Fermentation Science is the study of microorganisms such as bacteria, yeast, and fungi to create products that improve health, food production, sustainability, and manufacturing. Students explore microbiology, biochemistry, food science, biotechnology, and laboratory methods while learning how fermentation processes are applied in industries ranging from brewing and distilling to pharmaceuticals and biomanufacturing.
The Tennessee Transfer Pathway in Fermentation Science provides students with a seamless transfer opportunity to participating Tennessee universities while building a strong foundation in the biological and chemical sciences. Coursework emphasizes laboratory skills, scientific analysis, microbial cultivation, quality assurance, and process optimization.
