Food Wine and Beer Fermentation Minor

Food Wine and Beer Fermentation Minor

Program Description

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.

For More Information

Biology Department
Auburn University at Montgomery
Goodwyn Hall 301
[email protected]

Program Overview

The course listings below are a representation of what this minor requires. Students may have to take additional courses to fulfill the pre-requisites 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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