Hands holding quality brewing grains

Fermentation Science Major

Explore our innovative fermentation science major!

This multidisciplinary field of study focuses on the metabolic processes and methods involved in fermentation.

Our fermentation science major leverages several of our science programs – biology, chemistry, and biochemistry – providing experiential training in fermentation and microbiology to ensure food and beverage safety and quality, consistency in the outcomes of the fermentation process, and applied learning relative to bio-manufacturing, biofuels, and biopharmaceuticals.

While the growth of industries involving familiar fermentation products such as craft beverages like beer, wine, and distilled spirits has increased in recent years, so too has the application of fermentation to non-beverage products. There is a growing need for trained and academically prepared scientists to fill these positions in rapidly growing industries.

Fermentation can lead to career opportunities in such areas as:

  • Brewing
  • Wine Production
  • Food Production
  • Food and Beverage Processing and Sustainability
  • Distillation Technologies
  • Applied Biotechnology
  • Bio-manufacturing
  • Biopharmaceuticals
  • Cosmetics and Skin Care

Interested? Request Information!


Beyond Beer- and Wine-Making

This multidisciplinary field of study will focus on the metabolic processes and methods involved in fermentation. While most cells – from human to bacteria – are capable of fermentation, the applications differ. The processes in food and beverage production have been studied for centuries but these same processes, under different conditions, are now being exploited to synthesize industrial and pharmaceutical products and even have medical implications.

Lab glassware and fermented creams

A truly specialized degree

Fermentation Science is a specialized area of food science, uniquely applicable to the location of our campus, surrounding industry, and local history. The brewing industry has long been a symbol of Wisconsin and, more specifically, the Milwaukee area. In addition to the area’s historic brewers, craft brewing has recently experienced a resurgence, with more than 700 new craft breweries opening in the United States between 2019 and 2021 and sales crossing $100 billion in 2021. According to the Brewers Association, craft beer sales grew by 7.9% in 2021, and sales are projected to grow even faster in the next few years.

While you’ll experience coursework in brewing science and wine production, brewing is not the only application for fermentation. You’ll also explore relevant and direct applications of fermentation to fields such as food production, biofuel and chemical synthesis, and medicine.

Few college and universities are offering a fermentation science degree, opting instead for a broader exploration of food science or a certificate program that isn’t as robust. A Bachelor of Science degree in Fermentation Science from Wisconsin Lutheran College will help you stand-out, giving you a foot in the door to interesting internships and capturing the attention of prospective employers.


Career opportunities

Your fermentation science degree can open the door to such careers as:

  • Distillery Operations Manager
  • Experimental Brewer
  • Fermentation Microbiologist
  • Fermentation Scientist
  • Fermentation Technologist
  • Food Technologist
  • Lab Technician
  • Manager, Food Research and Development
  • Microbrewery Owner
  • Product Development Director
  • Production Chemist
  • Quality Assurance Analyst or Technician
  • Research Scientist
  • Scientist, Bioprocessing
  • Scientist, Microbial Fermentation and Recovery
  • Wine Maker
  • Zymologist