Fermentation is the process by which organisms convert carbohydrates into energy and
other by-products in the absence of oxygen. Fermentation is commonly used to refer
to the production of alcohol from sugars, as in the production of beer and wine, but
it is also present in many other common processes, such as the leavening of bread
or the production of sauerkraut.
As the market for these products has increased, so has the need for trained and knowledgeable
college graduates to fill scientific positions in these rapidly growing industries.
The Fermentation Science concentration at Motlow brings together subjects from multiple
disciplines and frames them in the context of the science of fermentation and its
practical application. The courses include a foundation in chemistry, biology, and
other courses directly related to fermentation.
Pathways to numerous bachelor degrees with majors in hundreds of programs. We have many additional
articulation agreements with universities that allow you to easily transfer or even
enroll simultaneously at Motlow and another institution
We have articulation agreements with universities that allow you to easily transfer or even enroll simultaneously
at Motlow and another institution.
The median salary for fermentation graduates is $78k per year with an advanced degree.
Fermentation Scientist ($25-150k/year)
Food Technologist ($38-65k/year)
Fermentation is now understood to be an ideal vehicle for the production of highly
nutritious and long-term stable foods with unique flavors, textures, and aromas. Tennessee
is home to a large and diverse community of food processors, and the most significant
growth has been in the fermented foods segment of this vitally important industry.