"Strictly speaking, the term "fermentation" relates to anaerobic energy metabolism only. The word is derived from the Latin "fermentare" (to cause to rise), reflecting the foaming that occurs during the preparation of wine and beer." - from Food Fermentation, edited by Rob M.J. Nout, Willem, M. de Vos, and Marcel H. Zwietering
Fermentation science, or zymology, is the study of zymurgy, the applied science of fermentation which deals with the biochemical processes in fermentation, yeast & bacteria selection and physiology, and of course, the application of this science by way of fermented foods, dairies, and beverages (ie: distilling, wine making, brewing, and the fermenting of various foods).
One of the oldest forms of food processing known today, the fermentation process can occur in both plant and animal based products, so many of mankind's favorite food and beverages, such as beer, wine, bread, sausages, and various sauces & marinades, exist due to fermentation.
There are several different types of fermentations that can occur in food and liquids: alcoholic fermentation, acetic acid fermentation, and lactic acid fermentation. Alcoholic fermentation is possibly the most well known of the three types, its byproducts having been enjoyed by human civilization for millennia. Acetic acid fermentation is the process that begins where alcoholic fermentation ends. The most common result of this fermentation process is vinegar. Lactic acid fermentation is probably the oldest and most important fermentation method.
Whether from naturally occurring microorganisms & enzymes, or manmade processes using starters, consumers rely on fermentation to achieve characteristics that can be devided into three categories: appeal, utility, and functionality.
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Wine & Vinification
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*Graduate Certificate: Brewing Science & Operations
Central Michigan University
*Certificate of Fermentation Science
Central Washington University
*Craft Beer Trade Certificate
Colorado State University
*Beverage Business Institute
Doemens Academy/Siebel Institute of Technology
* World Brewing Academy
Madison Area Technical College (MATC)
*Craft Brewing Certification
Olds College Brewery
*Brewmaster & Brewery Operations Management
Oregon State University
* Food Technology Bachelor’s: Fermentation Science
Portland State University
*Business of Craft Brewing
*Certificate in Applied Craft Brewing
San Diego State University
Professional Certificate in the Business of Craft Beer
* Food Science and Technology
UC San Diego Extension
*Professional Certificate in Brewing
US Sommeleir Association
*Certificate Immersion Course
University of Wisconsin Stevens Point: *Microbiology for Brewers
* International Center for Brewing and Distilling
Technische Universitat Munchen
*B.S. and M.S. in Brewing and Beverage Technology