Fermentation Science is an option offered under the Food Science degree. Like Food Science, this option represents a multidisciplinary field that applies biology, chemistry, microbiology, physics, engineering, and other sciences to improve the safety and quality of food products; develop new food products; and design new, safer, and more energy efficient food preservation methods. An additional goal of this major will be to understand microbial and chemical transformations that yield foods, ingredients, and other by-products from various starting materials.