Fermentation Science M.S. in Professional Science

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

As a Master of Science in Professional Science (MSPS) degree, the Fermentation Science M.S. combines leading-edge, advanced science classes with graduate-level business management courses designed to enhance career success.  Instead of a thesis, students complete a complex, capstone internship.  Over 70% of our MSPS students receive job offers from their internship.  


For more information, or to set up an appointment to discuss this program, contact Dr. Tony V. Johnston, Fermentation Science Program Coordinator.  

Program Requirements

Students must be accepted in to the Master of Science in Professional Science program.  Admission requires undergraduate or graduate degree 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.  Candidates must complete 36 hours in the following course of study:

Required Business Core Courses – all MSPS students (15 hours)

  • ACTG 6100 - Accounting and Legal Issues for Managers 3 credit hours  
  • BCED 6820 - Managerial Communication 3 credit hours  
  • BCED 6910 - Internship Program 3 credit hours  
  • MGMT 6740 - Leadership and Motivation 3 credit hours  
  • STAT 5140 - Probabilistic and Statistical Reasoning 3 credit hours  

Concentration Courses (21 hours)

  • BIOL  5510 - Food and Industrial Microbiology 4 credit hours
  • FERM 5600 - Probiotics, Prebiotics, and Bioprocessing 3 credit hours  
  • FERM 6100 - Food Contamination, Safety and Regulation 3 credit hours  
  • FERM 6450 - Industrial Applications of Fermentationcredit hours  
  • FERM 6700 - Sensory Evaluation of Fermentation Foods 3 credit hours  

One courses from:

  • FERM 5560 - Applied Fermentation, Grains and Biofuels 3 credit hours
  • FERM 5570 - Applied Fermentation, Milk, Meats and Baking Science 2 credit hours
  • FERM 5580 - Applied Fermentation, Fruits and Vegetables 2 credit hours

One courses from:

  • ET 6190 - Six Sigma 3 credit hours
  • ET 6390 - Productivity Strategies/Lean Systems 3 credit hours
  • ET 6870 - Engineering Management Systems 3 credit hours

*BCED 6910 may only be taken in the second-to-last or final semester of study, after the student has completed at least 21 hours of coursework and BCED 6820.  


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For more information, please fill out this interest form:
Suzanne Hicks
Suzanne Hicks
MSPS Graduate Coordinator
Internships and Recruitment
SCI 1013

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