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Course Descriptions

A Curriculum Guide (click here) is available that shows how all the courses (including the following Fermentation Science courses) are needed for the B.A Chemistry - Fermentation Science Concentration in a four year period.

FMT 340: Fermentation Chemistry (3) A.
Prerequisite: CHE 102/102L or 361/361L. Course describes the chemistry and chemical principles present at different steps of fermentation (specific to beverages) including the composition of initial feedstocks, malting process, wort generation, fermentation, packaging, and storage. 

FMT 345: Sensory Analysis (2) A.
Prerequisite: FMT 340 (C or better) and age requirement >21 years. Basic principles involved in sensory perception pertaining to neurochemistry and practical sensory experience with products generated from fermentation processes. 1 Lec / 2 Lab.

FMT 349: Applied Learning in Fermentation Science (0.5-8) A.
Prerequisite: FMT 340 (C or better) and departmental approval. Independent investigations and study related to academic studies in fermentation science and based in a laboratory setting. One half to eight hours credit per semester or summer. A minimum of 80 hours of employment required for each semester hour of academic credit. May be repeated for maximum of 12 credit hours but only three hours may be counted toward the major requirements.

FMT 349 A-N: Cooperative Study: Fermentation Science (0.5‑8) A.
Prerequisite: FMT 340 (C or better) and Departmental approval. Work in experiences related to academic studies in fermentation science. One half to eight hours credit per semester or summer. A minimum of 80 hours of employment required for each semester hour of academic credit. May be repeated for maximum of 12 credit hours but only three hours may be counted toward the certificate or major requirements.

FMT 495: Fermentation Research (1-3) A.
Prerequisites: FMT 340 (C or better) and departmental approval. Students concentrate on the objectives and techniques of fermentation science research to address a variety of issues / problems in all aspects of the field. May be retaken to a maximum of six hours but only three hours can count towards a degree. Student must have the independent study proposal form approved by faculty supervisor and departmental chair prior to enrollment. 3–9 Lab.

FMT 501A-D: Special Topics in Fermentation: _____ (1-3) A.
Prerequisite: Senior standing and departmental approval. Lecture or laboratory experience to be chosen from current and/or specialized area of fermentation science including (but not limited to) historical aspects, advanced methods of analysis, or facility building. Topics will vary according to student interests and needs. May be retaken to a maximum of six hours. If a laboratory course, then three contact hours will be required for every credit hour.

FMT 540: Fermentation Microbiology (3) A.
Prerequisites: Senior standing, FMT 340 (C or better), and BIO 320 (C or better). Course focuses on the biochemistry, genetics, and behavior of microorganisms for the production of fermented beverages. Information will be presented in a lecture format with hands-on experiences performed in a laboratory setting. 2 Lec / 3 Lab.

FMT 545: Chemical Analysis and Quality Control (4) A.
Prerequisite: Senior standing, CHE 325/325L (C or better), and FMT 340 (C or better). Course focuses on quality assurance and control (QA/QC) based on analysis using chemical and instrumental methods of initial feedstocks, water, and fermentation products. Analysis will be based on current industrial standards. 3 Lec / 3 Lab.

FMT 549: Fermentation Project Lab (2) A.
Prerequisites: Senior standing, FMT 540 (C or better), and 545 (C or better). Age requirement (>21 years). Course to perform an independent capstone project where students will decide on the process to make a final fermentation product. Complete analysis of the product will also be performed at different stages of production. 1 Lec / 3 Lab.

FMT 701A-D: Special Topics in Fermentation:_____ (1-3) A.
Prerequisite: Departmental approval. Lecture or laboratory experience to be chosen from current and/or specialized area of fermentation science including (but not limited to) historical aspects, advanced methods of analysis, or facility building. Topics will vary according to student interests and needs. May be retaken to a maximum of six hours. If a laboratory course, then three contact hours will be required for every credit hour.

FMT 740: Fermentation Microbiology* (3) A.
Prerequisites: FMT 340 (C or better) and BIO 320 (C or better). Course focuses on the biochemistry, genetics, and behavior of microorganisms for the production of fermented beverages. Information will be presented in a lecture format with hands-on experiences performed in a laboratory setting. 2 Lec / 3 Lab.

FMT 745: Chemical Analysis and Quality Control* (4) A.
Prerequisite: CHE 325/325L (C or better) and FMT 340 (C or better). Course focuses on quality assurance and control (QA/QC) based on analysis using chemical and instrumental methods of initial feedstocks, water, and fermentation products. Analysis will be based on current industrial standards. 3 Lec / 3 Lab.

FMT 749: Fermentation Project Lab (2) A.
Prerequisites: FMT 540 or 740 (C or better) and 545 or 745 (C or better). Age requirement (>21 years). Course to perform an independent capstone project where students will decide on the process to make a final fermentation product. Complete analysis of the product will also be performed at different stages of production. 1 Lec / 3 Lab.

*Students that take graduate (7xx) level courses will have to complete additional student learning outcomes and course requirements.

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