MTSU’s new Fermentation Science major is the first degree program of its type in Tennessee
and 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, 10 cheese-making
operations, the largest yogurt manufacturing plant in the world, additional smaller
yogurt producers, and two major ethanol production facilities.
Live outside of Tennessee? You could be eligible for in-state tuition and save thousands
of dollars.
Early student watches program grow from ‘nothing to viable major’
As a member of the first class of students in the Fermentation Science program, double
major Kayley Stallings has seen the program grow “from nothing to a viable major.”
Kayley says fermentation science is used in everyday life from pharmaceuticals to
making food products. For the last three years, she has worked on several research
projects including Norton grape endophytes and their antibacterial properties and
determining if brewing temperature and tea concentration affect the microbial profile
of kombucha. “By joining this program, I was able to have more opportunities than
what I would've if I had only stayed with one major."
Hop Springs Beer Park provides cutting-edge facility to students
MTSU alumni Mark Jones (’90) founded Hop Springs Beer Park – an 82-acre agribusiness
enterprise in Murfreesboro. Think Arrington Vineyards – but serviced by a brewery
instead of a winery and raising hops instead of grapes.
The business also serves as the location of MTSU’s fermentation and sensory labs,
which provides a place for blind testing, tasting and smelling activities. The cutting-edge
facility helped the University launch the Fermentation Science program. Mark Jones
even hired the program’s first graduate. “It’s almost meant to be, the way things
are laying out. Part of the new degree requires internships, and we can give students
hands-on, real-world opportunities, as well as prepare what will become a qualified
labor force for us."
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Fermentation Science Degree | "Why I Chose MTSU"
The explosive growth of the fermented foods and fermentation-derived energy over the
last 20 years indicate 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 includes 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)
Employers of MTSU alumni include
This information is still being compiled since this is a new program.
Program graduates will have the opportunity to work in a variety of positions for
major manufacturers operating in middle Tennessee, including 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
- Cargill Inc.
- Century Harvest Farms
- Great Lakes Cheese
- Greenbrier Distillery
- Steel Barrel Brewing
- Sweetwater Valley Farm
- Tennessee Distilling Ltd.
- Yazoo Brewing Company
Possible national/international companies
- Anheuser-Busch Inc.
- Boehringer Ingelheim Inc.
- Constellation Brands Inc.
- E. & J. Gallo Winery
- Hach Company
- Pfizer, Inc.
- Ste. Michelle Wine Estates
- Zymergen, Inc
MTSU offers the Bachelor of Science (B.S.) in Fermentation Science, a new program
in the School of Agriculture.
Within agriculture, fermentation science is one of the two fastest-growing areas of
interest with the most immediate impact on the well-being of humanity. Program director
Tony Johnston holds a doctorate in Enology and Viticulture and has worked extensively
in the fermented foods industry.
Other majors in the School of Agriculture leading to a B.S. are Agribusiness, Animal Science, Horse Science, and Plant and Soil Science. Students may also take courses in pursuit of an Agricultural Education Certificate.
Undergraduate and graduate minors are available in Agriculture.
Graduate study includes the Master of Education (M.Ed.) in Administration and Supervision
with a concentration in Agricultural Education Leadership and a Master of Science (M.S.) in Horse Science with concentrations in Equine Education, Equine Physiology, and Industry Management.
For complete curriculum details, click on the REQUIREMENTS button to the right.
Fermentation Science, B.S.
Agriculture
615-898-2421
Tony Johnston, program coordinator
Tony.Johnston@mtsu.edu
The program leading to a major in Fermentation Science is designed for students interested in the science and art of fermenting foods and beverages as well as developing practical research and outreach initiatives to answer questions facing the growing fermentation-related industries in Tennessee, the United States, and the world.
Academic Map
Following is a printable, suggested four-year schedule of courses:
Fermentation Science, B.S.
Degree Requirements
| General Education | 41 hours |
| Major Requirements | 57 hours |
| Supporting Courses | 8 hours* |
| Business Foundations | 12 hours |
| Electives | 2-10 hours |
| TOTAL | 120 hours |
*This program requires courses that can also fulfill requirements of the General Education curriculum. If program requirements are also used to fulfill General Education requirements, the number of elective hours will increase.
General Education (41 hours)
General Education requirements (shown in curricular listings below) include courses in Communication, History, Humanities and/or Fine Arts, Mathematics, Natural Sciences, and Social/Behavioral Sciences.
The following courses required by the program meet General Education requirements:
Major Requirements (57 hours)
FERM 1000 - Introduction to Fermentation Science
3 credit hours
Survey of fermentation as a means of food preservation, the history of intentional fermentation by mankind, the range of human and animal foodstuffs produced by fermentation, the production of energy by fermentation, and the cultural/social implications of fermentation.
