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WSU News probiotics

Degree option supports growth of fermentation industries

By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences

fermentation-detailPULLMAN, Wash. – From beer and pickles to cider and cheese, U.S. food industries that rely on fermentation are proliferating – and so is the need for an appropriately skilled workforce. Starting in the fall, Washington State University will offer classes in fermentation science as part of a new option within the food science major. » More …