Fermentation science is the study of the biochemical processes that convert sugars into acids, gases, or alcohol using microorganisms like yeast and bacteria. This process is essential in producing various foods and beverages, such as bread, beer, and yogurt. It involves anaerobic conditions, where these microorganisms thrive without oxygen, leading to the transformation of raw ingredients. The science of fermentation also explores the conditions that affect these processes, including temperature, pH, and nutrient availability. Understanding these factors helps improve the quality and safety of fermented products, making fermentation an important field in both food technology and microbiology.