Program Overview

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Introduction to Fermentation Science

The Bachelor of Science in Fermentation Science is offered through the College of Basic and Applied Sciences at Middle Tennessee State University (MTSU). This program is designed for students interested in the science and art of fermentation in all its applications, including foods, beverages, industrial chemicals, medications, water treatment, flavors, and aromas.

Highlights

• MTSU's Fermentation Science degree is the first of its kind in Tennessee and rare in the Southeast region.
• Fermentation is an ideal method to produce highly nutritious and long-term stable foods with unique flavors, textures, and aromas, and it is also used in various industries to produce medications and industrial chemicals/ingredients.
• Tennessee is home to a large and diverse community of food processors, with significant growth in the fermented foods segment of this industry.
• Courses in Fermentation Science are taught in partnership with local companies, and hands-on training sessions are offered at industry sites.
• Students complete internships in industries that utilize fermentation and graduate with highly valuable real-world experience.
• Students have interned with wineries, distilleries, breweries, cheese-making operations, and state governmental agencies within Tennessee, the US, and around the world.
• Employment possibilities exist worldwide, and demand is very high for graduates.

Specialty Elective Courses

• Applied Fermentation: Biomass and Biofuels
• Applied Fermentation: Fruits and Vegetables
• Applied Fermentation: Milk, Meat, and Grain
• Brewing, Distilling, and Fermentation Science and Analysis
• Brewing, Distilling, and Fermentation Safety and Sanitation
• Facility Design and Operation
• Food Quality Control
• Food Safety Issues from Production to Consumption
• Legal Issues — Fermentation
• Milk Processing and Marketing
• Principles of Food Processing
• Probiotics, Prebiotics, and Bioprocessing
• Sensory Analysis of Beer
• Value Added Agriculture
• Wine, Beer, and Spirits Industry
• Wine Science and Industry
• World Food and Society

Careers

Career options with a fermentation science degree are almost endless. Graduates can work in multiple areas within the food processing industry, as well as in governmental/regulatory positions, industrial chemical production, wastewater treatment, flavor and aroma production, analytical laboratories, and medication development/production. Every culture in the world utilizes fermentation, which means that jobs are available worldwide.

Potential Career Paths

• Biomanufacturing operator
• Bioprocess engineer/scientist/researcher
• Brewer (assistant/associate/lead/master)
• Brewery operations director
• Cellar technician/manager/operator
• Distiller (assistant/associate/master/head)
• Enologist
• Ethanol operator
• Fermentation engineer
• Fermentation process specialist/developer
• Fermentation scientist
• Manufacturing scientist
• Maltster (assistant/senior/master/head)
• Research winemaker
• Research brewer
• Research distiller
• Scratch baker
• Winemaker (assistant/associate/master/head)

Employers of MTSU Alumni

Program graduates will have the opportunity to work in a variety of positions for major manufacturers operating in Middle Tennessee, including General Mills (Yoplait), Kroger (Dairy Division), Brown-Forman (Jack Daniel's), and Diageo (George Dickel), as well as an ever-increasing number of locally owned and operated fermented food producers.

Examples of Potential Local Employers

• Cargill Inc.
• Century Harvest Farms
• Great Lakes Cheese
• Greenbrier Distillery
• Sweetwater Valley Farm
• Tennessee Distilling Ltd.
• Yazoo Brewing Company

Examples of Potential National/International Companies

• Anheuser-Busch Inc.
• Boehringer Ingelheim Inc.
• Constellation Brands Inc.
• E. & J. Gallo Winery
• Hach Company
• Pfizer, Inc.
• Ste. Michelle Wine Estates
• Zymergen, Inc

Requirements

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.

Academic Map

Following is a printable, suggested four-year schedule of courses:

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

True Blue Core (41 hours)

True Blue Core (TBC) requirements 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.

Major Requirements (57 hours)

• FERM 1000 - Introduction to Fermentation Science
• FERM 3700 - Consumer Motivation and Sensory Evaluation of Fermented Foods
• FERM 4910 - Fermentation Science Internship (3 credit hours required)
• FERM 4920 - Fermentation Science Research (3 credit hours required)
• BIOL 1120 - General Biology II AND BIOL 1121 - General Biology II Lab
• BIOL 2230 - Microbiology AND BIOL 2231 - Microbiology Lab
• BIOL 4510 - Food and Industrial Microbiology AND BIOL 4511 - Food and Industrial Microbiology Lab
• CHEM 1020 - Introductory General Chemistry II AND CHEM 1021 - Intro to General Chemistry II Lab
• OR CHEM 1120 - General Chemistry II AND CHEM 1121 - General Chemistry II Lab
• CHEM 2030 - Elements of Organic Chemistry AND CHEM 2031 - Elements of Organic Chemistry Lab
• CHEM 3530 - Principles of Biochemistry AND CHEM 3531 - Principles of Biochemistry Lab

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.

