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New Certificate in Fermented Foods and Beverages

The Department of Food Science recently published a new certificate in fermented food and beverages. The certificate, open to all UW-Madison undergraduate students, provides an opportunity for students to develop their skills and knowledge in the science, production and marketing of fermented food and beverages.

Beginning in fall 2024 semester, students can enroll in the Fermented Food and Beverages Certificate. The certificate allows students to personalize their coursework in either a science or business track. In the science-based track, students will further their knowledge with a focus on genetics, microbiology, or chemistry. In the business-related track, students will focus on management, marketing, or supply chains.

The certificate is created with electives spread across a wide range of majors. Core courses do no have pre-requisites outside of the certificate, and classes will include relevant elementary concepts.

“The purpose of this certificate program is to provide undergraduates at UW-Madison with an opportunity to gain unique knowledge and skill sets specific to the fermented foods and beverages industries, as well as broaden their knowledge of the role of fermentation in decarbonizing the economy,” says Victor Ujor, assistant professor of food science and certificate leader.

The certificate introduces students to the practical side of food and beverage fermentation though introductory and hands-on coursework. Some of the products explored are sourdough bread, kimchi, beer, wine, cheese, yogurt and even sauerkraut.

The students enrolled in the certificate are allowed to work with cutting-edge developments in the use of fermentation for food and non-food applications. Students who are interested in finding solutions to environmental issues can view how fermentation in the development of sustainable feedstocks, biofuels, and renewable materials.

“There is a broad interest in the field of fermentation science from students in food science and other areas,” says Ujor. “Also, it is expected that demand for fermented products and, therefore, fermentation jobs will grow significantly over the next two decades. The certificate promises to meet a growing industry need that only stands to expand.”

Questions or concerns? Email Victor Ujor at ujor@wisc.edu for more information.

Fermented Foods and Beverages Certificate

The certificate introduces all students to the theoretical and practical aspects of food and beverage fermentation through required introductory coursework.

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