FERM 303

Brewing and Fermentation Implementation

Course overview

Produce a new and/or novel brewed and/or fermented commercially viable beverage, using New Zealand best industry practice. Understand and apply production and planning techniques of fermented beverage manufacturing.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):


  • Brewing and Fermentation Design, FERM-302

Available semesters Semester 2 2024
Credits 15
Domestic fees $1,063.00

What you will learn

After successfully completing this course, you'll be able to: 

  • Apply New Zealand industry best practice to produce a new and/or novel brewed and/or fermented commercially acceptable beverage
  • Critique the existing production and regulatory environment of brewed and/or fermented production in New Zealand
  • Evaluate the relationships between production practices, system variables and final product quality.

Course examiners

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Dr Leo Vanhanen


Department of Food, Wine and Molecular Biosciences