Supporting Courses (8 hours)

• BIOL 1110 - General Biology I AND BIOL 1111 - General Biology I Lab (may be counted in the True Blue Core)
• CHEM 1010 - Introductory General Chemistry I AND CHEM 1011 - Intro to General Chemistry I Lab (may be counted in the True Blue Core)
• OR CHEM 1110 - General Chemistry I AND CHEM 1111 - General Chemistry I Lab (may be counted in the True Blue Core)

Electives (2-10 hours)

Curriculum: Fermentation Science

Freshman

• FERM 1000 - Introduction to Fermentation Science
• Written Communication 3 credit hours
• Information Literacy 3 credit hours
• Quantitative Literacy 3 credit hours (MATH 1730 recommended)
• Human Society and Social Relationships 6 credit hours
• History and Civic Learning 3 credit hours
• CHEM 1010 - Introductory General Chemistry I (Sci Lit) AND CHEM 1011 - Intro to General Chemistry I Lab (Sci Lit)
• OR CHEM 1110 - General Chemistry I (Sci Lit) AND CHEM 1111 - General Chemistry I Lab (Sci Lit)
• CHEM 1020 - Introductory General Chemistry II AND CHEM 1021 - Intro to General Chemistry II Lab
• OR CHEM 1120 - General Chemistry II (Sci Lit) AND CHEM 1121 - General Chemistry II Lab (Sci Lit)

Sophomore

• Creativity and Cultural Expression Literature 3 credit hours
• Non-Written Communication 3 credit hours
• FERM specialized course 3 credit hours
• Creativity and Cultural Expression 6 credit hours
• History and Civic Learning 3 credit hours
• FERM 3700 - Consumer Motivation and Sensory Evaluation of Fermented Foods
• BIOL 1110 - General Biology I (Sci Lit) AND BIOL 1111 - General Biology I Lab
• BIOL 1120 - General Biology II AND BIOL 1121 - General Biology II Lab
• CHEM 2030 - Elements of Organic Chemistry AND CHEM 2031 - Elements of Organic Chemistry Lab

Junior

• BIOL 2230 - Microbiology AND BIOL 2231 - Microbiology Lab
• BIOL 4510 - Food and Industrial Microbiology AND BIOL 4511 - Food and Industrial Microbiology Lab
• CHEM 3530 - Principles of Biochemistry AND CHEM 3531 - Principles of Biochemistry Lab
• FERM specialized courses 9 credit hours
• Business foundation courses 9 credit hours

Senior

• FERM 4910 - Fermentation Science Internship (3 credit hours)
• FERM 4920 - Fermentation Science Research (3 credit hours)
• Business foundation courses 3 credit hours
• FERM specialized courses 9 credit hours
• Scientific Literacy/Electives 8 credit hours
• Elective 2 credit hours

Faculty

• Dr. Anto Pradeep Raja Charles, Assistant Professor
• Dr. Keely O'Brien, Assistant Professor

Information

Frequently Asked Questions

What is Fermentation Science?

Fermentation Science is an applied science program that builds upon chemistry, biology, and microbiology to provide a complete picture of how fermentation affects our lives and is used at home and in industry.

Does the program require a special application?

No, simply apply to MTSU and declare Fermentation Science as your intended major.

How is the MTSU program different from other programs across the country?

MTSU is the only university in Tennessee, and one of only a handful in the United States, that offers an academic program focused on the science of fermentation. Unlike most other programs that exist today, our program covers all aspects of the use of fermentation, including probiotics, foods and beverages, waste water treatment, medicines, and biocatalysis.

Where are the Fermentation Science facilities?

The Fermentation Science program includes a teaching laboratory in Davis Science Building 200, a classroom in Stark Agriculture Center 204, and a research laboratory in Davis Science Building 127.

Is it just beer?

Not at all, the program was specifically designed to NOT be focused on beer. Beer is only one product made by fermentation, and this program teaches the science behind all fermented product production.