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  1. Programs
  3. Fermentation Science

Fermentation Science

Colorado State University-Fort Collins

Bachelor's DegreeCIP: 01.1003

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

No description available.

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

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Locations

Where this program is offered

  • Fort Collins, Colorado

    102 Administration Building, Fort Collins, Colorado, 80523-0100

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 51-9012.00

Skills

Critical ThinkingReading ComprehensionActive ListeningSpeakingOperations MonitoringMonitoringOperation and ControlQuality Control AnalysisJudgment and Decision MakingWritingCoordinationScienceActive LearningComplex Problem Solving

Knowledge

Production and ProcessingEnglish LanguageFood ProductionChemistryMechanicalPublic Safety and SecurityEducation and TrainingComputers and ElectronicsMathematics

Abilities

Near VisionProblem SensitivityOral ComprehensionInformation OrderingWritten ComprehensionOral ExpressionPerceptual SpeedSelective AttentionControl PrecisionCategory FlexibilityWritten ExpressionDeductive ReasoningInductive ReasoningArm-Hand SteadinessReaction TimeFlexibility of ClosureVisual Color DiscriminationSpeech Recognition

Tasks

  • Dump, pour, or load specified amounts of refined or unrefined materials into equipment or containers
  • Operate machines to process materials in compliance with applicable safety, energy, or environmental
  • Monitor material flow or instruments, such as temperature or pressure gauges, indicators, or meters,
  • Record production and test data for each food product batch, such as the ingredients used, temperatu
  • Clean and sterilize vats and factory processing areas.
  • Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manuf
  • Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples wi
  • Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dim
  • Maintain records of testing results or other documents as required by state or other governing agenc
  • Inspect food processing areas to ensure compliance with government regulations and standards for san
  • Check raw ingredients for maturity or stability for processing, and finished products for safety, qu
  • Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nut
  • Test processing equipment to ensure products are produced according to specifications.

Technology

Spreadsheet softwareOffice suite softwareWeb platform development softwareData base user interface and query softwareElectronic mail softwarePresentation softwareWord processing softwareInventory management softwareEnterprise resource planning ERP softwareObject or component oriented development softwareGraphical user interface development softwareGraphics or photo imaging softwareAnalytical or scientific softwareSales and marketing software

Tools

Adjustable wrenchesClaw hammersColorimetersDesktop computersGauging rodsGraduated buretsGrease gunsHandheld refractometersHydrometersIndustrial platform scalesLocking pliersPersonal computersPhillips head screwdriversPlatform scalesPower drillsAgitatorsBalance scalesBall millsBeatersCandy cookersCandy stovesCentrifugal clarifiersCheese cuttersCheese finishing tablesCheese pressesCheese vatsChocolate meltersCommercial cream separatorsCommercial induction cookersCommercial use homogenizers

Work Values

SupportWorking ConditionsIndependenceRelationshipsRecognitionAchievement
Career Pathways

Occupations this program prepares you for

  • Separating, Filtering, Clarifying, Precipitating, and Still Machine Setters, Operators, and Tenders51-9012.00
  • Food Batchmakers51-3092.00
  • Food Science Technicians19-4013.00
  • Food Scientists and Technologists19-1012.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: proficient (Level 3)(based on Bachelor's Degree)

  • Full separation and filtration processing sequences — perform autonomously across diverse material types and non-routine batch conditions with consistent quality outcomes.
  • Process deviations indicated by instrument readings — diagnose root causes using critical thinking and implement corrective adjustments to restore optimal operating conditions.
  • Complex valve and control configurations — operate with precision to handle simultaneous material transfers, mixing, and filtration steps in a high-throughput production environment.
  • Non-standard sample results such as unexpected turbidity or off-spec texture — analyze, document findings, and make informed disposition decisions without escalation.
  • Mechanical malfunctions and efficiency losses — identify through systematic equipment inspection and coordinate timely repairs to minimize production impact.
  • Process compliance with safety, energy, and environmental regulations — evaluate and verify across all assigned machines during routine and non-routine operations.
  • Production and processing knowledge — apply to optimize machine parameters for yield, cycle time, or energy efficiency across the full scope of assigned operations.
  • Shift production data — compile and analyze using spreadsheet software to identify trends, flag process drift, and support continuous improvement initiatives.
  • Judgment on material quality hold or release decisions — exercise independently based on sample analysis, instrument data, and established quality control criteria.
  • Peer operators and new hires — guide informally on correct machine operation techniques, safety practices, and sample evaluation methods on the production floor.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
53%
Placement Rate
68%