Exploration of fermentation requires collaboration among microbiologists, chemists, engineers, and sensory scientists. We focus on wine, brewing science, distillery science, cured meat products, and cultured dairy products.
All of the core food science disciplines intersect in the area of fermented foods. By their nature, we rely on microorganisms to transform raw commodities into foods that are safer, more stable, of higher value, and/or more delicious than how they started. However, understanding and controlling these processes takes a multidisciplinary approach that in our department involves teams of microbiologists, chemists, engineers, and sensory scientists.
Our faculty have been working in the area of wine science (enology) since our department was founded, with notable and important discoveries in the area of wine bacteriology and malolactic fermentations and, more recently, in both wine sensory science and wine stability. Our faculty are also active in the areas of brewing science, distillery science, cured meat products, and cultured dairy products.
Researchers working in the Department of Food Science on Food Fermentation.
