May 25, 2018
School of Agribusiness and Agriscience
Tony Johnston, program coordinator
The program leading to a major in Fermentation Science is designed for students who are interested in the science and art of fermenting foods and beverages as well as developing practical research and outreach initiatives to answer questions facing the growing fermentation-related industries in Tennessee, the United States, and the world.
General Education (41 hours)
General Education requirements (shown in curricular listings below) include courses in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences.
The following General Education courses are recommended for this major:
- MATH 1730 (Math)
- BIOL 1110/1111 (Nat Sci)
- CHEM 1110/1111 (Nat Sci)
Major Requirements (57 hours)
Specialized Track (21 hours)
Students will select 21 credit hours from the following areas of interest: wine industry, brewing or distillation, fermented dairy foods, fermented meat or baked foods
Business Foundations (12 hours)
NOTE: Students may count business foundations courses toward the requirements for a minor in Business Administration or Entrepreneurship.
Total hours in program: 120
Curriculum: Fermentation Science
Curricular listing includes General Education requirements in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences categories.
- Business foundation courses 3 credit hours
- FERM specialized courses 9 credit hours
- Electives 10 credit hours
- FERM research experience 3 credit hours
- FERM internship experience 3 credit hours