For Future Tennessee Wine (Or Kimchi) Producers, MTSU Launches Degree In Fermentation Science
From Nashville Public Television: Middle Tennessee State University says its newest degree program will allow students to tap into a growing industry in the state: fermented food and drink. Starting next fall, they’ll be able to major in fermentation science, studying the process that converts sugars into gases, acids or alcohol. “It’s products such as wine, spirits, beers, as well as foods such as cheese, yogurts, soy sauce, pickles, breads and vegetables,” says Bud Fischer, dean of the College of Basic and Applied Science at MTSU, where this program will be housed.
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