Master of Science in Professional Science
Fermentation Science
Business Core (15 hours)
Concentration Core Requirements (15-16 hours)
Course
FERM 6100
FERM 6700
FERM 6450
Title
Food Contamination, Safety, and Regulation; 3 credit hours
Consumer Motivation and Sensory Evaluation of Fermented Foods; 3 credit hours
Industrial Application of Fermentation; 3 credit hours
Semester Offered
Summer
Spring
Spring
Choose one (3-4 hours)
Course
BIOL 5510/11
BIOL 6050
Title
Food and Industrial Microbiology Lecture/Lab; 4 credit hours
Advanced Biotechnology; 3 credit hours
Semester Offered
Fall
Fall
* Previously BIOL 5550 Biotechnology
Choose one (3 hours)
Course
FERM 6600
FERM 6610
Title
Probiotics, Prebiotics, and Bioprocessing
Fermentation and Nutraceutical Production
Semester Offered
Spring
Fall
Applied Elective (3 hours)
Course
FERM 5560
FERM 5570
FERM 5580
Title
Applied Fermentation: Grains and Fuels; 3 credit hours
Applied Fermentation: Milk, Meats, and Baking Science; 3 credit hours
Applied Fermentation: Fruits and Vegetables; 3 credit hours
Semester Offered
Fall
Spring
Fall
Analytic/Systems Elective (3 hours)
Course
ET 6190
ET 6380
ET 6870
BIA 6905*
Title
Six Sigma; 3 credit hours
Productivity Strategies/Lean Systems; 3 credit hours
Engineering Management Systems; 3 credit hours
Applied Business Analytics; 3 credit hours
Semester Offered
Summer
Spring
Fall
Fall & Spring
* BIA 6905 is the same class as MBAI 6905. MSPS students need to register for the BIA course.
NOTE: This information is based on previous semester offerings. Scheduling is subject to change.
Dr. Saeed Foroudastan, Ph.D.
Associate Dean, CBAS
Director, MSPS
SCI 1026
For more information on our program, please make an appointment with Suzanne Hicks.
Contact Us
Suzanne Hicks
MSPS Graduate Coordinator
Internships and Recruitment
SCI 1013
615-904-8581
Suzanne.Hicks
Bethany Lawson
MSPS Executive Assistant
MSPS Graduate Assistantships
SCI 1024
615-494-7618
Bethany.Lawson@mtsu.edu