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| Code | Title | Credits |
|---|---|---|
| Required Minor Courses | ||
| FST 2424 | Introduction to Food and Beverage Fermentation | 3 |
| FST 3604 | Food Microbiology | 4 |
| FST 4104 | Applied Brewing Science and Engineering | 3 |
| Subtotal | 10 | |
| Restricted Electives | 9 | |
| Concepts of Biochemistry | ||
or BCHM 3114 | Biochemistry for Biotechnology and the Life Sciences | |
or BCHM 4115 | General Biochemistry | |
| Microbial Physiology | ||
| Unit Operations in Biological Systems Engineering | ||
| Bioprocess Engineering | ||
| Food Process Engineering | ||
| Wines and Vines | ||
| Brewing Science and Technology | ||
| Distillation and Fermentation Analysis | ||
| Subtotal | 9 | |
| Total Credits | 19 | |
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