A new specialization in Michigan State University’s Department of Food Science and Human Nutrition will help prepare students for work in the fermented and distilled beverage industry in Michigan and the United States in general.

Dr. Kris Berglund, professor of food science and chemical engineering, will coordinate a trio of new courses in the Beverage Science and Technology specialization.

“These courses were created to give students a good background in the general area of brewing, winemaking, and distilling,” Berglund said.

There are more than 100 breweries, 100 wineries, and 30 distillers in Michigan.

The classes are designed to attract students interested in the processes of winemaking, brewing, and distilling to work in an industry where there is a high demand for trained professionals.

Classes will be held off campus at local wineries and breweries as well as the MSU Artisan Distilled Research Facility in East Lansing, Michigan.