Eastern Michigan University
direct edit

Fermentation Science Minor for Biochemistry Majors (20-21 credit hours)

Cheddar on the packaging line at Tillamook DairyRequired Courses (7 credit hours)

FERM 101 (3) Intro to Fermentation Science

Choose four credit hours from the following:

  • 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
  • FERM 477 (1) Special Topics
  • FERM 478 (2) Special Topics
  • FERM 479 (3) Special Topics
Science Requirement (3-11 credit hours)

Students must take FERM 385, BIO 305 and BIO 425 unless these courses are used to satisfy requirements of the Biochemistry Major; in that case students are required to take a sufficient number of restricted electives to total 20 credits in the minor. Students may not receive credit for more than one of FERM 385, CHEM 381W, and CHEM 481.

FERM 385 (3) Analysis of Fermented Products (or CHEM 381W or CHEM 481 with coordinator's permission)

BIO 305 (3) Cell and Molecular Biology

BIO 425 (5) Microbiology

Restricted Electives (3-10 credit hours)

Choose a minimum of three hours from the following list of restricted electives:

  • Any FERM course not elected above
  • FERM 497 (1) Independent Study
  • FERM 498 (2) Independent Study
  • FERM 499 (3) Independent Study
  • HRM 103 (3) Introduction to the Hospitality Industry
  • HRM 150 (2) Sanitation in 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 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