FERM 3700 - Consumer Motivation and Sensory Evaluation of Fermented Foods
3 credit hours
Prerequisite: FERM 1000 and completion of at least 60 hours college credit or 21 years of age at start of class. Fundamentals of sensory evaluation of food and sensory-driven consumer motivation leading to the purchase of fermented foods. Scientific methods of sensory evaluation introduced and practiced and their use in determining critical factors in consumer purchase decisions discussed.
FERM 4910 - Fermentation Science Internship
1 to 3 credit hours
Prerequisites: Junior status and departmental approval. Industry-based experience with a company that utilizes fermentation to produce a product for sale to the public.
FERM 4920 - Fermentation Science Research
1 to 3 credit hours
Prerequisites: Junior status and departmental approval. MTSU faculty or industry-based researcher mentored research experience.
BIOL 1120 - General Biology II
4 credit hours
Prerequisite: BIOL 1110/BIOL 1111. Corequisite: BIOL 1121. Primarily for Biology majors and minors and other science-oriented students. Survey of plants and animals emphasizing evolution, structure, function, reproduction, growth, and ecology. Three hours lecture and one three-hour laboratory. TBR Common Course: BIOL 1120
BIOL 1121 - General Biology II Lab
0 credit hours
Corequisite: BIOL 1120. TBR Common Course: BIOL 1121
BIOL 2230 - Microbiology
4 credit hours
Prerequisites: BIOL 1110/BIOL 1111 and BIOL 1120/BIOL 1121 or BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021. Concepts and techniques pertaining to the morphology, physiology, reproduction, isolation, cultivation and identification of microorganisms with particular emphasis on bacteria. Topics include the impact of microorganisms in our daily lives, both adverse and beneficial. Background in General Chemistry is strongly recommended. Three hours lecture and one three-hour laboratory.
BIOL 2231 - Microbiology Lab
0 credit hours
Corequisite: BIOL 2230.
BIOL 4510 - Food and Industrial Microbiology
4 credit hours
Prerequisite: BIOL 2230/BIOL 2231. Corequisite: BIOL 4511. Interaction between microorganisms and food; industrial processes of importance to humans. Six hours lecture/laboratory.
BIOL 4511 - Food and Industrial Microbiology Lab
0 credit hours
Corequisite: BIOL 4510.
CHEM 1020 - Introductory General Chemistry II
4 credit hours
Prerequisite: CHEM 1010/CHEM 1011. Corequisite: CHEM 1021 Topics include hydrocarbons, organic functional groups, isomerism, carbohydrates, lipids, nucleic acids and proteins, enzymes, and metabolism. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry. TBR Common Course: CHEM 1020
CHEM 1021 - Intro to General Chemistry II Lab
0 credit hours
Corequisite: CHEM 1020. TBR Common Course: CHEM 1021
OR
CHEM 1120 - General Chemistry II
4 credit hours
Prerequisite: C- or better in CHEM 1110/CHEM 1111. Corequisite: CHEM 1121. Chemical equilibrium, solid and liquid states of matter, chemistry of acids and bases, principles of chemical kinetics, precipitation reactions, elementary thermodynamics, electrochemistry, and nuclear chemistry. Three hours of lecture and one three-hour laboratory. TBR Common Course: CHEM 1120
CHEM 1121 - General Chemistry II Lab
0 credit hours
Corequisite: CHEM 1120.TBR Common Course: CHEM 1121
CHEM 2030 - Elements of Organic Chemistry
4 credit hours
Prerequisite: CHEM 1020/CHEM 1021 or CHEM 1120/CHEM 1121. Corequisite: CHEM 2031. Aspects of organic chemistry fundamental to an understanding of reactions in living organisms. Three hours lecture and one three-hour laboratory.
CHEM 2031 - Elements of Organic Chemistry Lab
0 credit hours
Corequisite: CHEM 2030.
CHEM 3530 - Principles of Biochemistry
4 credit hours
Prerequisite: CHEM 2030/CHEM 2031 or CHEM 3010/CHEM 3011. Corequisite: CHEM 3531. Structure, properties, and functions of carbohydrates, lipids, proteins, and nucleic acids and their reactions in living organisms. Three-hour lecture and one three-hour lab. Does not count toward Biochemistry major.
CHEM 3531 - Principles of Biochemistry Lab
0 credit hours
Corequisite: CHEM 3530. Lab to accompany CHEM 3530. One three-hour laboratory per week.
Specialized Track (21 hours)
Students will select 21 credit hours from the following areas of interest: wine industry, brewing or distillation, fermented dairy foods, fermented meat or baked foods
AGRI 2010 - World Food and Society
3 credit hours
A global examination of the economic, political, social, and cultural issues related to hunger including war, politics, inequities, malnutrition, population growth, food production, biotechnology, ecological destruction, and food aid. Students will examine personal and societal values concerning world food issues and explore possible directions and solutions for the future. Includes a service learning experience.
