CSU considers adding fermentation science major

November 27, 2012
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photo - Robert Poland, co-founder of MouCo Cheese in Fort Collins, uses stainless steel wire cutters to cut cheese in buckets Monday as he makes Ashley cheese, an ash-cured rind cheese. Poland said he approves of CSU developing a degree in fermentation. / V. Richard Haro/The Coloradoan Photo by
Robert Poland, co-founder of MouCo Cheese in Fort Collins, uses stainless steel wire cutters to cut cheese in buckets Monday as he makes Ashley cheese, an ash-cured rind cheese. Poland said he approves of CSU developing a degree in fermentation. / V. Richard Haro/The Coloradoan Photo by  

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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