Fermentation Science
Business Core (15 hours)
See Business Course Offerings
Concentration Core Requirements (15-16 hours)
Course |
Title |
Semester Offered |
FERM 6100 | Food Contamination, Safety, and Regulation; 3 credit hours | Summer |
FERM 6700 | Consumer Motivation and Sensory Evaluation of Fermented Foods; 3 credit hours | Spring |
FERM 6450 | Industrial Application of Fermentation; 3 credit hours | Spring |
Choose one (3-4 hours)
Course |
Title |
Semester Offered |
BIOL 5510/11 | Food and Industrial Microbiology Lecture/Lab; 4 credit hours | Fall |
BIOL 6050 | Advanced Biotechnology; 3 credit hours | Fall |
* Previously BIOL 5550 Biotechnology
Choose one (3 hours)
Course |
Title |
Semester Offered |
FERM 6600 | Probiotics, Prebiotics, and Bioprocessing | Spring |
FERM 6610 | Fermentation and Nutraceutical Production | Fall |
Applied Elective (3 hours)
Course |
Title |
Semester Offered |
FERM 5560 | Applied Fermentation: Grains and Fuels; 3 credit hours | Fall |
FERM 5570 | Applied Fermentation: Milk, Meats, and Baking Science; 3 credit hours | Spring |
FERM 5580 | Applied Fermentation: Fruits and Vegetables; 3 credit hours | Fall |
Analytic/Systems Elective (3 hours)
Course |
Title |
Semester Offered |
ET 6190 | Six Sigma; 3 credit hours | Summer |
ET 6380 | Productivity Strategies/Lean Systems; 3 credit hours | Spring |
ET 6870 | Engineering Management Systems; 3 credit hours | Fall |
BIA 6905* | Applied Business Analytics; 3 credit hours | Fall & Spring |
* BIA 6905 is the same class as MBAI 6905. MSPS students need to register for the BIA course.
NOTE: This information is based on previous semester offerings. Scheduling is subject to change.
Dr. Saeed Foroudastan, Ph.D.
Associate Dean, CBAS
Director, MSPS
SCI 1026
For more information on our program, please make an appointment with Suzanne Hicks.