Distillation, Fermentation, and Beverage Sciences Track

Suggested Four-Year Plan for the B.S. in Food Biosciences: Distillation, Fermentation, and Beverage Sciences Track

The Distillation, Fermentation, and Beverage Sciences track requires 23 credit hours and focuses on skills needed to develop and produce beverage alcohol and fermented foods.

Required

FSC 535 - Food Analysis 4 Credit Hours
FSC 538 - Food Biofermentation 4 Credit Hours
HRT 335 - Distillation, Wine and Brewing Science 3 Credit Hours

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Plus an additional 12 hours from the following list of courses:

A&S 306 - Spirit Chemistry 3 Credit Hours
AEC 305 - Food and Agricultural Marketing Principles 3 Credit Hours
AEC 309 - International Agriculture, World Food Needs and U.S. Trade in Agricultural Products 3 Credit Hours
AEC 324 - Agricultural Law 3 Credit Hours
AEC 532 - Agricultural and Food Policy 3 Credit Hours
AEN 341 - Brewing Science and Technology 3 Credit Hours
EGR 380 - Bourbon Production Engineering 3 Credit Hours
HMT 420 - Beer, Wine, and Spirits Tourism Principles and Practice 3 Credit Hours
HRT 336 - Introduction to Viticulture: Grape Production 3 Credit Hours
HRT 337 - Introduction to Enology: Wine Production 3 Credit Hours
PLS 389 - Wine Appreciation 3 Credit Hours
WRD 225 - Craft Writing 3 Credit Hours

Distillation, Fermentation, and Beverage Sciences Track

Required

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Track Hours: 23