The Minor in Beverage Science and Technology is designed to provide students with fundamental knowledge of the production of fermented beverages. Certain courses in this minor are only offered at off-campus wineries or breweries. The minor is available as an elective to students who are enrolled in bachelor’s degree programs at Michigan State University. The minor is administered by the Department of Food Science and Human Nutrition.
With the approval of the department and college that administer the student’s degree program, the courses that are used to satisfy the requirements for the minor may also be used to satisfy the requirements for the bachelor’s degree.
Requirements for the Minor in Beverage Science and Technology
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Students must complete 15 credits from the following: |
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1. |
One of the following courses (3 credits): |
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FSC |
342 |
Food Safety and Hazard Analysis Critical Control Point Program |
3 |
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MMG |
201 |
Fundamentals of Microbiology |
3 |
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MMG |
301 |
Introductory Microbiology |
3 |
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2. |
One of the following courses (3 credits): |
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BE |
350 |
Heat and Mass Transfer in Biosystems |
3 |
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BE |
429 |
Fundamentals of Food Engineering |
3 |
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CHE |
311 |
Fluid Flow and Heat Transfer |
3 |
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FSC |
325 |
Food Processing: Unit Operations |
3 |
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ME |
410 |
Heat Transfer |
3 |
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3. |
All of the following courses (9 credits): |
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CEM |
482 |
Science and Technology of Wine Production |
3 |
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CHE |
483 |
Brewing and Distilled Beverage Technology |
3 |
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FSC |
481 |
Fermented Beverages |
3 |