Fermentation Science Minor (for Chemistry Majors)

Program Overview

This Fermentation Science minor provides a foundation in the science and technology of fermentation, with a focus on the production of fermented beverages and foods. Students will gain knowledge in fermentation processes, microbiology, biochemistry, and sensory analysis. The program also offers opportunities for hands-on experience through cooperative education and undergraduate research.

Program Outline

Outline:

Required Courses:

(7 hours)

• FERM 101 Introduction to Fermentation Science [GEKN] (3 hours)
• Choose four credit hours from the following:
• FERM 421 Sensory Analysis of Fermented Products (2 hours)
• FERM 425 Fermented Beverage Production (2 hours)
• FERM 431 Fermentation in Foods (2 hours)
• FERM 441 Fermentation Production Facilities (2 hours)
• FERM 477 Special Topics (1 hour)
• FERM 478 Special Topics (2 hours)
• FERM 479 Special Topics (3 hours)

Science Requirements:

(16-20 hours)

• Students who complete and elect to use CHEM 351 or CHEM 451 towards their Chemistry [BS] program have demonstrated competency in Biochemistry for this minor.
Credit is only earned once and applies to graduation requirements only once.
• Completion of BIO 110, or equivalent coursework, is required for fermentation science students to obtain Biology department permission for 300- and 400-level biology courses.
• BIO 110 Introductory Biology: Cells & Molecules [GEKN] (3 hours)
• BIO 111 Introductory Biology Laboratory: Cells & Molecules [GEKN] (2 hours)
• BIO 301 Genetics (3 hours)
• BIO 305 Cell and Molecular Biology (3 hours)
• BIO 320 General Microbiology (3 hours)
• BIO 321 General Microbiology Laboratory (2 hours)
• CHEM 351 Foundations of Biochemistry (4 hours)
or CHEM 451 Biochemistry I (3 hours)

Restricted Elective:

(3 hours)

• Choose 3 credit hours from the following.
A maximum of 3 credit hours in total from Group B can count towards this requirement. Prerequisite requirements may apply, see course description for details. Courses used to satisfy requirements above may not also be used to fulfill restricted elective requirements.
• Group A
• Any “FERM” course not elected above may be used to satisfy this requirement (1-3 hrs).
With program coordinator approval, other courses may be used to fulfill this requirement (3 hrs).
• ACC 240 Principles of Financial Accounting (3 hours)
• FERM 102 Introduction to Fermentation Science Laboratory [GEKN] (1 hour)
• HRM 103 Introduction to the Hospitality Industry (3 hours)
• HRM 150 Sanitation in the Hospitality Industry (2 hours)
• HRM 180 Food Production (3 hours)
• HRM 240 Cost Controls in the Hospitality Industry (3 hours)
• HRM 251 Meal Service Management (3 hours)
• HRM 376 Legal Aspects of the Hospitality Industry (3 hours)
• HRM 470 Hospitality Industry Marketing (3 hours)
• HRM 485 Beverage Management (3 hours)
• MET 314 Applied Thermodynamics and Heat Transfer (3 hours)
• Group B
• FERM 387L4 Cooperative Education in Fermentation Science [GELB] (1 hour)
• FERM 388L4 Cooperative Education in Fermentation Science [GELB] (2 hours)
• FERM 389L4 Cooperative Education in Fermentation Science [GELB] (3 hours)
• FERM 397 Independent Study (1 hour)
• FERM 398 Independent Study (2 hours)
• FERM 399 Independent Study (3 hours)
• FERM 487L4 Cooperative Education in Fermentation Science [GELB] (1 hour)
• FERM 488L4 Cooperative Education in Fermentation Science [GELB] (2 hours)
• FERM 489L4 Cooperative Education in Fermentation Science [GELB] (3 hours)
• FERM 497L6 Undergraduate Research in Fermentation Science [GELB] (1 hour)
• FERM 498L6 Undergraduate Research in Fermentation Science [GELB] (2 hours)
• FERM 499L6 Undergraduate Research in Fermentation Science [GELB] (3 hours)