MURFRESBORO, Tenn. — The November edition of the Middle Tennessee State University “Out of the Blue”television magazine show features the exclusive Fermentation Science program and how the process is more than brewing beer.
Keely O’Brien, a School of Agriculture assistant professor and new Fermentation Science program director, shares more about the program with Andrew Oppmann, vice president of Marketing and Communications and “Out of the Blue” host, in the current show.
“At least 70% of the foods and beverages you consume are fermented,” said O’Brien, who replaced recently retired professor Tony Johnston, who helped start the program in 2017. “So, if you think about a pizza, you’ve got your dough, cheese, pepperonis, olives — all fermented products.
“There’s lots of different applications of fermentation just in the foods we eat — coffee, chocolate, different types of food products. And we’re learning the technology involved in manufacturing the products and the chemistry and biology behind those fermentation processes.”
MTSU offers a bachelor’s degree and a Master of Science in …