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Food Wine and Beer Fermentation Minor

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College of Sciences

Excellence in the Field and the Lab

Minor in Food Wine and Beer Fermentation
In-Class

Food, Wine, and Beer Fermentation is an exciting new minor in the department. Students will take courses at a partner brewery, Common Bond Brewers. Fermentation is a biological process that requires baseline knowledge of microbiology and chemistry. Additionally to be successful as a brewer, a student will need a background in marketing and sales. The minor consists of three four-hour biology courses and two three-hours courses with our partners in Kinesiology. Students must be 21 to finish the Fermentation minor.

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Food Wine and Beer Fermentation Minor

Program Overview

The course listings below are a representation of what this minor requires. Select elective courses may also be included. Students may have to take additional courses to fulfill the prerequisites of the required courses.

Course #Course Name
BIOL 4050/4051 or 4053Industrial Microbiology
BIOL 4040/4041Beer, Wine, and Food Fermentation
BIOL 4924Beer or Wine making internship
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Chelsea Ward

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