COLLEGE OF HEALTH & HUMAN SCIENCES

FERMENTATION SCIENCE AND TECHNOLOGY

SOUTHERN ROCKY MOUNTAIN AG CONFERENCEFEBRUARY 6, 2019

Agenda

• History• Faculty & Personnel• Current Status• Curriculum• Collaborations and Partnerships• Future

History• Brewing Science and Technology Course

• 2005• Creation of a B.S. degree program

• 2010-2013• Fermentation Science and Technology (FST)

• August 2013• Broader than brewing

• Food and Beverage Fermentation• Primary goals

• Mission and Vision

HistoryMission:

1. To provide high quality education that results in employmentin the Fermentation Industry or entry into graduate level academic programs.

2. To work collaboratively across the Colorado State University campus and industry to provide services and research & development opportunities to the Food and Beverage Fermentation Industry.

Vision:• To become a premier, transdisciplinary education and research

Food and Beverage Fermentation program that operates collaboratively with Industry.

Key CSU Faculty

• Michael Pagliassotti

• Marisa Bunning

• Tiffany Weir

• Martha Stone

Key Industry Faculty

• Floris Delée

• Toby Eppard

• Linsey Cornish

Other FST Personnel

• Katie Fromuth, Quality Lab Manager• Jeff Biegert, Instructor and Head Brewer• Jeff Callaway, Associate Director

Current Status

• FST is in 13th Semester• Enrollment

• 100-150• Traditional vs Non-traditional

• Gifford Kitchen• Ramskeller Brewery• Gifford Brewing Kitchen• Collaborations and Partnerships*

FST Labs• New Belgium Brewing Fermentation

Science and Technology Laboratory• Anheuser-Busch Foundation Quality

Laboratory

FST Labs• Ramskeller Brewery

Curriculum

• FST Check Sheet

Required Courses for the FERMENTATION SCIENCE AND TECHNOLOGY Major 2018-2019

Freshman Year Credits Sophomore/Junior Years Credits Freshman Year BZ 110, 111 or Principles of Animal Biology w/Lab. LIFE 102 Attributes of Living Systems CHEM 107,108 or Fundamentals of Chemistry w/Lab. CHEM 111, 112,113 General Chemistry I w/Lab., General Chemistry II CO 150 College Composition FSHN 150 Survey of Human Nutrition MATH 117 College Algebra in Context I MATH 118 College Algebra in Context II MATH 124 Logarithmic & Exponential Function MATH 125 Numerical Trigonometry SOC 100 General Sociology AUCC Foundations and Perspectives (Cat. 3-B,D,E)*

4

(4) 5

(8) 3 3 1 1 1 1 3 6

28-31

Sophomore Year BUS 150 or Business Computing Concepts & Applications CS 110 Personal Computing CHEM 245 Fundamentals of Organic Chemistry CHEM 246 Fundamentals of Organic Chem. Laboratory FTEC 210 Science of Food Fermentation LIFE 205 Microbial Biology LIFE 206 Microbial Biology Laboratory PH 121 General Physics I SPCM 200 Public Speaking AUCC Foundations and Perspectives (Cat. 3-B,D,E)* Junior Year BC 351 Principles of Biochemistry CO 300 or Writing Arguments CO 301B or Writing in the Disciplines – Sciences CO 301C or Writing in the Disciplines – Social Sciences JTC 300 Professional and Technical Communication FTEC 350 Fermentation Microbiology (AUCC4-B) FTEC 360 Brewing Processes (AUCC4-A) FTEC 447 Food Chemistry FTEC 460 Brewing Science and Technology MIP 334 Food Microbiology RRM 330 Alcohol Beverage Control and Management Electives

3

(4) 4 1 3 3 2 5 3 6

30-31

4 3

(3) (3) (3) 2 3 2 3 3 2

10 32

Senior Year Credits Elective Possibilities Credits Senior Year FTEC 400 Food Safety FTEC 422 or Beer Analysis & Quality Control FTEC 430 Sensory Evaluation of Fermented Products FTEC 440 Refining and Packaging Technology FTEC 465 Food Production Management FTEC 487 or Internship FTEC 495 Independent Study FTEC 492 Seminar: Ferm. Sci. and Food Safety (AUCC 4-C) FTEC 496 A-B Group Study in Fermentation Science STAT 201 or General Statistics STAT 204 Statistics for Business Students Electives

3 2

(2) 2 2 3

(3) 2 2 3

(3) 11 30

FTEC 110 Food—From Farm to Table FTEC 495 Independent Study HORT 277 Introduction to Enology HORT 452 Viticulture-Grape Production HORT 462 Viticulture Practices in Grape Production HORT 477 Enology – History and Winemaking MATH 126 Analytic Trigonometry MATH 141 or Calculus in Management Science MATH 155 Calculus for Biological Science MGT 305 Fundamentals of Management MGT 430 Leadership and Social Responsibility MIP 335 Food Microbiology Laboratory RRM 400 Food & Society

3 Var.

1 1 3 3 1 3

(4) 3 3 2 3

*Six credits must be taken in Category 3B. Interdisciplinary Studies Minor in Food Science/Safety: 3 additional credits (see advisor)

Curriculum

• Scientifically rigorous• Industry involvement• Application of education to industrial situation• Fermentation SCIENCE & TECHNOLOGY

Collaborations and Partnerships

• Industry• Manufacturers (breweries)• Raw material suppliers• Equipment suppliers• Consultants

• Education• College of Business• College of Agriculture• College of Liberal Arts• College of Engineering

Industry Donor Partners

FST Future

Phase 1• Current, almost

finished• Implement degree

and physical buildout

Phase 2• Expand Curriculum• Nationally and

internationally recognized program

• Faculty, Graduate degree, Research

Phase 3• Institute

−Annual conference−Academia and industry

relationships−Career development−R&D

Moving Forward

Q&A