Diploma iz Fermentacionih nauka

MTSU’s new Fermentation Science major is the first-degree program of its type in Tennessee and is rare in the Southeast region. Fermentation is now understood to be an ideal vehicle for the production of highly nutritious and long-term stable foods with unique flavors, textures, and aromas. Tennessee is home to a large and diverse community of food processors, and the most significant growth has been in the fermented foods segment of this vitally important industry. Courses in Fermentation Science will be taught in partnership with local companies, and hands-on training sessions at industry sites, as well as internships, will be scheduled to accommodate both working professionals and traditional students. Tennessee hosts 60 wineries, 30 distilleries, 52 breweries, ten cheese-making operations, the largest yogurt manufacturing plant in the world, additional smaller yogurt producers, and two major ethanol production facilities.

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Many of our programs have earned national and, sometimes, international recognition for excellence. A highly-trained and dedicated group of faculty members not only prepare our students for their first job, but for careers that might not yet exist. Gaining a comprehensive education, instead of only specializing in one skill that could become less important a decade or two from now, that actually prepares students to handle diverse challenges of the job market.