A recent “MTSU On the Record” radio program examined a process that is used to make everything from beer to bread.

Dr. Tony Johnston

Host Gina Logue’s interview with Dr. Tony Johnston, a professor in the School of Agribusiness and Agriscience, first aired Feb. 28 on WMOT-FM Roots Radio 89.5 and www.wmot.org. You can listen to their conversation below.

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 fall 2017, MTSU will teach courses in fermentation science 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, visit the searchable “Audio Clips” archives at www.mtsunews.com.

For more information about “MTSU On the Record,” contact Logue at 615-898-5081 or WMOT-FM at 615-898-2800.