Brewing and Fermentation Implementation
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.
|Prerequisites and Restrictions|| You must satisfy the following requirement(s):
|Available semesters||Semester 2 2023|
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.
Dr Leo Vanhanen
Department of Food, Wine and Molecular Biosciences[email protected]