Skip to Main Content

Entering its third year, fermentation minor holds major appeal

"I remember microbiology being the most intimidating part of food science when I was a student at Purdue,” recalled Allison Kingery, now a senior academic advisor in the department of food science. “I thought microbiology sounded like something we should be trying to prevent. Now I see it through the positive lens of fermentation.

“When I took on the advisor role, I heard about the concept of introducing a fermentation minor. It had been brewing for a while in the mind of Brian Farkas, the former department head. As courses developed, I gauged interest and excitement from students. The team also spoke with professionals in the industry to see what kind of coursework they would want students in the minor to experience.”

Yogurt at grocery store

 

The minor launched in fall 2018. “A lot of people hear about our fermentation minor and assume it’s where you go to learn about beer and wine,” said Kingery. “That’s not untrue, but we have a pretty robust set of courses.” 

“There’s a large demand for graduates who know how to expand fermentation into pharmaceutical product applications. We’ve even worked with Eli Lilly, who is looking forward to seeing what the minor will become,” Kingery said. 

“There are segments of larger multinational organizations that have a fermentation division and a shortage of applicants with the skillset.” 

Mary Schneider graduated from Purdue in 2016 with a degree in food science. While the minor wasn’t available at the time, Schneider took several related courses and now works for Vivolac Cultures, where she helps create bacterial cultures for the dairy industry.

france-pic-2.jpg
Mary Schneider with cow
“A lot of people don’t realize that things like yogurt, buttermilk and sour cream are fermented foods,” Schneider explained. “They think of beer, wine and cheese, but it goes beyond cheese in the dairy sector.” 

Students in the fermentation minor also have opportunities to gain experience through study abroad trips, as Schneider did. For four weeks, Schneider studied at a university in Toulouse, France. “For the second month, I lived with a host family and worked on their vineyard every day. It was great seeing how things are made and living with a winemaker to gain their perspective.” 

“I’m excited students don’t have to be intimidated by microbiology like I was,” said Kingery. “Now they can look forward to it since we help them understand fermentation and the paths it can take them on.”

tcam1570-118-1704.jpgBoiler Black

Featured Stories

Ismail Olaniyi flies a UAV up above the trees.
The crossroads between lemon trees and technology

In warmer southern and western states, citrus orchards are important for feeding and bringing...

Read More
A hand holding two eggs
Rehabilitation through agricultural skills with Purdue Farmer-to-Farmer Trinidad and Tobago

Gardening and poultry care are sometimes seen as trendy hobbies in the U.S., but in Trinidad and...

Read More
Joe Ogas, the newly appointed head of the Department of Biochemistry, in his biochemistry lab in Whistler Hall of Agricultural Research
Purdue Agriculture dean selects Ogas as new department head of biochemistry

Bernie Engel, Purdue University’s Glenn W. Sample Dean of the College of Agriculture, has...

Read More
Field with tar spot
Fighting Tar Spot, A New Foe for Farmers

The strange black circles began appearing on corn leaves in Indiana’s Cass and Carroll...

Read More
Aubrey by Machu Picchu in Peru
Senior thanks the generosity of others for giving her a “window to the world”

Fourth generation dairy farmer and first-generation college student is thankful for scholarships...

Read More
Dane Deemer in office.
Behind the Research: Dane Deemer

Many people are involved in the remarkable range of programs, services and facilities that...

Read More
To Top