Finals week next fall at Washington State University may not be as onerous as in years past, especially if there will be taste-test samples for students studying the science of beer, wine and cheese.
The university announced this week that it is adding classes in fermentation science as part of a new option within the food science major.
U.S. food industries that rely on fermentation are proliferating — and so is the need for an appropriately skilled workforce, the school said in a release.
“There are only four or five programs in the U.S. that are comparable, and most focus on a specific commodity like wine, dairy or beer,” said Charles Edwards, WSU food science professor. “We’re offering a broader spectrum of fermentation science.”
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Students will learn about yeasts, bacteria and molds, study the science behind fermented beverages and foods and discover industrial-scale applications of fermentation in three new courses, the release continued.
The new classes are being offered in part, the school said, because “when it comes to culinary trends, microbes are hot.”
Plus, “Washington boasts the largest number of craft distilleries (more than 110) in the country. Craft beer and cider making are experiencing a renaissance, and Washington’s world-class wine industry is thriving.”
The fermentation science option will be available to students at both WSU and the University of Idaho.
“It’s going to be a popular class.” Edwards said.
C.R. Roberts: 253-597-8535