Fermentation Science Minor
This program is available at the following location:
- Corvallis
Fermentation Science addresses the use of microorganisms as processing agents in the production of wine and beer, as well as a variety of other fermented foods such as cheese, yogurt, soy sauce, pickles, breads and fermented vegetables.
Courses cover the biological, chemical and physical principles of fermentation as well as the engineering, processing, preservation, quality evaluation, public health aspects and use of beer, wine, and fermented food products.
Fermentation Science provides graduates with the breadth and depth of education to pursue careers in the food industry beyond the fermentation sector.
Minor Code: 141
| Code | Title | Credits |
|---|---|---|
| Required Core | ||
| FST 251 | INTRODUCTION TO WINES, BEERS, AND SPIRITS | 3 |
| MB 302 | GENERAL MICROBIOLOGY | 3 |
| MB 303 | GENERAL MICROBIOLOGY LABORATORY | 2 |
| BB 314 | CELL AND MOLECULAR BIOLOGY | 4 |
| or BB 350 | ELEMENTARY BIOCHEMISTRY | |
| Electives | ||
| Select 15 credits of the following: | 15 | |
| BIOREACTORS | ||
| FOOD SAFETY AND SANITATION | ||
| CHEMISTRY AND BIOCHEMISTRY OF BEER | ||
| CHEMISTRY AND BIOCHEMISTRY OF WINE | ||
| PRODUCTION AND ANALYSIS OF WINE and PRODUCTION AND ANALYSIS OF WINE LABORATORY | ||
| FERMENTATION MICROBIOLOGY | ||
| TOPICS IN FERMENTATION (take up to 4 credits) | ||
| FOOD MICROBIOLOGY | ||
| FOOD MICROBIOLOGY LABORATORY | ||
| Total Credits | 27 | |
Minor Code: 141