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.
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