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): pre-requisite
|
|---|---|
| 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
Dr Leo Vanhanen
Lecturer
Department of Food, Wine and Molecular Biosciences
leo.vanhanen@lincoln.ac.nz