Eastern Michigan University
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Fermentation Science Minor for Biology Majors (20-29 credit hours)

Backyard cascade hops ready to harvestRequired Courses (14 credit hours)

FERM 101 (3) Intro to Fermentation Science

FERM 385 (3) Analysis of Fermented Products

CHEM 281 (4) Analytical Chemistry

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 (0-12 credit hours)

Students must take BIO 305, BIO 425, and (CHEM 351 or CHEM 451) unless these courses are used to satisfy requirements of the Biology Major; in that case students are required to take a sufficient number of restricted electives to total 20 credits in the minor.

BIO 305 (3) Cell and Molecular Biology

BIO 425 (5) Microbiology

One course from the following:

  • CHEM 351 (4) Foundations of Biochemistry
  • CHEM 451 (3) Biochemistry I
Restricted Electives (3-6 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