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Gazette Premium Content CSU considers adding fermentation science major

Staff reports Updated: November 27, 2012 at 12:00 am
Staff reports Updated: November 27, 2012 at 12:00 am • Published: November 27, 2012

FORT COLLINS — The study of a key process that goes into making beer, wine, cheese and bread could soon become a new major at Colorado State University. Chris Melby of CSU's food science and human nutrition department says a proposal to add a fermentation science major came about after staff...

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FORT COLLINS — The study of a key process that goes into making beer, wine, cheese and bread could soon become a new major at Colorado State University.

Chris Melby of CSU's food science and human nutrition department says a proposal to add a fermentation science major came about after staff identified fermentation as a hot topic.

The Coloradoan reports (http://noconow.co/WTL5Yq ) the university's curriculum committee has approved adding the major, but the proposal still must be approved by the unversity's Board of Governors before it is added to offerings in the fall of 2013.

Only a handful of U.S. universities have undergraduate programs in food and beverage fermentation.

Companies including New Belgium Brewing Co. and Leprino Foods have submitted letters supporting Colorado State's proposal.

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Information from: Fort Collins Coloradoan, http://www.coloradoan.com

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