Bachelor of Science - Brewing & Fermentation Major
Food & Beverage
A course by
Lincoln University
A specialised science degree focusing on brewing and fermentation, equipping graduates for industry roles in producing high-quality fermented food and beverage products worldwide.
$ENQUIRE
Interested in this course? Enquire now for Domestic & International pricing
This course starts anytime
NZQA Level 7 Certification (360 Credits)
Advanced
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$ENQUIRE
Interested in this course? Enquire now for Domestic & International pricing
This course starts anytime
NZQA Level 7 Certification (360 Credits)
Advanced
1
2
3
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5
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10
Core skills this course teaches
Knowledge of fermentation principles and science
Describe the principles of fermentation and associated biochemical processes; understand the technology and quality requirements of fermented foods and beverages.
Analytical and technical skills
Analyse engineering principles, raw materials, and chemical components of fermented products; apply the scientific method to industry problems.
What You're Signing Up For
This major provides a science-focused education in the brewing and fermentation industries, which are vital to the food sector. Students learn to design, produce, and analyse a range of fermented products such as beer, cider, kombucha, yoghurt, and cheese. The programme combines science fundamentals with hands-on experience in partnership with industry, preparing graduates for roles in brewing, cheesemaking, fermented beverage production, and entrepreneurial endeavours. The programme is discontinued and not open for enrolment from 2026, but covers the full value chain of brewed and fermented products, technology, quality standards, and sustainable practices over a three-year, 360-credit structure based at the Lincoln campus.
Course Content
- Science and technology of fermentation
- Product development and innovation in fermented foods and beverages
- Quality standards and food safety for fermented products
- Microbiology and biochemistry of fermentation
- Engineering principles involved in fermentation processes
- Statistical analysis and experimental design in food science
- Hands-on experience developing fermented products with industry partners
- Skills in communication, teamwork, and sustainable development
- Core subjects: biological sciences, chemistry, food quality, malting and brewing principles, microbial fermentation, food engineering, brewing & fermentation design and implementation, biometrics
What you need to know first
University Entrance through NCEA or an approved, equivalent qualification
Find these employment opportunities
BrewerCheese-makerFermented foods producer (e.g., kimchi, kefir)Cider or kombucha producerQuality assurance roles in the food and beverage industryProduct development rolesEntrepreneurial opportunities in food and beverage
