Brewing and Fermentation Lincoln University Canterbury

Overview

The Brewing and Fermentation programme at Lincoln University Canterbury offers students a unique opportunity to master the scientific and practical aspects of the brewing industry. This degree focuses on the biological and chemical processes essential for creating high-quality fermented products in a professional environment.

Students engage with a curriculum designed to bridge the gap between traditional craftsmanship and modern industrial technology. By studying at a specialist land-based institution, learners benefit from a focused academic atmosphere that prioritises applied sciences and sustainable production methods.

Why Brewing and Fermentation at Lincoln University Canterbury?

Lincoln University Canterbury is renowned for its strong links to the primary production and food science sectors, providing an ideal backdrop for fermentation studies. The institution offers access to specialised facilities where students can apply theoretical knowledge to real-world brewing scenarios.

The university's location in a key agricultural hub ensures that the curriculum remains relevant to current industry standards and innovations. This practical focus helps students develop the technical proficiency required to manage complex fermentation cycles and maintain rigorous quality control standards.

Tuition Fee Breakdown

• International fee: NZD 37000 per year
• National fee: NZD 8536 per year

Visit the Fees and Funding section for a breakdown in your local currency.

Syllabus

The curriculum covers the essential scientific disciplines required for a career in the beverage industry. Modules may include:

• Brewing Science
• Fermentation Microbiology
• Biochemistry
• Plant Science
• Food Chemistry
• Sustainability in Production
• Quality Assurance
• Engineering for Brewing

Careers with Brewing and Fermentation

Graduates are well-prepared for diverse roles within the international beverage and food sectors. Many find success as head brewers, production managers, or quality control technicians within craft breweries and large-scale commercial operations.

Beyond traditional brewing, the skills acquired are highly transferable to industries involving industrial fermentation, biotechnology, and food product development. Graduates often pursue careers in research and development, sensory analysis, or technical consultancy for global fermentation organisations.