Food Fermentation Minor

Campus: Knoxville

Required Courses - 12 credit hours

12 credit hours of required courses

• FDSC 110* - Fermented Foods of the World 3 Credit Hours
• FDSC 210 - The Science of Brewing 3 Credit Hours
• FDSC 310 - Wine Science 3 Credit Hours
• FDSC 450 - Food Fermentation 3 Credit Hours

Elective Courses - 3 credit hours

Select 3 credit hours from the list.

• FDSC 421 - Food Microbiology 3 Credit Hours
• FDSC 442 - Special Topics In Food Science 1-3 Credit Hours
• PLSC 433 - Fruit Physiology and Production 3 Credit Hours

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  * Meets Volunteer Core  Requirement.