Eastern Michigan University
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Fermentation Science Major (72-78 credit hours)

Required Fermentation Science Courses (15 credit hours)
Potential required reading

FERM 101 (3) Intro to Fermentation Science

FERM 385 (3) Analysis of Fermented Products

FERM 480 (1) Capstone Seminar

FERM 485 (2) Capstone Project/Internship

Elect 6 credit hours from:

  • FERM 421 (2) Sensory Analysis of Fermented Products
  • FERM 425 (2) Fermented Beverage Production
  • FERM 431 (2) Fermentation in Foods
  • FERM 441 (2) Facility Design and Management
  • HRM 150 (2) Sanitation in the Hospitality Industry
Required Chemistry Courses (20-24 credit hours)

CHEM 121/122 (4) General Chemistry I with lab

CHEM 123/124 (4) General Chemistry II with lab

CHEM 281 (4) Analytical Chemistry

Choose ONE of

  • CHEM 270/271 (5) Survey of Organic Chemistry/Lab
  • 371/372/373 (8) Organic Chemistry I/II/Lab

Choose ONE of

  • CHEM 351 (4) Fundamentals of Biochemistry
  • CHEM 451 (3) Biochemistry I
Required Biology Courses (16 credit hours)

BIO 110/111 (5) General Biology I with lab

BIO 301 (3) Genetics*

BIO 305 (3) Cell and Molecular Biology

BIO 425 (5) Microbiology

*Completion of BIO 110, or equivalent coursework, is required for fermentation science students to obtain biology departmental permission for 300- and 400-level biology courses.

Required Math and Physics Courses (7-8 credit hours)

PHY 221 (4) Physics I

Choose ONE of

  • MATH 120 (4) Calculus I
  • STAT 170 (3) Elementary Statistics
Required Biochemistry/Molecular Biology Lab (2-3 credit hours)

Choose one of

  • CHEM 453W (2) Biochemistry Lab
  • BIO 306W (3) Cell and Molecular Biology and Genetics Lab
Fermented foods, ready to consumeElectives.  Take 12 credits from the following:
  • Any FERM course not elected above (limit of 3 credit hours of Independent Study).
  • CHEM 452 (3) Biochemistry II
  • CHEM 453W (2) Biochemistry Lab (if not taken as required option)
  • BIO 306W (3) Cell and Molecular Lab (if not taken as required option)
  • HRM 103 (3) Introduction to the Hospitality Industry
  • HRM 180 (3) Food Production
  • HRM 251 (3) Meal Service Management
  • HRM 340 (3) Cost Controls in the Hospitality Industry
  • HRM 376 (3) Legal Aspects of the Hospitality Industry
  • HRM 385 (3) Global Hospitality Management
  • HRM 470 (3) Hospitality Industry Marketing
  • HRM 485 (3) Beverage Management
  • ACC 240 (3) Principles of Financial Accounting
  • MET 314 (3) Applied Thermodynamics and Heat Transfer
  • Other courses with approval of program coordinator

 

The Department of Chemistry is part of the College of Arts & Sciences, 214 Pray-Harrold