Middle Tennessee State University’s new Fermentation Science major is the first degree program of its type in Tennessee and rare in the Southeast region. Fermentation is now understood to be an ideal vehicle for the production of highly nutritious and long-term stable foods with unique flavors, textures, and aromas. Tennessee is home to a large and diverse community of food processors, and the most significant growth has been in the fermented foods segment of this vitally important industry. 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. Tennessee hosts 60 wineries, 30 distilleries, 52 breweries, 10 cheese-making operations, the largest yogurt manufacturing plant in the world, additional smaller yogurt producers, and two major ethanol production facilities.