AGBS 3160 - Value Added Agriculture
3 credit hours
A comprehensive analysis of the value-added agricultural industry including marketing farm products directly to consumers.
AGRI 3810 - Milk Processing and Marketing
3 credit hours
(Same as ANSC 3810.) Prerequisite: PSCI 1030/PSCI 1031 or CHEM 1010/CHEM 1011 and CHEM 1020/CHEM 1021or CHEM 1110/CHEM 1120 and CHEM 1120/CHEM 1121. Biological, chemical, and physical properties of cow's milk and its value as an animal food source; techniques of processing and marketing; governmental regulations; laboratory testing. Lecture/lab.
AGRI 4820 - Principles of Food Processing
3 credit hours
Prerequisite: PSCI 1030/PSCI 1031 or CHEM 1010/CHEM 1011, and CHEM 1020/CHEM 1021 or CHEM 1110/CHEM 1111 or CHEM 1120/CHEM 1121. Principles used in the modern food industry, including thermal, refrigerated, frozen, and irradiation methods. Includes coverage of the techniques used to process major food commodities such as meats, cereal grains, and fats and oils. Lecture/lab.
AGRI 4830 - Food Quality Control
3 credit hours
Prerequisite: PSCI 1030/PSCI 1031 or BIOL 1030/BIOL 1031 or approval of instructor. Quality control and sensory evaluation techniques utilized in food processing. Instrumental and physical methods of quality determination of raw and processed food products, hazard analysis and critical control point (HACCP), and quality philosophies employed in the industry. Sensory evaluation techniques and statistical analysis of evaluation results covered.
AGRI 4850 - Food Safety Issues from Production to Consumption
3 credit hours
(Same as NFS 4260.) Prerequisite: BIOL 2230/BIOL 2231 or permission of instructor. Issues impacting food production, food storage and transportation, food processing, and food consumption within food production facilities, the home, and food service facilities. Consumer concerns evaluated based on risk theory and scientific evaluation of safety, including decision-making through critical thinking. Food standards and regulations designed to improve safety of the food supply discussed.
FERM 2500 - Wine Appreciation
3 credit hours
The fundamentals of wine appreciation, wine label interpretation, and wine judging. Students will evaluate wine products and must be 21 years of age to enroll. Lecture/lab.
FERM 2900 - Legal Issues - Fermentation
3 credit hours
Prerequisite: FERM 1000. Discussion of the spectrum of law governing alcoholic and non-alcoholic fermentation at the federal, state, and local levels; includes the Federal Food, Drug, and Cosmetic Act of 1938 (and its successors), the three-tier alcoholic beverage system, and compliance responsibility.
FERM 3710 - Brewing, Distilling, and Fermentation Safety and Sanitation
3 credit hours
Prerequisites: FERM 1000 and BIOL 4510. Critical principles involved in safely operating and maintaining proper sanitation in a brewing, distilling, or fermenting facility. Participation in class tours of local processing facilities required.
FERM 3750 - Facility Design and Operation
3 credit hours
Prerequisites: FERM 1000 and FERM 3710. Layout, design, and operation of facilities devoted to the production of fermented foods and beverages. Efficiency, safety, control of contamination, and simultaneous retail operations discussed.
FERM 3850 - Wine Science and Industry
3 credit hours
(Same as PLSO 3850.) Prerequisites: PLSO 1610 and CHEM 1020/CHEM 1021 or CHEM 1120/CHEM 1121 or PSCI 1030/PSCI 1031. The science and marketing of wine, including grape production, fruit processing, and fermentation technologies. Explores wine marketing in Tennessee, the U.S., and the world. Student must be 21 years of age to enroll. Lecture/lab.
FERM 3860 - Wine, Beer, and Spirits Industry
3 credit hours
Prerequisite: FERM 1000 or permission of instructor. Introduces and explores the wine, beer, and spirits industries. Focused on the distribution and economic impact of these industries on individual countries and the world.
FERM 3900 - Sensory Analysis of Beer
3 credit hours
Prerequisites: FERM 1000 and FERM 3700. Introduces and explores beer leading to Level 1 Cicerone testing. Focuses on the sensory properties and identification of beer via aroma and taste evaluation.
FERM 4550 - Brewing, Distilling, and Fermentation Science and Analysis
3 credit hours
Prerequisites: FERM 1000, BIOL 4510, and CHEM 3530. Lecture/lab course covering the science of brewing, distilling, and fermentation and the analysis of in-process and finished products.
FERM 4560 - Applied Fermentation: Biomass and Biofuels
3 credit hours
Prerequisites: FERM 1000, CHEM 2030/CHEM 2031, CHEM 3010/CHEM 3011, and CHEM 3530/CHEM 3531; junior or senior standing. Survey of fermentation as a means of bioenergy production. Downstream processing to purify bioenergy and the range of biofuels produced by various biomass (e.g., grains, algae, and renewable sources) covered in detail. Mathematical evaluation of product recovery and energy balance included.
