In the "How I chose my major” series, CSU Admissions showcases the academic paths CSU students have taken, and students tell their stories in their own words. Read on to meet Kate, a CSU Fermentation Science and Technology major, and learn how she decided it was the perfect path for her college career and far beyond.
Researchers Charlene Van Buiten and Jeffrey Miller propose a palatable balance between jargon-filled scientific literature and trendy marketing ploys in their new book, Superfoods: Cultural and Scientific Perspectives.
When Lazy Dog Restaurant and Bar wanted to find universities with brewing programs to craft a brew for their beer club, naturally it tapped Colorado State University.
Like a fine Bière de Garde or a mature cheddar, the grand opening of Colorado State University’s Fermentation Science and Technology Program’s Gifford Building facilities has been aged long after the hard work was done.
Dan Gusmer (B.S., ’20) blends the creativity and science in CSU's Fermentation Science and Technology Program with his family's business.
After a national search, the CSU Department of Food Science and Human Nutrition has tapped one of its own as the next leader. Associate Professor Chris Gentile has been named the new department head, taking over on July 1.
After a brewer found a 1907 book in the basement of the Morgan Library, he was desperate to prove that black beer from Belgian existed. However, the original book was destroyed in the 1997 flood, but it nevertheless sparked a quest that would culminate in what's now 1554.
Located on the first floor of the Lory Student Center, the production and teaching brewery located in the Ramskeller Pub provides the opportunity for Fermentation Science and Technology Program students to brew up innovative beer flavors.