Bachelor of Science – Brewing & Fermentation Major
Other Science
A course by
Lincoln University
Gain scientific and technical expertise in brewing and fermentation with a strong foundation in the science, technology, and practical skills for careers in the food, beverage, and fermentation industries.
NZ$44,850
inc GST
Enquire about international pricing
Core skills this course teaches
Describe and apply fermentation science
Understand the principles of fermentation, associated biochemical processes, and technology underpinning the production of fermented goods.
Evaluate and design fermented products
Assess and innovate the design and production of a wide range of fermented foods and beverages, applying microbiological and biochemistry knowledge.
About This Course
This three-year specialised Bachelor of Science major gives students the knowledge and technical skills to contribute to the brewing and fermentation industries. You will learn the scientific principles behind fermentation and brewing, including core fundamentals in biology, chemistry, microbiology, biochemistry, engineering, and food quality. The programme grounds you in the latest technology and processes in the industry, preparing you for roles in designing and producing new fermented products such as beer, cider, kombucha, yogurt, and cheese. Through working with industry partners and hands-on experience, you will graduate ready for employment or to create your own brewing or fermentation venture. Note: The major is discontinued for new enrolments from 2026.
Course Content
- Scientific foundations of fermentation and brewing
- Biology and biochemistry relevant to fermentation
- Principles and applications of microbiology in fermentation
- Engineering principles within food and beverage processing
- Food quality, standards, and safety
- Product development and marketing for fermented products
- Application of the scientific method in industry settings
- Data analysis, biometrics, and statistics for experimental design
- Hands-on brewing and fermentation practice with industry partners
- Sustainable production principles and ethical research
Entry Requirements
University Entrance through NCEA or approved equivalent qualification.
Build towards these roles
BrewerFermentation TechnologistCheese MakerYogurt MakerProduct Development TechnologistQuality Assurance TechnicianFood Microbiologist
Build skills in these industries
Food & Beverage
