MURFREESBORO — The next “MTSU On the Record” radio program will examine a process that is used to make everything from beer to bread.
Host Gina Logue’s interview with Tony Johnston, a professor in the School of Agribusiness and Agriscience, will air from 9:30 to 10 p.m. Tuesday, Feb. 28, and from 6 to 6:30 a.m. Sunday, March 5, on WMOT-FM Roots Radio 89.5 and www.wmot.org.
Johnston wrote the proposal for MTSU’s new fermentation science major, the first degree program of its type in Tennessee. In food processing, fermentation is the process by which carbohydrates are converted either to alcohol or organic acids through the use of microorganisms. Foods and drinks processed in this manner include sauerkraut, yogurt, beer, wine, bread and some types of meats.
Beginning in the fall 2017 semester, courses in fermentation science will be taught in partnership with local companies, and hands-on training sessions at industry sites, as well as internships, will be scheduled to accommodate both working professionals and traditional students.
“There are literally hundreds of potential jobs out there, not just in the state of Tennessee, not just in Middle Tennessee, but literally worldwide,” said Johnston. “This is the biggest selling point, to me, about this degree program.”
To hear previous “MTSU On the Record” programs, go to http://bit.ly/mtsu-otr.