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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. Through the curriculum of core business classes, the graduate is better prepared 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. Business core classes prepare students for professional careers 36 credit hours total, including a capstone internship Professional Internship which takes the place of a thesis.

If you major in Fermentation Science and live in AL, LA, KY, or SC, you may attend MTSU at in-state rates under the Academic Common Market program. If you live in AR, DE, GA, MD, MS, OK, VA, or WV, you may apply to do the same.

 

Careers
Requirements
Faculty
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Careers
Requirements
Faculty
Information

News Briefs

MSPS program extended skills, helped land job at Jack Daniels

Valerie Preston received her Bachelor of Science in Agribusiness with a minor in biology in May of 2018. Immediately following, she enrolled in the MSPS program for Fermentation Science. While working toward her undergraduate degree, she began working part time in the microbiology lab at Jack Daniels Distillery which quickly led to a full-time position.

Valerie credits the MSPS program for extending her knowledge and skill set in the areas of microbiology and fermentation sciences and for instilling broader insight into the business aspects of her industry. "My fermentation sciences education at MTSU immediately helped me become a more valuable employee and will serve as a stepping stone to a more accomplished career at the Jack Daniel Distillery," she says.

Students use fermentation to create environmentally-friendly food packaging

Due to an increasing awareness of environmental problems involving waste management consumers are becoming more environmentally conscience when making purchasing decisions at the grocery store. They are beginning to demand, not only sustainably produced food products, but also food products with sustainable and environmentally-friendly packing.

Fermentation Science Assistant Professor Keely O'Brien and her research group are exploring polysaccharides produced by some acetic and lactic acid bacteria during fermentation for use as a natural and biodegradable food packaging material. Cellulose-kefiran films produced in the lab are expected to extend the shelf-life of food without the use of non-renewable petroleum-based plastics or chemical antimicrobial and antioxidant compounds.

News Briefs

MSPS program extended skills, helped land job at Jack Daniels

Valerie Preston received her Bachelor of Science in Agribusiness with a minor in biology in May of 2018. Immediately following, she enrolled in the MSPS program for Fermentation Science. While working toward her undergraduate degree, she began working part time in the microbiology lab at Jack Daniels Distillery which quickly led to a full-time position.

Valerie credits the MSPS program for extending her knowledge and skill set in the areas of microbiology and fermentation sciences and for instilling broader insight into the business aspects of her industry. "My fermentation sciences education at MTSU immediately helped me become a more valuable employee and will serve as a stepping stone to a more accomplished career at the Jack Daniel Distillery," she says.

Students use fermentation to create environmentally-friendly food packaging

Due to an increasing awareness of environmental problems involving waste management consumers are becoming more environmentally conscience when making purchasing decisions at the grocery store. They are beginning to demand, not only sustainably produced food products, but also food products with sustainable and environmentally-friendly packing.

Fermentation Science Assistant Professor Keely O'Brien and her research group are exploring polysaccharides produced by some acetic and lactic acid bacteria during fermentation for use as a natural and biodegradable food packaging material. Cellulose-kefiran films produced in the lab are expected to extend the shelf-life of food without the use of non-renewable petroleum-based plastics or chemical antimicrobial and antioxidant compounds.

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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 treatmentEvery country in the world utilizes fermentation and jobs are available worldwide. 

The range of careers available to you with an MSPS degree in Fermentation Science is literally as broad as the world. Every country and every culture in the World utilizes fermentation to survive, so you can choose where you want to live as well as what you want to do when you get there. Your advantage, once you complete this degree, is that most people aren't even aware these career opportunities exist! In addition, if you get tired of working in one industry, your education and experience will allow you to shift into an alternative industry with ease. The science of fermentation is consistent across all careers. Examples of industries you will be trained to enter include:

  • 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 include (to date):

  • 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)

Program graduates will have the opportunity to work in a variety of positions for major manufacturers operating in middle Tennessee, such as 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 other potential local employers include:

  • Bean’s Creek Winery
  • Cargill Inc.
  • Great Lakes Cheese Company, Inc.
  • Nelson’s Greenbrier Distillery
  • Pennington Distilling
  • Sweetwater Valley Farm
  • Tennessee Department of Agriculture
  • Tennessee Distilling, Ltd.

Possible national/international companies include:

  • Advanced Biotech, Inc.
  • Anheuser-Busch, Inc.
  • BASF
  • Boehringer Ingelheim, Inc.
  • Constellation Brands, Inc.
  • E. & J. Gallo Winery
  • Hach Company
  • Pfizer, Inc.
  • Zymergen

REQUIREMENTS

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FACULTY

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
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