| Required Core |
|
| FST 251 |
INTRODUCTION TO WINES, BEERS, AND SPIRITS |
3 |
| MB 302 |
GENERAL MICROBIOLOGY |
3 |
| MB 303 |
GENERAL MICROBIOLOGY LABORATORY |
2 |
| BB 314 |
CELL AND MOLECULAR BIOLOGY |
4 |
| or BB 350 |
ELEMENTARY BIOCHEMISTRY |
| Electives |
|
| Select 15 credits of the following: |
15 |
|
BIOE 457
|
BIOREACTORS |
|
|
FST 360
|
FOOD SAFETY AND SANITATION |
|
|
FST 460
|
CHEMISTRY AND BIOCHEMISTRY OF BEER |
|
|
FST 466
|
CHEMISTRY AND BIOCHEMISTRY OF WINE |
|
|
FST 467
|
PRODUCTION AND ANALYSIS OF WINE |
|
|
FST 479
|
FERMENTATION MICROBIOLOGY |
|
|
FST 480
|
TOPICS IN FERMENTATION (take 1–2 credits per class for up to 4 credits) |
|
|
MB 440
|
FOOD MICROBIOLOGY |
|
|
MB 441
|
FOOD MICROBIOLOGY LABORATORY |
|
| Total Credits |
27 |
