Fermentation Science Minor

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A minor in fermentation science is intended to broaden the academic foundation of students who already have a solid scientific background in areas such as biology, biotechnology, environmental science, psychology, physics, and engineering. The curriculum exposes students to the first two years of introductory chemistry and one semester of biochemistry lecture or microbiology, and it brings all of this learning together to understand how it relates to fermentation in CHY 385 - Pickles to Pints: Fermentation Science . Students will also take 6 elective credits that help to broaden their understanding of this topic in areas of interest to them.

Program Requirements

MInimum number of credits required for the minor: 21

All courses taken to satisfy the requirements for a minor in fermentation science must be completed with a grade of C or higher.

Note: Some of these courses have prerequisites; see course descriptions.

Required courses: (15 credits)

CHY 113 - Principles of Chemistry I Credits: 3
CHY 114 - Laboratory Techniques I Credits: 1.5
CHY 115 - Principles of Chemistry II Credits: 3
CHY 116 - Laboratory Techniques II Credits: 1.5
CHY 385 - Pickles to Pints: Fermentation Science Credits: 3
BIO 281 - Microbiology for Health Sciences Credits: 3
or
BIO 311 - Microbiology Credits: 3
or
CHY 461 - Biochemistry I Credits: 3

Elective courses: (6 credits)

BIO 281 - Microbiology for Health Sciences Credits: 3 (if not used as a required course)
BIO 311 - Microbiology Credits: 3 (if not used as a required course)
CHY 411 - Special Topics Credits: 1-6 with a focus on fermentation
CHY 461 - Biochemistry I Credits: 3 (if not used as a required course)
FSP 100 - Introduction to Food Systems Credits: 3
TAH 222 - Food and Beverage Management Credits: 3
TAH 228 - Introduction to the Craft Beer Sector Credits: 3
TAH 264 - Culinary Tourism Credits: 3
TAH 361 - Local Food & Agritourism Credits: 3