Program Overview

Professional Science, Fermentation Science Concentration, M.S.

The Fermentation Science concentration in the Master of Science in Professional Science degree emphasizes the skills and experience that will prepare the next generation of professionals for the broad range of industries that employ fermentation to create end products, including the food, chemical, pharmaceutical, and water treatment industries.

Program Description

Through the curriculum of core business classes, the graduate is more ready to assume management and leadership roles within any industry utilizing fermentation. In addition to developing advanced skills and knowledge related to fermentation, the graduate also develops managerial, communication, and leadership skills designed to facilitate an effective working team and structure.

Careers

Careers in Fermentation Science include the production of food products (e.g., dairy foods such as yogurt and cheese, pepperoni, pastrami, salami, kimchi, sauerkraut, bread) as well as medications, industrial chemicals, flavor and aroma compounds, and water treatment. Every country in the world utilizes fermentation and jobs are available worldwide.

• Fermented food production, including cheese, yogurt, sour cream, and all fermented dairy products; sauerkraut, kimchi, and other fermented vegetable products; beer, distilled spirits, and wine; bread, vinegar, pepperoni, pastrami and salami
• Industrial chemical production
• Industrial ethanol production (e.g., for addition to gasoline)
• Pharmaceutical production
• Probiotic production
• Wastewater processing

Employers of MTSU Fermentation Science Graduates

• Brown-Foreman Corporation (Jack Daniel's and many other well-known brands, TN)
• Lonza Pharmaceuticals (OR)
• Biltmore Winery (NC)
• Common John Brewery (TN)
• Southern Distilling (NC)
• Lallemand Baking Division (TN)

Admission Requirements

Admission to the Master of Science in Professional Science with a concentration in Fermentation Science requires:

1. an earned bachelor's degree from an accredited university or college in a relevant field such as agriculture, biology, brewing science, chemistry, food science, and microbiology and a commitment to developing the necessary analytic and program management skills and expertise required of today's fermentation professional;
2. basic competency in word processing, electronic mail, library retrieval systems, presentation graphics, spreadsheets, and databases.

Application Procedures

All application materials are to be submitted to the College of Graduate Studies.

• submit application with the appropriate application fee
• submit official transcripts from all collegiate institutions attended;
• submit three letters of reference.

Degree Requirements

The Master of Science in Professional Science with a concentration in Fermentation Science requires completion of 37 semester hours.

Curriculum

Core Courses (15 hours)

• ACTG 6100 - Accounting and Legal Issues for Managers
• BCED 6820 - Managerial Communication
• BCED 6910 - Internship Program
• MGMT 6740 - Leadership and Motivation
• STAT 5140 - Probabilistic and Statistical Reasoning

Concentration Courses (22 hours)

Required Courses (16 hours)

• BIOL 5510 - Food and Industrial Microbiology
• FERM 5550 - Applications of Biotechnology in Fermentation Science
• FERM 6600 - Probiotics, Prebiotics, and Bioprocessing
• FERM 6100 - Food Contamination, Safety, and Regulation
• FERM 6700 - Consumer Motivation and Sensory Evaluation of Fermented Foods
• FERM 6450 - Industrial Applications of Fermentation

Elective Courses (3 hours)

• FERM 5560 - Applied Fermentation: Biomass and Biofuels
• FERM 5570 - Applied Fermentation: Milk, Meat, and Grain
• FERM 5580 - Applied Fermentation: Fruits and Vegetables

Elective Courses (3 hours)

• MBAI 6905 - Applied Business Analytics
• ET 6870 - Engineering Management Systems
• ET 6390 - Productivity Strategies/Lean Systems
• ET 6190 - Six Sigma

Faculty

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

Information

The Fermentation Science master's program at MTSU, a concentration in Professional Science, emphasizes the skills and experience that will prepare the next generation of professionals for the broad range of industries that employ fermentation to create end products, including the food, chemical, pharmaceutical, and water treatment industries.

• Covers applied fermentation of specific types of food as well as the production of probiotics, bioprocessing, sensory evaluation, and food and industrial microbiology
• Business core classes prepare students for professional careers
• 36 credit hours total, including a capstone internship
• Professional Internship takes place of thesis