Bachelor of Science - Brewing & Fermentation Major
Bachelor of Science - Brewing & Fermentation Major
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Qualification
Bachelors
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Duration
3 years full-time
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Credits
360
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Location
Lincoln University Campus
The brewing and fermentation industries hold key positions in our food sector. They make a wide range of high-quality goods utilising the produce of the land-based sectors. This degree major will make you highly employable in the brewing and fermentation industries around the world.
This is a specialised degree whose graduates will be highly sought-after. The Major in Brewing and Fermentation, with its core of science fundamentals, will equip you with the knowledge and skills to design, produce and analyse a range of fermented products such as beer, cider, kombucha, yogurt, cheese, and to innovate new high quality products to meet the demands of existing and future consumers.
You will work alongside industry partners to develop a particular style of beer or fermented product to develop valuable hands-on skills, gain experience and learn production principles, and to be able to step into a brewing or fermentation role in industry, or in your own business.
How you’ll grow
- Gain knowledge of the science and technology that underpin, maintain and enhance the quality of fermented products offerings and be able to innovate new high quality products
- Achieve a high level of technical skills and competence
- Gain an awareness of the whole value chain of brewed and fermented products
- Learn the skills and values to apply these attributes within the food and beverage production industries.
Career opportunities
Graduates in this Lincoln degree will have the opportunity to develop a meaningful, fulfilling career in areas such brewing, cheese-making, production of fermented foods and beverages including cider, kombucha, yogurt, kimchi, and kefir, in almost any country.
Upon successful completion of this degree programme, you will be awarded a Bachelor of Science with a Brewing and Fermentation major.
Programme information
University Entrance through NCEA or an approved, equivalent qualification.
If you have an overseas qualification, you can find out more about entry requirements here.
*If English isn’t your first language, other entry requirements will apply. Learn more about English language requirements.
Recommended preparation
- Biology (highly recommended)
- Chemistry (highly recommended)
- Computing
- English (highly recommended)
- Māori Studies
- Maths / Statistics (highly recommended)
Summary of Regulations
All of the following:
- Pass at least 360 credits (24 courses)
- Pass all compulsory courses
- Complete no more than 165 credits (11 courses ) at the 100 level
- Complete at least 75 credits (five courses) at the 300 level
- Meet the requirements of at least one of the named Bachelor of Science majors
- Please refer to the Academic Calendar for all of the suggested electives for the Bachelor of Science.
What's it going to cost?
Learn more by using the Domestic Fees Calculator or viewing the International Fees.
You can start studying in either:
- Semester 1 (late February)
- Semester 2 (mid-July)*
Graduate Attributes refer to the knowledge, skills, and values that you gain from completing your qualification. These high-level qualities will prepare you for career success, further study or research and making a valuable contribution to society in your chosen field.
Knowledge
- Describe the principles of fermentation and associated biochemical processes.
- Evaluate the impact of technology on the composition of fermented products.
- Describe the meaning of food quality and the importance of standards and practices to meet the requirements of importing countries.
- Describe the principles and applications of microbiology relating to fermentation.
- Describe the importance of product development and marketing as it relates to fermented products.
Skills
- Analyse the engineering principles involved in fermentation.
- Analyse the relationships between raw materials and fermented products.
- Analyse the chemical components of fermented foods and beverages.
- Apply the scientific method and correctly interpret the results of scientific studies.
- Apply science methods in a real world context through exposure to industry and sectors that utilise this science.
- Employ the scientific method to solve problems both independently and as part of a team.
- Competently apply statistics and biometrics, in the design of experiments and data analysis.
- Collect, process and interpret data in a variety of contexts.
- Communicate information effectively in written and oral form to lay and expert audiences.
- Relate effectively to people from a wide range of backgrounds and communities.
- Use self-directed learning.
- Function effectively as part of an interdisciplinary team.
Values
- Appreciate the key principles and practices underpinning sustainable development.
- Evaluate the ethical implications of scientific research.
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Entry requirements
University Entrance through NCEA or an approved, equivalent qualification.
If you have an overseas qualification, you can find out more about entry requirements here.
*If English isn’t your first language, other entry requirements will apply. Learn more about English language requirements.
Recommended preparation
- Biology (highly recommended)
- Chemistry (highly recommended)
- Computing
- English (highly recommended)
- Māori Studies
- Maths / Statistics (highly recommended)
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Regulations and fees
Summary of Regulations
All of the following:
- Pass at least 360 credits (24 courses)
- Pass all compulsory courses
- Complete no more than 165 credits (11 courses ) at the 100 level
- Complete at least 75 credits (five courses) at the 300 level
- Meet the requirements of at least one of the named Bachelor of Science majors
- Please refer to the Academic Calendar for all of the suggested electives for the Bachelor of Science.
What's it going to cost?
Learn more by using the Domestic Fees Calculator or viewing the International Fees.
-
Intake semesters
You can start studying in either:
- Semester 1 (late February)
- Semester 2 (mid-July)*
-
Graduate Attributes
Graduate Attributes refer to the knowledge, skills, and values that you gain from completing your qualification. These high-level qualities will prepare you for career success, further study or research and making a valuable contribution to society in your chosen field.
Knowledge
- Describe the principles of fermentation and associated biochemical processes.
- Evaluate the impact of technology on the composition of fermented products.
- Describe the meaning of food quality and the importance of standards and practices to meet the requirements of importing countries.
- Describe the principles and applications of microbiology relating to fermentation.
- Describe the importance of product development and marketing as it relates to fermented products.
Skills
- Analyse the engineering principles involved in fermentation.
- Analyse the relationships between raw materials and fermented products.
- Analyse the chemical components of fermented foods and beverages.
- Apply the scientific method and correctly interpret the results of scientific studies.
- Apply science methods in a real world context through exposure to industry and sectors that utilise this science.
- Employ the scientific method to solve problems both independently and as part of a team.
- Competently apply statistics and biometrics, in the design of experiments and data analysis.
- Collect, process and interpret data in a variety of contexts.
- Communicate information effectively in written and oral form to lay and expert audiences.
- Relate effectively to people from a wide range of backgrounds and communities.
- Use self-directed learning.
- Function effectively as part of an interdisciplinary team.
Values
- Appreciate the key principles and practices underpinning sustainable development.
- Evaluate the ethical implications of scientific research.
Programme Structure
Year 1
Semester 1
Semester 2
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Semester 2
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{{ 'FOOD 101' | except-last-word }} {{ 'FOOD 101' | last-word }}
Food Quality and Consumer Acceptance
15 credits
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Elective
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Elective
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Elective
Year 2
Semester 1
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Semester 1
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{{ 'FERM 201' | except-last-word }} {{ 'FERM 201' | last-word }}
Principles of Malting and Brewing
15 credits
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{{ 'FERM 202' | except-last-word }} {{ 'FERM 202' | last-word }}
Principles and Application of Microbial Fermentation
15 credits
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{{ 'BICH 207' | except-last-word }} {{ 'BICH 207' | last-word }}
Biochemistry II
15 credits
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Elective
Year 3
Semester 1
Semester 2
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Semester 2
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{{ 'FERM 303' | except-last-word }} {{ 'FERM 303' | last-word }}
Brewing and Fermentation Implementation
15 credits
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Elective
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Elective
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Elective
- Compulsory courses
- Elective courses
Programme contacts
Bachelor of Science (Brewing and Fermentation)
Bachelor of Science (Brewing and Fermentation)
Need more info?
Email us on grow@lincoln.ac.nz
Or call us on 0800 10 60 10
If you're overseas, please call +64 3 423 0000
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