FERM 302

Brewing and Fermentation Design

Course overview

Design and evaluate a specific brewed or fermented product from concept to initial design and prototype testing, in a real-world context and in collaboration with an industry partner, honing your ability to work in a team environment.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):
  • a minimum of 30 credit point(s) from the course(s) specified below
  • Principles and Application of Microbial Fermentation , FERM-202
  • Principles of Malting and Brewing , FERM-201

Available semesters Semester 1 2024
Credits 15
Domestic fees $1,063.00

What you will learn


After successfully completing this course, you will be able to:

  •  Design a brewed or fermented product from the raw materials to finished product
  • Critically evaluate source information and data
  • Display leadership, organisational and teamwork skills in the brewing or fermentation science sector
  • Write clear, accurate and insightful reports and plans on scientific beer production.


Course examiners

Stephen On

Professor Stephen On

Associate Dean of Research

Department of Food, Wine and Molecular Biosciences