About Fermentation Science
The microbiology and chemistry of fermented foods and beverages. Courses carry the FERM subject code and are offered through the College of Science & Mathematics. Numbers below 300 are introductory, 300–499 advanced undergraduate, and 500 and above graduate. Prerequisites are enforced at registration.
How the sequence works
Of the 9 FERM courses listed, 2 are introductory (numbers under 300), 2 are advanced undergraduate (300–499). 0 courses have no prerequisite and are a reasonable first step. Later courses assume the earlier ones, so read prerequisites before you plan a term — they are enforced at registration and an override from the Fermentation Science department is the only way around them.
FERM 1500 — Introduction to Fermentation 3 cr
The history and science of fermentation across bread, dairy, vegetables, beer, wine, and spirits.
Prerequisite: CHEM 1050.
FERM 2100 — Fermentation Microbiology 4 cr
Yeasts, bacteria, and molds in fermentation; culturing; contamination; and sanitation, with lab.
Prerequisite: BIOL 1010.
FERM 2300 — Malting and Brewing Science 4 cr
Malt, mashing, the boil, fermentation, and conditioning, with a pilot brewery, plus process control.
Prerequisite: FERM 1500.
FERM 2500 — Wine and Cider Production 3 cr
Fruit chemistry, fermentation management, stabilization, and sensory faults.
Prerequisite: FERM 1500.
FERM 3100 — Distilled Spirits 3 cr
Fermentation for distillation, still operation, cuts, aging, and regulatory basics.
Prerequisite: FERM 2300.
FERM 3300 — Sensory Analysis of Fermented Products 3 cr
Panel training, descriptive and discrimination tests, and identifying and tracing off-flavors.
Prerequisite: FERM 1500.
FERM 3500 — Quality and Regulatory in Fermentation 3 cr
HACCP, lab testing, labeling, licensing, and building a quality program for a small producer.
Prerequisite: FERM 2100.
FERM 3700 — Fermented Foods 3 cr
Cheese, yogurt, sourdough, kimchi, miso, and other fermented foods, with production practice.
Prerequisite: FERM 2100.
FERM 4900 — Fermentation Science Capstone 3 cr
A production and analysis project developing a fermented product to a specification.
Prerequisite: senior standing.
Planning and advising
Your degree audit shows exactly how FERM courses apply to your requirements; this list only shows what is offered. If you are choosing between two courses, deciding when to take a heavy one, or wondering whether a course will run next term, your academic adviser can tell you. Course availability by term is set close to registration and is not guaranteed by anything on this page.
Fictional information
UW–Porter Falls is a work of parody. Every course, prerequisite, credit value, and department on this page is invented; nothing here describes a real curriculum or a course you can enroll in.