Minor in Beverage Science and Technology

The Minor in Beverage Science and Technology is designed to provide students with fundamental knowledge of the production of fermented beverages.  Certain courses in the minor are only offered at off-campus wineries or breweries and are restricted to students age 21 or older.

Requirements for the Beverage Science and Technology Minor

One of the following courses (3 credits)

FSC 342 - Food Safety and HACCP [Hazard Analysis Critical Control Point Program] (3 credits)
MMG 201 - Fundamentals of Microbiology (3 credits)
MMG 301 - Introductory Microbiology (3 credits)

One of the following courses (3 credits)

BE 350 - Heat and Mass Transfer in Biosystems (3 credits)
BE 429 - Fundamentals of Food Engineering (3 credits)
CHE 311 - Fluid Flow and Heat Transfer (3 credits)
FSC 325 - Food Processing: Unit Operations (3 credits)
ME 410 - Heat Transfer (3 credits)

All of the following courses (9 credits)

CEM 482 - Science and Technology of Wine Production (3 credits)
CHE 483 - Brewing and Distilled Beverage Technology (3 credits)
FSC 481 - Fermented Beverages (3 credits)

To enroll in the Minor in Beverage Science and Technology, contact:

Jeffrey Swada, PhD
Dept of Food Science & Human Nutrition
G M Trout FSHN Building, Rm 106D
469 Wilson Rd
East Lansing, MI 48824
Phone: (517) 884-5993
Fax: (517) 432-5295
Email: swadajef@msu.edu