Middle Tennessee State University’s new Fermentation Science degree program, the first of its kind in the state, educates students in the science and art of fermenting foods and beverages.
The science of fermentation combines the art of creating fermented products with the desire to create new and innovative flavors, aromas, and nutritional properties in fermented products driven by scientific research. Students will study the core sciences of biology and chemistry to understand how fermentation changes and enhances flavor and nutritional values of foods and spirits.
This program creates new opportunities for experienced food and beverage industry specialists who could transition to new fields within the food industry. A recent 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 brew masters or head brewers.
Students can prepare for careers in quality analysis and control, food microbiology, dairy and cereal sciences, brewing and distillation, and research and development, federal government positions, or continuing to graduate school. Learn more at mtsu.edu/fermentation.