About Fermentation Science in University of Maryland

Fermentation Science is a collaboration between the Department of Nutrition and Food Science and the Department of Plant Science and Landscape Architecture. This major will prepare students for workforce demand of the broadly defined fermentation industries that include beverages (beer, wine, distilled spirits and kombucha), vegetable foods (kimchi, tempeh and miso), dairy foods (cheese and yogurt) and biotechnology industries (biofuels and pharmaceuticals). In addition to general education courses, students will take core required courses on fermentation science and participate in industrial internships for practical experiences and experiential learning with fermentation industries and possible placement in those companies.

Academic qualification equivalents 

• The University of Maryland (UMD) seeks to enroll international students who demonstrate strong academic performance with records suggesting potential for success at the university. Admission to the University of Maryland is competitive. Typically, admission is offered to applicants whose academic credentials indicate marks of "very good" to "excellent." 

English language requirements

• International English Language Testing System (IELTS) | UMD accepts official IELTS and IELTS Indicator scores. 

               UMD passing score: 7

               Maryland English Institute score: 6.5 or lower

• Test of English as a Foreign Language (TOEFL) | UMD accepts official TOEFL and TOEFL Home Edition scores. At this time, we are not accepting TOEFL superscores known as MyBest Scores. 

               UMD passing score: 95

               Maryland English Institute score: 94 or lower

University of Maryland Highlights

University of Maryland Cost of Attendance

The estimated cost of attendance for international students to study at the university is mentioned-below: