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Nov 21, 2024
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2024-2025 Undergraduate Catalog
Fermentation Science, B.S.
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 Return to: College of Basic and Applied Sciences
Agriculture
615-898-5892
Keely O’Brien, program coordinator
Keely.Obrien@mtsu.edu
The program leading to a major in Fermentation Science is designed for students 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.
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Degree Requirements
| True Blue Core (TBC) |
41 hours |
| Major Requirements |
57 hours |
| Supporting Courses |
8 hours* |
| Business Foundations |
12 hours |
| Electives |
2-10 hours |
| TOTAL |
120 hours |
*This program requires courses that can also fulfill requirements of the True Blue Core curriculum. If program requirements are also used to fulfill True Blue Core requirements, the number of elective hours may increase.
True Blue Core (41 hours)
True Blue Core (TBC) requirements (shown in curricular listings below) include courses in the Foundational Skills areas of Written Communication (WC), Information Literacy (Info Lit), Non-Written Communication (NWC), and Quantitative Literacy (Quant Lit). Knowledge Domains include Human Society and Social Relationships (HSSR), Scientific Literacy (Sci Lit), Creativity and Cultural Expression (CCE), and History and Civic Learning (HCL), which include Discovery and Explorations categories. Students must choose at least one course from each Discovery category.
The following courses required by the major meet True Blue Core requirements:
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
- AGRI 2010 - World Food and Society 3 credit hours
- AGBS 3160 - Value Added Agriculture 3 credit hours
- AGRI 3810 - Milk Processing and Marketing 3 credit hours
- AGRI 4820 - Principles of Food Processing 3 credit hours
- AGRI 4830 - Food Quality Control 3 credit hours
- AGRI 4850 - Food Safety Issues from Production to Consumption 3 credit hours
- FERM 2500 - Wine Appreciation 3 credit hours
- FERM 2900 - Legal Issues - Fermentation 3 credit hours
- FERM 3710 - Brewing, Distilling, and Fermentation Safety and Sanitation 3 credit hours
- FERM 3750 - Facility Design and Operation 3 credit hours
- FERM 3850 - Wine Science and Industry 3 credit hours
- FERM 3860 - Wine, Beer, and Spirits Industry 3 credit hours
- FERM 3900 - Sensory Analysis of Beer 3 credit hours
- FERM 4550 - Brewing, Distilling, and Fermentation Science and Analysis 3 credit hours
- FERM 4560 - Applied Fermentation: Biomass and Biofuels 3 credit hours
- FERM 4570 - Applied Fermentation: Milk, Meat, and Grain 3 credit hours
- FERM 4580 - Applied Fermentation: Fruits and Vegetables 3 credit hours
- FERM 4600 - Probiotics, Prebiotics, and Bioprocessing 3 credit hours
- FERM 4610 - Fermentation and Nutraceutical Production 3 credit hours
- FERM 4800 - International Fermented Foods 3 credit hours
- THM 4140 - Food and Beverage Tourism 3 credit hours
- PLSO 4500 - Agroecology 3 credit hours
- BIOL 4570 - Principles of Toxicology 3 credit hours AND
- BIOL 4571 - Principles of Toxicology Lab 0 credit hours
Business Foundations (12 hours)
NOTE: Students may count business foundations courses toward the requirements for a minor in Business Administration or Entrepreneurship.
Supporting Courses (8 hours)
Curriculum: Fermentation Science
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Return to: College of Basic and Applied Sciences
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