FERM 4570 - Applied Fermentation: Milk, Meat, and Grain
3 credit hours
Prerequisites: FERM 1000, CHEM 2030/CHEM 2031 or CHEM 3010/CHEM 3011, and CHEM 3530/CHEM 3531 or permission of instructor. Practical applications of fermentation to produce dairy, meat, and grain products. Lecture and laboratory exercises provide real-world experience in the production of these products.
FERM 4580 - Applied Fermentation: Fruits and Vegetables
3 credit hours
Prerequisites: FERM 1000, CHEM 2030/CHEM 2031 or CHEM 3010/CHEM 3011, and CHEM 3530/CHEM 3531 or permission of instructor. Practical applications of fermentation to produce fruit and vegetable products. Lecture and laboratory exercises provide real-world experience in the production of these products.
FERM 4600 - Probiotics, Prebiotics, and Bioprocessing
3 credit hours
Prerequisites: FERM 1000, BIOL 1120/BIOL 1121, BIOL 2230/BIOL 2231, CHEM 3530/CHEM 3531 or permission of instructor. Lecture course discusses details on probiotics, prebiotics, their molecular mechanisms, commercial uses, and regulation and safety assessments of the effects of nutraceuticals on humans and animals.
FERM 4610 - Fermentation and Nutraceutical Production
3 credit hours
Prerequisites: FERM 1000,BIOL 1120/BIOL 1121, BIOL 2230/BIOL 2231, and CHEM 3530/CHEM 3531. Scientific principles of fermentation employed for the production of value-added, functional food products with specific emphases on bioprocessing, bio-catalysis, and bio-separation.
FERM 4800 - International Fermented Foods
3 credit hours
Prerequisites: FERM 1000, FERM 2900, and FERM 3700; junior standing. Study abroad course introducing students to the range of fermented food products produced worldwide. Students tour fermented food production facilities, explore the marketing of fermented foods, and visit with principal business leaders involved in the fermented foods industry.
THM 4140 - Food and Beverage Tourism
3 credit hours
Explores food and beverage tourism trends including understanding the food and beverage tourist, marketing approaches, special interest and niche tourism, as well as economic, sociocultural, sustainable, and natural benefits. Conceptualize the different facilities, routes, activities, events, and organizations that are involved with food and beverage tourism.
PLSO 4500 - Agroecology
3 credit hours
Prerequisites: PLSO 1610 or 4 hours of biology. Theories of agroecology; focuses on sustainable agricultural practices and concepts. The impact of specific agricultural technologies and land use practices on the productivity of agricultural ecosystems, environmental quality, and human health. Examines the environmental science and agronomy of both conventional and alternative sustainable practices including benefits and limitations. Lecture/lab.
BIOL 4570 - Principles of Toxicology
3 credit hours
Prerequisites: BIOL 1110/BIOL 1111, BIOL 1120/BIOL 1121, CHEM 1110/CHEM 1111, CHEM 1120/CHEM 1121, and CHEM 3010/CHEM 3011. Corequisite: BIOL 4571. Study of adverse effects of chemical agents on living organisms; current toxicological techniques used in the laboratory. Three hours lecture and three hours laboratory.
BIOL 4571 - Principles of Toxicology Lab
0 credit hours
Corequisite: BIOL 4570.
Business Foundations (12 hours)
NOTE: Students may count business foundations courses toward the requirements for a minor in Business Administration or Entrepreneurship.
ACTG 3000 - Survey of Accounting for General Business
3 credit hours
Prerequisites: A college-level math course; ENGL 1010; sophomore standing. Accounting cycle given minor emphasis; financial statement analysis and managerial uses of accounting given major emphasis. May be used for general business minors or M.B.A. candidates who have had no previous accounting courses. (Not open to Accounting majors and students with credit in ACTG 2110 and ACTG 2120.)
BCED 3510 - Business Communication
3 credit hours
Prerequisite: Junior standing. (Keyboarding skills helpful.) A review of the theory and processes in oral and written business communication. Emphasis on the extensive functions of written and electronic communications.
BLAW 3400 - Legal Environment of Business
3 credit hours
Prerequisite: Junior standing. Legal rights and potential liabilities of business persons. Presentation of the dynamic nature of law in responding to the changing social, ethical, political, regulatory, and international environment. Includes the development and nature of the legal system; business crimes; the law of torts and product liability; constitutional limitations on regulatory powers; legislative, judicial, and administrative control of business activity through the laws of business organizations, securities regulations, antitrust laws, employment laws, labor and safety laws, and consumer protection.
ENTR 2900 - Entrepreneurship
3 credit hours
Theories and practices of starting and operating an entrepreneurial business. Topics include idea generation, opportunity recognition, feasibility analysis, business plan development, competitor analysis, new venture team building, start-up marketing, and growth strategies.
