Have you ever had bread, cheese, yogurt, sauerkraut, chocolate, pickles, beer or wine? If you have, then you have tasted fermented foods and beverages.
Quite simply, fermentation is the art of utilizing scientific principles to preserve and/or enhance the flavor and texture of foods and drinks. Humans have harnessed the power of fermentation since the dawn of time to produce alcohol as well as preserve and enhance the
flavor of food. Scholars have suggested that nearly one-third of all foods consumed world-wide have been fermented. Unsurprisingly, firms that produce fermented foods and beverages constitute a significant portion of the world's economy.
Continuing to harness the power of fermentation, Saint Francis University is proud to offer modern classes in brewing, enology and food fermentation. Most classes will be taught in functioning wineries and breweries.
Students will earn a Bachelor of Arts in Fermentation Arts. Students
can select from two available concentrations, Fermentation Culture or
Fermentation Administration. Students choosing Fermentation
Administration, can earn a minor in Business Administration. Students
selecting the Fermentation Culture will have numerous free electives
that provide them with the opportunity to select more Fermentation
Every student in the Fermentation Arts major will complete an internship
as part of their Fermentation Capstone, giving our students a hands-on
experience in the field of fermentation. In addition, the Fermentation
Culture and Fermentation Administration majors are structured to provide
students with an entry into two fast growing developments in the US and
Pennsylvania economy: fermentation and fermentation-related
Senior Aaron Kirsch, the first student in the new Fermentation Arts program at Saint Francis University, learned to be the person behind that flavor and texture as he gained hands-on experiences through an internship with Draai Laag in the summer of 2015.
Read more about Aaron's internship
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