Professor Tony Johnston of MTSU
MTSU has announced a new degree program, a Bachelor of Science in Fermentation Science, within the School of Agribusiness and Agriscience. The program was spearheaded by professor Tony Johnston, a food scientist, and administrators looking to provide students with another viable career path as well as a workforce for the region’s many craft breweries, wineries, distilleries, cheesemakers and even yogurt-makers (the General Mills plant in Murfreesboro produces the company's Yoplait yogurt). General Mills and Steel Barrel Brewing are among the local companies that will give students practical experience on-site.
The program required some legislation at the state level before it could reach this stage, however. State Sen. Bill Ketron of Murfreesboro — perhaps best known for pushing the sale of wine in grocery stores as well as introducing a bill that would allow motorists to run over demonstrators — sponsored legislation that allows students to legally taste the fruits of their coursework. Without the legislation, students under the age of 21 would not be able to test any of their creations. The bill allows them to legally taste, but not swallow, alcoholic beverages directly associated with and supervised by the program.
Along with biology, chemistry and business classes, the degree program offers specialized core classes including wine appreciation, sustainability, brewing and distillation, and applied fermentation of grains and biofuels among many others. The specialized core allows the students to focus the nature of their fermentation interests.