FIN 3000 - Survey of Finance
3 credit hours
Prerequisite: Junior standing. Will not substitute for FIN 3010. An overview of the fundamental concepts and tools for financial decision making within a business firm. (Not open to business majors.)
MGMT 3610 - Principles of Management
3 credit hours
Prerequisite: Junior standing. Concepts of the management functions of planning, organizing, and controlling with an emphasis on behavioral science concepts as applied to managing people in organizations.
MKT 3820 - Principles of Marketing
3 credit hours
Prerequisite: Junior standing. Survey of the functions, processes, and institutions involved in the distribution of consumer and industrial goods and services. Decision making in marketing management introduced.
ENTR 4920 - Small Business Management
3 credit hours
(Same as MGMT 4920.) Prerequisites: MGMT 3610 or FIN 3040 or ENTR 3040 and admission to the College of Business. Analysis of problems and considerations involved in planning, organizing, and operating small businesses and entrepreneurial ventures. Emphasis on environmental issues, growth strategies, process management activities, and human resource management.
MGMT 4920 - Small Business Management
3 credit hours
(Same as ENTR 4920.) Prerequisites: MGMT 3610 or FIN 3040 or ENTR 3040 and admission to the College of Business. Analysis of problems and considerations involved in planning, organizing, and operating small businesses and entrepreneurial ventures. Emphasis on environmental issues, growth strategies, process management activities, and human resource management.
Supporting Courses (8 hours)
BIOL 1110 - General Biology I
4 credit hours
Prerequisite: MATH 1710 with C- or better of MATH ACT of 19 or higher. Corequisite: BIOL 1111. Primarily for Biology majors and minors and other science-oriented students. Biological principles and processes, including introduction to the nature of science, cells (structure, function, metabolism, division), genetics, evolution, viruses, bacteria, protists, and fungi. Three hours lecture and one three-hour laboratory. While BIOL 1110 can be used to fulfill half the 8-hour General Education requirement for Natural Sciences, it is the first semester of a two-semester sequence primarily designed for science majors. TBR Common Course: BIOL 1110
BIOL 1111 - General Biology I Lab
0 credit hours
may be(may be counted in General Education)
dotslash:(may be counted in General Education)
title:may be
(may be counted in General Education)
BIOL 1111 - General Biology I Lab
0 credit hours
Corequisite: BIOL 1110. TBR Common Course: BIOL 1111
CHEM 1010 - Introductory General Chemistry I
4 credit hours
Corequisite: CHEM 1011. For students with no prior courses in chemistry; to be taken before CHEM 1110/CHEM 1111. Fundamental concepts of chemistry: measurements, matter, chemical bonds, chemical reactions, nuclear chemistry, states of matter, solutions, and electrolytes. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry. TBR Common Course: CHEM 1010
CHEM 1011 - Intro to General Chemistry I Lab
0 credit hours
Corequisite: CHEM 1010. TBR Common Course: CHEM 1011
OR
CHEM 1110 - General Chemistry I
4 credit hours
Prerequisites: High school chemistry and MATH 1710 with grade of C (2.0) or better or MATH ACT score of 19 or higher or CHEM 1010 with grade of C (2.0) or better. Corequisite: CHEM 1111. Fundamental concepts of atomic structure, molecular structure and bonding, chemical reactions, stoichiometric relationships, periodic properties of the elements, thermochemistry, and properties of gases. Three hours of lecture and one three-hour laboratory. TBR Common Course: CHEM 1110.
CHEM 1111 - General Chemistry I Lab
0 credit hours
may be(may be counted in General Education)
dotslash:(may be counted in General Education)
title:may be
(may be counted in General Education)
CHEM 1111 - General Chemistry I Lab
0 credit hours
Corequisite: CHEM 1110. TBR Common Course: CHEM 1111
Electives (2-10 hours)
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
Survey of fermentation as a means of food preservation, the history of intentional fermentation by mankind, the range of human and animal foodstuffs produced by fermentation, the production of energy by fermentation, and the cultural/social implications of fermentation.
ENGL 1010 - Expository Writing
3 credit hours
The first General Education English course. Emphasis on learning to adapt composing processes to a variety of expository and analytic writing assignments. Minimum grade of C- required to meet degree requirements.
ENGL 1020 - Research and Argumentative Writing
3 credit hours
Prerequisite: ENGL 1010. The second General Education English course. Emphasis on analytic and argumentative writing and on locating, organizing, and using library resource materials in the writing. Minimum grade of C- required to meet degree requirements.
