Fermentation Science
Minor
Department of Chemistry
EASTERN MICHIGAN UNIVERSITY
Career Opportunities
There is an increasing demand for trained
employees with a background in fermentation
science and the related scientific disciplines,
as evidenced by the large growth in the
fermentation industry in the Great Lakes
region and nationwide.
A minor in Fermentation Science will best
serve students with a major related to either
Chemistry or Biology, as the prerequisites for
the FERM courses will largely be taken during
the course of the major.
Fermentation is
the process by
which organisms
convert
carbohydrates into
energy and other
by-products in the absence of oxygen. The
term ‘fermentation’ is commonly used to refer
to the production of alcohol from sugars, such
as in the production of beer and wine, but
fermentation is also present in many other
common processes, such as the leavening of
bread and the production of sauerkraut.
Fermentative processes are also used in the
production of non-food products, such as
biofuels and pharmaceutical products.
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. This program brings together
subjects from multiple disciplines (primarily
Chemistry and Biology) and places them in
the context of the science of fermentation and
its practical application.
This program
is designed for
both traditional
students and for
those already
working in the
fermentation industry who are interested in
strengthening their skills and credentials to
move up in the industry or to bring expertise
back to their own business. Graduates of this
program will have a wide range of laboratory
skills related to chemistry, biochemistry, and
microbiology and will be well qualified for
positions across the fermentation industry,
including quality control/quality assurance,
staff scientist, production management, and
many others.
Departmental Points of Interest
• Research/Internships. The opportunity
exists for Fermentation Science minors to
work with a faculty member on a research
project or work in collaboration with a
community partner, possibly on an internship,
on a real practical problem. (Majors generally
have preference for these opportunities.)
• Facilities. Between 2009 and 2012, the
Mark Jefferson building was expanded and
completely renovated. The finished Science
Complex features interactive, technologicallymodern classrooms, state-of-the-art teaching
and research labs, and dedicated student
study/interaction areas. The completed
Science Complex received LEED® Gold
certification as an exemplary example of a
‘green’ building. Pictures of our facilities are
available on our department website:
www.emich.edu/chemistry/facilities.
• Honors Courses. Every year, these
include General Biology I, General Chemistry
I and II, and Introduction to Analytical
Chemistry. Courses in other departments are
also regularly offered as Honors sections, such
as General Biology and Genetics.
Major or Minor?
This is seldom an easy question to answer
without knowing the specifics of your interests
and career objectives. The best thing to do is
to sit down one-on-one with a faculty adviser.
Advising contact information is on the back of
this pamphlet. Fermentation Science majors
and minors have most of their lower-level
courses in common. So you may not need to
make a decision until after your second year.
Faculty
Dr. Cory Emal is an organic and
medicinal chemist with a strong background in
the chemistry of beer. Trained and certified as
a beer judge through the Beer Judge
Certification Program (BJCP), he has received
formal training through the Siebel Institute of
Technology and is a member of American
Society of Brewing Chemists (ASBC), the
Ann Arbor Brewer’s Guild (AABG) and the
American Homebrewer’s Association (AHA).
Dr. Gregg Wilmes is an organic and
polymer chemist with a background in food
fermentation, especially bread and aged
sausage production.
Required Courses for the Minor:
Some of the requirements for a minor in
Fermentation Science depend upon the
specific major.
Required for ALL minors:
1. FERM 101 (3) Intro to Fermentation Science
2. Choose four credit hours from the following:
 FERM 421 (2) Sensory Analysis of Fermented
Products
 FERM 425 (2) Fermented Beverage
Production
 FERM 431 (2) Fermentation in Foods
 FERM 441 (2) Facility Design and
Management
 FERM 477 (1) Special Topics
 FERM 478 (2) Special Topics
 FERM 479 (3) Special Topics
3. Specific Required Courses depending upon your
major, see below.
4. Enough hours of restricted electives to total at
least 20 credits in the minor. A minimum of 3
hours of restricted electives must be completed.
See the list of restricted electives on the next page.
Requirements1 for Biology Majors:
FERM 385 (3) Analysis of Fermented Products2
CHEM 281 (4) Analytical Chemistry
BIO 305 (3) Cell and Molecular Biology
BIO 425 (5) Microbiology
One course from the following:
 CHEM 351 (4) Foundations of Biochemistry
 CHEM 451 (3) Biochemistry I
Requirements1 for Biochemistry Majors:
FERM 385 (3) Analysis of Fermented Products2
BIO 305 (3) Cell and Molecular Biology
BIO 425 (5) Microbiology
Requirements1 for Chemistry Majors:
Other Departmental Programs:
BIO 110 (3) Introductory Biology I
BIO 111 (2) Introductory Biology I Laboratory
*BIO 301 (3) Genetics (*Completion of BIO
110/111 is required to obtain Biology
department permission for BIO 301.)
BIO 305 (3) Cell and Molecular Biology
BIO 425 (5) Microbiology
One course from the following:
 CHEM 351 (4) Foundations of Biochemistry
 CHEM 451 (3) Biochemistry I
Professional Biochemistry:
This program prepares students for graduate
study or a research career in biochemistry,
particularly the pharmaceutical industry. It is
often selected by students in pre-medical and
pre-dental programs.
General Biochemistry:
This major prepares students for entry level
technical positions in biochemistry, particularly
in the pharmaceutical industry. It is often
selected by students in pre-medical, pre-dental
and pre-pharmacy programs.
Professional Chemistry:
This program, which meets American
Chemical Society requirements, prepares
students for careers as professional chemists.
Graduates are prepared to enter technical
positions in industry and governmental research,
or to undertake graduate study in chemistry.
General Chemistry:
This major prepares students for entry level
technical positions in the chemical industry and
related careers in business, patent law, technical
writing, or industrial health and safety. It may
also be selected by students for careers in
secondary education or health fields, such as
medicine, dentistry and pharmacy.
Restricted Electives for ALL Majors:
Any FERM course not elected above
FERM 497 (1) Independent Study
FERM 498 (2) Independent Study
FERM 499 (3) Independent Study
HRM 103 (3) Intro to the Hospitality Industry
HRM 150 (2) Sanitation in the Hospitality Industry
HRM 180 (3) Food Production
HRM 251 (3) Meal Service Management
HRM 340 (3) Cost Controls in the Hospitality
Industry
HRM 376 (3) Legal Aspects of the Hospitality
Industry
HRM 470 (3) Hospitality Industry Marketing
HRM 485 (3) Beverage Management
ACC 240 (3) Principles of Financial Accounting
MET 314 (3) Applied Thermodynamics and Heat
Transfer
Other courses with approval of program
coordinator
Want to learn more?
For more information contact: 734.487.0106
1
If you take any of the required courses as part of
your major, you are not required to substitute for
them to complete your minor. However, they do
not count towards the minimum of 20 credit hours
required for the minor and you must complete
enough restricted electives to reach this minimum.
2
CHEM 381W or 481 may substitute for FERM
385 with permission from the program coordinator.
E-mail: Dr. Cory Emal cemal@emich.edu
Dr. Gregg Wilmes gwilmes@emich.edu
Visit us on the Web:
www.emich.edu/chem
istry/fermsci
2-05-16