From EMPIRE FARM & DAIRY magazine
SUNY Cobleskill has launched a new bachelor of technology in applied fermentation program to educate and train students in the field of harnessing microbes to help produce a vast array of products, from beer, wine, and cheese to plastics and pharmaceuticals.
The program is scheduled to begin in the fall of 2017.
With this program, SUNY Cobleskill is responding to the growing demand for skilled technicians in food science, agriculture and pharmaceuticals, among other fields. The Fermentation Science program will be the first dedicated and comprehensive fermentation program in the Northeast.
Following SUNY Cobleskill’s philosophy of applied learning, students will gain hands-on experience working with local co-ops, through internships, and by conducting or assisting research projects on campus. Graduates will be prepared to enter the field immediately, or pursue a master brewing license, graduate studies in microbiological sciences, environmental studies, or medical school.
Industries that require fermentation specialists are vital and growing economic drivers both in New York state and nationwide. Many common products involve fermentation in their production, from bread, wine, cheese, tea, and yogurt to biodegradable food packaging, nylon, and penicillin.
Even hydrogen gas as an alternative fuel might be prepared in a fermentation process. According to the state Department of Labor, food science and related occupations are projected to grow by up to 40 percent by 2022. Nationally, they’re projected to grow by 16 to 20 percent.
Many fermented products are already contributing to New York’s economy. To celebrate its role as the nation’s top yogurt producer, New York named yogurt the official state snack in 2014.
Learn more about the program at www.cobleskill.edu/fermentation
Source: SUNY Cobleskill
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