CHEM 1020 - Introductory General Chemistry II
4 credit hours
Prerequisite: CHEM 1010/CHEM 1011. Corequisite: CHEM 1021 Topics include hydrocarbons, organic functional groups, isomerism, carbohydrates, lipids, nucleic acids and proteins, enzymes, and metabolism. Three hours of lecture and one three-hour laboratory. Will not count toward a major or minor in Chemistry. TBR Common Course: CHEM 1020
CHEM 1021 - Intro to General Chemistry II Lab
0 credit hours
Corequisite: CHEM 1020. TBR Common Course: CHEM 1021
OR
CHEM 1120 - General Chemistry II
4 credit hours
Prerequisite: C- or better in CHEM 1110/CHEM 1111. Corequisite: CHEM 1121. Chemical equilibrium, solid and liquid states of matter, chemistry of acids and bases, principles of chemical kinetics, precipitation reactions, elementary thermodynamics, electrochemistry, and nuclear chemistry. Three hours of lecture and one three-hour laboratory. TBR Common Course: CHEM 1120
CHEM 1121 - General Chemistry II Lab
0 credit hours
Corequisite: CHEM 1120.TBR Common Course: CHEM 1121
HIST 2010 - Survey of United States History I
3 credit hours
Survey of the political, economic, social, cultural, and diplomatic phases of American life in its regional, national, and international aspects. Discusses the era from the beginning to 1877. May be used to satisfy one part of the General Education History requirement. HIST 2010 is NOT a prerequisite for HIST 2020. TBR Common Course: HIST 2010
HIST 2020 - Survey of United States History II
3 credit hours
Survey of the political, economic, social, cultural, and diplomatic phases of American life in its regional, national, and international aspects. Discusses the era from 1877 to the present. May be used to satisfy one part of the the General Education History requirement. HIST 2010 is NOT a prerequisite for HIST 2020. TBR Common Course: HIST 2020
HIST 2030 - Tennessee History
3 credit hours
The role of the state in the development of the nation. May be used to satisfy one part of the General Education History requirement. TBR Common Course: HIST 2030
HIST 2040 - Survey African American History I
3 credit hours
The role of African Americans in establishing and shaping the American nation. Covers their historical development and contributions to American art, music, literature, and religion. May be used to satisfy one part of the General Education History requirement.
NOTE: HIST 2040 is not a prerequisite for HIST 2050.
HIST 2050 - Survey African American History II
3 credit hours
The role of African Americans in shaping the American nation and creating a twentieth-century racial identity. Covers their historical development and examines their contributions to American art, music, literature, and religion. May be used to satisfy one part of the General Education History requirement.
Subtotal: 29 Hours
Sophomore
ENGL 2020 - Themes in Literature and Culture
3 credit hours
Prerequisites: ENGL 1010 and ENGL 1020. Traces a specific theme or idea through a number of literary texts that reflect different historical and cultural contexts. Subject will vary.
ENGL 2030 - The Experience of Literature
3 credit hours
Prerequisites: ENGL 1010 and ENGL 1020. The reading of a variety of literary types which illuminate themes and experiences common to human existence.
HUM 2610 - World Literatures
3 credit hours
Prerequisites: ENGL 1010 and ENGL 1020. Representative works of French, German, and Hispanic authors in English translation. No foreign-language proficiency required. Carries General Education credit.
COMM 2200 - Fundamentals of Communication
3 credit hours
Introduces principles and processes of effective public oral communication including researching, critical thinking, organizing, presenting, listening, and using appropriate language. Counts as part of the General Education Communication requirement. TBR Common Course: COMM 2025
FERM 3700 - Consumer Motivation and Sensory Evaluation of Fermented Foods
3 credit hours
Prerequisite: FERM 1000 and completion of at least 60 hours college credit or 21 years of age at start of class. Fundamentals of sensory evaluation of food and sensory-driven consumer motivation leading to the purchase of fermented foods. Scientific methods of sensory evaluation introduced and practiced and their use in determining critical factors in consumer purchase decisions discussed.
- 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
Prerequisite: BIOL 1110/BIOL 1111. Corequisite: BIOL 1121. Primarily for Biology majors and minors and other science-oriented students. Survey of plants and animals emphasizing evolution, structure, function, reproduction, growth, and ecology. Three hours lecture and one three-hour laboratory. TBR Common Course: BIOL 1120
BIOL 1121 - General Biology II Lab
0 credit hours
Corequisite: BIOL 1120. TBR Common Course: BIOL 1121
CHEM 2030 - Elements of Organic Chemistry
4 credit hours
Prerequisite: CHEM 1020/CHEM 1021 or CHEM 1120/CHEM 1121. Corequisite: CHEM 2031. Aspects of organic chemistry fundamental to an understanding of reactions in living organisms. Three hours lecture and one three-hour laboratory.
CHEM 2031 - Elements of Organic Chemistry Lab
0 credit hours
Corequisite: CHEM 2030.
