This area is one of the hot new degrees in the US.
Colorado State has just added a degree in Fermentation Science (Department of Food Science & Human Nutrition) with a rather neat inclusion of on-campus brewing for the student Ratskeller in the now-being-remodeled-and-expanded student center.
http://www.fshn.chhs.colostate.edu/students/undergraduate/fermentation-science/ I expect this to be a very popular and competitive program. The broad description is:
Preservation of food products by fermentation has been part of culinary history long before the science, safety, and nutritional attributes of fermented food and beverages were fully understood. The availability and diversity of fermented products, including cheese, bread, yogurt, kefir, pickles, sauerkraut, meat, soy products, beer, and wine has increased in recent years and consumer interest in this area continues to grow. It is increasingly clear that fermented food products can favorably alter the microbiota within the human gut, which can impact the risk of developing chronic and inflammatory diseases, including heart disease, diabetes, obesity, and cancer.
The Fermentation Science and Technology major blends a strong interdisciplinary science background with selected courses focused on the science, safety, culinary, and nutritional attributes of fermented foods and beverages. Understanding the processes and learning the method involved with employing microorganisms in the commercial production of fermented food products requires a unique set of knowledge and skills.
There are a limited number of real craft brewing hotspots in the US - Oregon/Washington, Colorado and the NE are among them.
