Saint Francis University
Bachelor of Arts in Fermentation Chemistry

Loretto, USA

DEGREE TYPE

DURATION

4 years

LANGUAGES

English

PACE

Full time

APPLICATION DEADLINE

EARLIEST START DATE

Jan 2026

STUDY FORMAT

On-Campus

Key Summary

About : The Bachelor of Arts in Fermentation Chemistry offers a comprehensive education in the science of fermentation, focusing on its applications in various industries. Students explore the biochemical processes involved in fermentation, laboratory techniques, and the impact of fermentation on food and beverage production. This program combines theoretical knowledge with practical experience, preparing students for effective problem-solving in real-world situations.

Career Outcomes : Graduates can pursue careers in food and beverage production, quality control, and research and development. They may also work in product innovation, consulting, or technical sales within the fermentation industry.

Excel in a Growing Fermentation Field with a Bachelor's Degree in Fermentation Science

A bachelor of arts degree, with a built-in minor in Business, in fermentation science from Saint Francis University equips students for a future in this growing global industry. Being one of only a handful of fermentation-focused degree programs on the East Coast, our program includes an immersion semester in France designed to build upon the fundamental skills acquired in the classroom. Students further hone their skills with a required internship with our preferred partners. Our students graduate with a keen understanding of the science behind fermentation and the business acumen to support this growing industry.

Immersion semester in France focused on the French wine and cheese culture
One of only a few fermentation science bachelor-level programs on the East Coast
Applied learning experiences incorporated through local fermentation partners

The SFU Learning Experience

Our students acquire the fundamental science background and laboratory skills, coupled with several hands-on learning opportunities. Placing their earned knowledge to work in several internship opportunities helps graduates meet the demands of any food industry, not just fermentation.

The required immersion program in France is a signature element of the Fermentation Science program that intimately explores the many facets of international wine and cheese-making, bringing coursework to life!

The Chemical Breakdown of Fermentation Science

Using the Master Brewers Association of America (MBAA) and American Society of Brewing Chemists (ASBC) as a guide, the University has carefully blended coursework and hands-on learning opportunities to maximize readiness for the growing industry.

Chemistry Core: All chemistry students at Saint Francis are taught using the highly-regarded American Chemical Society standards. The fundamentals of our chemistry offerings focus on the building blocks of organic chemistry, quantitative analysis, and physical inorganic chemistry. Fermentation students will further their knowledge with courses in facilities, biofuels, and fermentation chemistry.
Hands-on Learning: Our majors thrive on experiential learning. This likely will occur with our myriad of regional partners (Levity Brewing, Woody Lodge Winery, Clover Creek Creamery, and more!) who are positioned to provide real-world opportunities in the fermentation industry.
Internships: Apply your knowledge and skills through internship opportunities in various professional settings, including Levity Brewing and Woody Lodge Winery
Immersion Experience: A fall international experience in Ambialet, France ensures that students can participate in the harvest of grapes all the way through the fermentation process. Site visits at local creameries, such as From D'Aqui, will aid students in observing the cheese-making process in detail. Studying fermentation in France is a distinctive offering that builds an understanding of the need for high-quality products in a global economy since wine and cheese serve as integral components of European culture.

Students in the fermentation science program at Saint Francis benefit from a chemistry program driven by success. Using the premier standards provided by the American Chemical Society, all chemistry students graduate prepared to evaluate and communicate chemical concepts effectively. The curriculum engages students in research and activities that spark practical-based learning while also encouraging them to apply coursework in internships and other means.

Within a liberal arts and sciences tradition, students complete their program with a bachelor's degree in chemistry and a minor in business administration, providing them with elements they will need to find success!

Key Topics of Study

Fermentation Chemistry and lab explores the role of water in fermentation and the chemical reactions taking place during the fermentation process. The chemistry of milling, mashing, and wort separation are studied.
Design & Operation Facilities studies the principles of operation of commercial facilities and the design of commercial reactors and systems. Students will learn how to transition small-scale operations to business scale, lending great importance to this thriving industry.
Biofuel Production emphasizes processes, source materials, purification, and the thermodynamics of the energy content. The content addresses using natural resources, sustainability, and the ethics of outsourcing energy production.

Capstone Requirement

Students in the Bachelor of Arts in Fermentation Chemistry program are required to complete CHEM 457, 3 credit capstone experience course.

Other information to include, related to this program:

Students in the Fermentation Chemistry program are required to engage in an off-campus internship with a fermentation-related company. If the internship is completed during the semester, the student will need to provide their own transportation. The students are also required to spend a semester in Ambialet France, necessitating a valid passport.