HIST 2010 - Survey of United States History I
3 credit hours
Survey of the political, economic, social, cultural, and diplomatic phases of American life in its regional, national, and international aspects. Discusses the era from the beginning to 1877. May be used to satisfy one part of the General Education History requirement. HIST 2010 is NOT a prerequisite for HIST 2020. TBR Common Course: HIST 2010
HIST 2020 - Survey of United States History II
3 credit hours
Survey of the political, economic, social, cultural, and diplomatic phases of American life in its regional, national, and international aspects. Discusses the era from 1877 to the present. May be used to satisfy one part of the the General Education History requirement. HIST 2010 is NOT a prerequisite for HIST 2020. TBR Common Course: HIST 2020
HIST 2030 - Tennessee History
3 credit hours
The role of the state in the development of the nation. May be used to satisfy one part of the General Education History requirement. TBR Common Course: HIST 2030
HIST 2040 - Survey African American History I
3 credit hours
The role of African Americans in establishing and shaping the American nation. Covers their historical development and contributions to American art, music, literature, and religion. May be used to satisfy one part of the General Education History requirement.
NOTE: HIST 2040 is not a prerequisite for HIST 2050.
HIST 2050 - Survey African American History II
3 credit hours
The role of African Americans in shaping the American nation and creating a twentieth-century racial identity. Covers their historical development and examines their contributions to American art, music, literature, and religion. May be used to satisfy one part of the General Education History requirement.
Subtotal: 33 Hours
Junior
BIOL 2230 - Microbiology
4 credit hours
Prerequisites: BIOL 1110/BIOL 1111 and BIOL 1120/BIOL 1121 or BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021. Concepts and techniques pertaining to the morphology, physiology, reproduction, isolation, cultivation and identification of microorganisms with particular emphasis on bacteria. Topics include the impact of microorganisms in our daily lives, both adverse and beneficial. Background in General Chemistry is strongly recommended. Three hours lecture and one three-hour laboratory.
BIOL 2231 - Microbiology Lab
0 credit hours
Corequisite: BIOL 2230.
BIOL 4510 - Food and Industrial Microbiology
4 credit hours
Prerequisite: BIOL 2230/BIOL 2231. Corequisite: BIOL 4511. Interaction between microorganisms and food; industrial processes of importance to humans. Six hours lecture/laboratory.
BIOL 4511 - Food and Industrial Microbiology Lab
0 credit hours
Corequisite: BIOL 4510.
CHEM 3530 - Principles of Biochemistry
4 credit hours
Prerequisite: CHEM 2030/CHEM 2031 or CHEM 3010/CHEM 3011. Corequisite: CHEM 3531. Structure, properties, and functions of carbohydrates, lipids, proteins, and nucleic acids and their reactions in living organisms. Three-hour lecture and one three-hour lab. Does not count toward Biochemistry major.
CHEM 3531 - Principles of Biochemistry Lab
0 credit hours
Corequisite: CHEM 3530. Lab to accompany CHEM 3530. One three-hour laboratory per week.
- 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
Prerequisites: Junior status and departmental approval. Industry-based experience with a company that utilizes fermentation to produce a product for sale to the public.
FERM 4920 - Fermentation Science Research
1 to 3 credit hours
Prerequisites: Junior status and departmental approval. MTSU faculty or industry-based researcher mentored research experience.
- Business foundation courses 3 credit hours
- FERM specialized courses 9 credit hours
- Electives 10 credit hours
Subtotal: 28 Hours
FERM 1000 - Introduction to Fermentation Science
3 credit hours
Survey of fermentation as a means of food preservation, the history of intentional fermentation by mankind, the range of human and animal foodstuffs produced by fermentation, the production of energy by fermentation, and the cultural/social implications of fermentation.
FERM 2500 - Wine Appreciation
3 credit hours
The fundamentals of wine appreciation, wine label interpretation, and wine judging. Students will evaluate wine products and must be 21 years of age to enroll. Lecture/lab.
FERM 2900 - Legal Issues - Fermentation
3 credit hours
Prerequisite: FERM 1000. Discussion of the spectrum of law governing alcoholic and non-alcoholic fermentation at the federal, state, and local levels; includes the Federal Food, Drug, and Cosmetic Act of 1938 (and its successors), the three-tier alcoholic beverage system, and compliance responsibility.
FERM 3200 - International Wine Industry
3 credit hours
Prerequisite: FERM 2500 or permission of instructor. Introduces the wine industry of a country other than the U.S; taught onsite in the host country. Wine industry from the ground up explored--from the nurseries which propagate grapevines, to the vineyards that produce the grapes, to the wineries that produce and market the wines. Marketing of host country wines, domestically and abroad, studied. Participants must be 21 years of age to enroll. Combined lecture/lab.
FERM 3700 - Consumer Motivation and Sensory Evaluation of Fermented Foods
3 credit hours
Prerequisite: FERM 1000 and completion of at least 60 hours college credit or 21 years of age at start of class. Fundamentals of sensory evaluation of food and sensory-driven consumer motivation leading to the purchase of fermented foods. Scientific methods of sensory evaluation introduced and practiced and their use in determining critical factors in consumer purchase decisions discussed.
