Why study Fermentation Science at MC?
“That’s why all the folks on Rocky Top get their corn from a jar.” The lyrics of Tennessee’s wildly popular state song may hint at a fondness for moonshine, but economic reports show that fermented foods of all types are popular in the region, and production of them is growing. In the craft beer industry alone, the number of breweries in Tennessee has grown by 300% since 2014.
Minoring in Fermentation Sciences at Maryville College prepares you to not only work in this emergent industry, it provides you with the instruction and practical experiences to lead. Through a curriculum that includes chemistry, biology, business, culture and history, you will be exposed to the science underlying the process of fermentation, laboratory experiences that aid understanding of quality control processes, and experiences in the hospitality industry that teach concepts and practical applications of food and beverage management.
Meet a Current Scot
Megan Ackerman
Hometown: Johnson City, Tenn.
Megan has been interested in the chemistry of beer ever since hearing about Maryville College’s brewing class on a campus tour. Today, as a Chemistry (B.A.) major and Fermentation Sciences minor, she plans to pursue a career as a beer chemist. In addition to classroom coursework, she is conducting research on the chemical compound differences in brews made with new yeast and brews made with reused yeast. She will spend the summer interning with Tennessee Hills Distillery and Brewery.
“Maryville College is a great place to study Fermentation Science because of the small class sizes, which allows for a lot of hands-on experience,” she said.
Meet a Recent Grad
Jonathan Ball
Currently: Chief Operating Officer for the Rocky Top Wine Trail and Gatlinburg Wine Trail
Majoring in Management at MC gave Jonathan the foundational blocks needed to understand basic business sense, organizational behaviors, marketing, strategy and financials. He quickly found success in the Tennessee wine industry by pairing his MC education with the ins and outs of the actual trade. A minor in Fermentation Sciences today, he said, will open countless more doors.
“The field of fermentation science is rapidly growing in Tennessee and throughout the entire Southeast,” he said. “Farmers looking for value-added revenue increases are growing grapes to be made into wine. Milk producers are making cheese, yogurts and other dairy products that require fermentation. Along with craft distilleries, breweries, and non-alcoholic kombucha producers, the possibilities for this knowledge and skillset are endless.”
