BS in Fermentation Science
Middle Tennessee State University
Key Information
Campus location
Murfreesboro, USA
Languages
English
Study format
On-Campus
Duration
4 years
Pace
Full time
Tuition fees
USD 1,178 / per credit *
Application deadline
Request info
Earliest start date
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* in-state tuition per credit hour: $385 | out-of-state tuition per credit hour: $1,178
Scholarships
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Introduction
MTSU’s new Fermentation Science major is the first-degree program of its type in Tennessee and is rare in the Southeast region. Fermentation is now understood to be an ideal vehicle for the production of highly nutritious and long-term stable foods with unique flavors, textures, and aromas. Tennessee is home to a large and diverse community of food processors, and the most significant growth has been in the fermented foods segment of this vitally important industry. Courses in Fermentation Science will be taught in partnership with local companies, and hands-on training sessions at industry sites, as well as internships, will be scheduled to accommodate both working professionals and traditional students. Tennessee hosts 60 wineries, 30 distilleries, 52 breweries, ten cheese-making operations, the largest yogurt manufacturing plant in the world, additional smaller yogurt producers, and two major ethanol production facilities.
Admissions
Curriculum
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.
Freshman
- FERM 1000 - Introduction to Fermentation Science 3 credit hours
- ENGL 1010 - Expository Writing 3 credit hours (Comm)
- ENGL 1020 - Research and Argumentative Writing 3 credit hours (Comm)
- Mathematics 3 credit hours (MATH 1730 recommended)
- Social/Behavioral Sciences 6 credit hours
- Natural Sciences 4 credit hours (CHEM 1110/CHEM 1111 recommended)
- CHEM 1120 - General Chemistry II 4 credit hours and
- CHEM 1121 - General Chemistry II Lab 0 credit hours
- HIST 2010 - Survey of United States History I 3 credit hours or
- HIST 2020 - Survey of United States History II 3 credit hours or
- HIST 2030 - Tennessee History 3 credit hours or
- HIST 2040 - Survey African American History I 3 credit hours or
- HIST 2050 - Survey African American History II 3 credit hours
Subtotal: 29 Hours
Sophomore
- ENGL 2020 - Themes in Literature and Culture 3 credit hours (Hum/FA) or
- ENGL 2030 - The Experience of Literature 3 credit hours (Hum/FA) or
- HUM 2610 - World Literatures 3 credit hours (Hum/FA)
- COMM 2200 - Fundamentals of Communication 3 credit hours (Comm)
- FERM 3700 - Consumer Motivation and Sensory Evaluation of Fermented Foods 3 credit hours
- FERM specialized course 3 credit hours
- Humanities and/or Fine Arts 6 credit hours
- Natural Sciences 4 credit hours (BIOL 1110 BIOL 1111 recommended)
- BIOL 1120 - General Biology II 4 credit hours and
- BIOL 1121 - General Biology II Lab 0 credit hours
- CHEM 2030 - Elements of Organic Chemistry 4 credit hours and
- CHEM 2031 - Elements of Organic Chemistry Lab 0 credit hours
- HIST 2010 - Survey of United States History I 3 credit hours or
- HIST 2020 - Survey of United States History II 3 credit hours or
- HIST 2030 - Tennessee History 3 credit hours or
- HIST 2040 - Survey African American History I 3 credit hours or
- HIST 2050 - Survey African American History II 3 credit hours
Subtotal: 33 Hours
Junior
- BIOL 2230 - Microbiology 4 credit hours and
- BIOL 2231 - Microbiology Lab 0 credit hours
- BIOL 4510 - Food and Industrial Microbiology 4 credit hours and
- BIOL 4511 - Food and Industrial Microbiology Lab 0 credit hours
- CHEM 3530 - Principles of Biochemistry 4 credit hours and
- CHEM 3531 - Principles of Biochemistry Lab 0 credit hours
- FERM specialized courses 9 credit hours
- Business foundation courses 9 credit hours
Subtotal: 30 Hours
Senior
- FERM 4910 - Fermentation Science Internship 1 to 3 credit hours (3 credit hours)
- FERM 4920 - Fermentation Science Research 1 to 3 credit hours (3 credit hours)
- Business foundation courses 3 credit hours
- FERM specialized courses 9 credit hours
- Electives 10 credit hours
Subtotal: 28 Hours
Program Tuition Fee
Career Opportunities
The explosive growth of fermented foods and fermentation-derived energy over the last 20 years indicates significant potential for employment of graduates with the proposed degree. Fermented food manufacturers of every type need college graduates with specialized training who can enter the workforce ready to sustain and advance the industry. The B.S. in Fermentation Science addresses both the current, pressing needs of local industry and creates new opportunities for highly trained food industry specialists who could transition from one type of fermented food industry to another. A 2014 survey by the Master Brewers Association of the Americas (MBAA) shows a preference for a four-year degree for management and leadership positions, as well as for brewmasters or head brewers. Other positions where a four-year degree is indicated include quality positions, brewery positions, lab technicians, and engineers. Job titles graduates may choose to pursue:
- 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)
English Language Requirements
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