The Fermentation Science Option for Food Science and Technology Majors has been developed in response to the growth of the brewing and wine industries within the state of Oregon and their demand for Food Science and Technology graduates with training in fermentation processes. The Fermentation Science Option is part of the interdisciplinary undergraduate degree in Food Science and Technology. It provides students the opportunity to specialize in fermentation science.

Courses specific to the degree address the biological, chemical and physical principles of fermentation as well as the engineering, processing, preservation, quality evaluation, public health aspects and use of beer, wine, and fermented food products. Courses comprising the Fermentation Science option include: Brewing Science and Analysis; Wine Production Principles; Wine Production Practices and Analysis; Wine Sensory Evaluation; Fermentation Microbiology; and Topics in Fermentation.