The scientific study of fermentation processes, including the microorganisms, chemistry, and applications involved.
From fermentum (Latin for leaven) plus the suffix -ology (the study of), creating a term for the systematic study of fermentation phenomena.
Fermentology as a formal discipline exploded in the 19th century when Louis Pasteur proved that fermentation was caused by living microorganisms, transforming it from mysterious magic into reproducible science.
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