Fermentation Science
Purdue University in West Lafayette
Fermentation Science harnesses microbes and their unique biochemistry to sustainably solve challenges.
An interdisciplinary field by nature, Fermentation Science lies at the intersection of microbiology, chemistry and engineering. The goal of fermentation science is to discover and implement ways to design and use microbes to add value across diverse industries — from foods to biofuels to pharmaceuticals.
Students enrolled in the program will master the concepts of diverse fermentations and develop hands-on skills, including designing and engineering microbes, operating fermentation reactors, and harvesting bioproducts. These skills will position graduates for employment in broad industries or to launch their own entrepreneurial opportunities in fermentation.
Because similar concepts apply across different fermentations, Purdue Fermentation Science students will be trained to design and operate across diverse industries. Graduates will be prepared for industrial positions in biotechnology, fermentation, research, development, marketing; or to pursue graduate studies in biotechnology, bioengineering, and related fields.
Student Testimonial: Sarah Thomason
Hello! My name is Sara Thomason, and I am a senior double majoring in Food Science and Fermentation Science. I will be graduating in May 2025, and I am also a part of the Honors College and the Dean's Scholars Program.My journey into the field of Fermentation Science began in my freshman year through introductory Food Science courses. Initially, I pursued a minor in Fermentation Science, but my growing interest in food and beverage fermentations, microbiology, and metabolic engineering led me to switch to a double major.
Over the summer of 2024, I had an internship with Sargento in Elkhart Lake, WI. Within this internship, I had the opportunity to lead fermentation trials for a cultured dairy product. I used the knowledge I gained from my classes at Purdue, like Food and Fermentation Microbiology and Food Processing. Now, I have a much greater understanding of dairy fermentation and cheese analysis.
I have also performed undergraduate research in Dr. Eun Joong Oh's Bioprocessing Laboratory. In Dr. Oh's lab, under the mentorship of Fransheska Semidey, I conducted adaptive laboratory evolution to develop a yeast strain capable of co-fermenting multiple sugars simultaneously during bread dough fermentation. Additionally, I gained expertise in chromatography techniques for fermentation analysis.
Upon graduation, I plan to work as a researcher, either as a lab technician or R&D Food Scientist, for a few years. Following that, I intend to pursue a master’s degree in Food Science or Fermentation/Biotechnology to further my expertise in the field.
The summer between my junior and senior year, I was a Supply Chain Operations – Dairy Manufacturing intern for Land O’Lakes. Cheese is a fermented product, and I was able to leverage my fermentation education during this internship. My project involved tracking pH development during the cheese making process to optimize starter culture usage and reduce the amount of time needed to drain the whey from the cheese curds. I used my knowledge of microbiology, starter cultures, fermentation indicators, chemical reactions, and fermented food processing during my internship. My education gave me critical background and insight into my project and helped me solve complex problems. It is so fascinating to see how microorganisms can completely transform initial ingredients into vastly different, and more shelf stable, end products.
My Fermentation Science background has opened many doors for me. I loved cheese before, but after completing my internship, I appreciate it and the fermentation process a lot more. My time in the Department of Food Science has set me up for a promising career and fulfilling future.
Plan of Study
Fermentation Science WebpageTransfer to Fermentation Science
Purdue admits to individual majors. Transfer students must meet Purdue's overall transfer criteria, as well as any major-specific requirements. Before you apply, check the closed programs page to confirm this major is open to transfer students. If it is, refer to the information below for major-specific transfer criteria.
Minimum GPA: 2.5
Contact Information
(765) 494-2766
fermsci@purdue.edu
Loading...
Careers in Fermentation Science
- Biotechnology business
- Craft fermentation & entrepreneurship
- Graduate or professional school
- Production
- Research & Development