FERM 3710 - Brewing, Distilling, and Fermentation Safety and Sanitation
3 credit hours
Prerequisites: FERM 1000 and BIOL 4510. Critical principles involved in safely operating and maintaining proper sanitation in a brewing, distilling, or fermenting facility. Participation in class tours of local processing facilities required.
FERM 3750 - Facility Design and Operation
3 credit hours
Prerequisites: FERM 1000 and FERM 3710. Layout, design, and operation of facilities devoted to the production of fermented foods and beverages. Efficiency, safety, control of contamination, and simultaneous retail operations discussed.
FERM 3850 - Wine Science and Industry
3 credit hours
(Same as PLSO 3850.) Prerequisites: PLSO 1610 and CHEM 1020/CHEM 1021 or CHEM 1120/CHEM 1121 or PSCI 1030/PSCI 1031. The science and marketing of wine, including grape production, fruit processing, and fermentation technologies. Explores wine marketing in Tennessee, the U.S., and the world. Student must be 21 years of age to enroll. Lecture/lab.
FERM 3860 - Wine, Beer, and Spirits Industry
3 credit hours
Prerequisite: FERM 1000 or permission of instructor. Introduces and explores the wine, beer, and spirits industries. Focused on the distribution and economic impact of these industries on individual countries and the world.
FERM 3900 - Sensory Analysis of Beer
3 credit hours
Prerequisites: FERM 1000 and FERM 3700. Introduces and explores beer leading to Level 1 Cicerone testing. Focuses on the sensory properties and identification of beer via aroma and taste evaluation.
FERM 4550 - Brewing, Distilling, and Fermentation Science and Analysis
3 credit hours
Prerequisites: FERM 1000, BIOL 4510, and CHEM 3530. Lecture/lab course covering the science of brewing, distilling, and fermentation and the analysis of in-process and finished products.
FERM 4560 - Applied Fermentation: Biomass and Biofuels
3 credit hours
Prerequisites: FERM 1000, CHEM 2030/CHEM 2031, CHEM 3010/CHEM 3011, and CHEM 3530/CHEM 3531; junior or senior standing. Survey of fermentation as a means of bioenergy production. Downstream processing to purify bioenergy and the range of biofuels produced by various biomass (e.g., grains, algae, and renewable sources) covered in detail. Mathematical evaluation of product recovery and energy balance included.
FERM 4570 - Applied Fermentation: Milk, Meat, and Grain
3 credit hours
Prerequisites: FERM 1000, CHEM 2030/CHEM 2031 or CHEM 3010/CHEM 3011, and CHEM 3530/CHEM 3531 or permission of instructor. Practical applications of fermentation to produce dairy, meat, and grain products. Lecture and laboratory exercises provide real-world experience in the production of these products.
FERM 4580 - Applied Fermentation: Fruits and Vegetables
3 credit hours
Prerequisites: FERM 1000, CHEM 2030/CHEM 2031 or CHEM 3010/CHEM 3011, and CHEM 3530/CHEM 3531 or permission of instructor. Practical applications of fermentation to produce fruit and vegetable products. Lecture and laboratory exercises provide real-world experience in the production of these products.
FERM 4600 - Probiotics, Prebiotics, and Bioprocessing
3 credit hours
Prerequisites: FERM 1000, BIOL 1120/BIOL 1121, BIOL 2230/BIOL 2231, CHEM 3530/CHEM 3531 or permission of instructor. Lecture course discusses details on probiotics, prebiotics, their molecular mechanisms, commercial uses, and regulation and safety assessments of the effects of nutraceuticals on humans and animals.
FERM 4610 - Fermentation and Nutraceutical Production
3 credit hours
Prerequisites: FERM 1000,BIOL 1120/BIOL 1121, BIOL 2230/BIOL 2231, and CHEM 3530/CHEM 3531. Scientific principles of fermentation employed for the production of value-added, functional food products with specific emphases on bioprocessing, bio-catalysis, and bio-separation.
FERM 4800 - International Fermented Foods
3 credit hours
Prerequisites: FERM 1000, FERM 2900, and FERM 3700; junior standing. Study abroad course introducing students to the range of fermented food products produced worldwide. Students tour fermented food production facilities, explore the marketing of fermented foods, and visit with principal business leaders involved in the fermented foods industry.
FERM 4910 - Fermentation Science Internship
1 to 3 credit hours
Prerequisites: Junior status and departmental approval. Industry-based experience with a company that utilizes fermentation to produce a product for sale to the public.
FERM 4920 - Fermentation Science Research
1 to 3 credit hours
Prerequisites: Junior status and departmental approval. MTSU faculty or industry-based researcher mentored research experience.
Online or Hybrid Programs at a Glance
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