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.