Brewing and Fermentation Biochemistry
Hospo, Food & Tourism
A course by
Lincoln University
Become familiar with the technology used to produce high quality fermented and brewed products such as beer, and gain an understanding of the chemical and biochemical processes involved.
In-person study
Face-to-face learning in a physical classroom setting
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Explain influence of raw materials and technology
Describe and explain the influence of the raw material composition and technology on the brewed or fermented product.
Evaluate raw materials for brewing
Evaluate the relative benefits of different raw materials to effectively produce beer or another fermented product.
Describe stability and attributes of products
Describe how the biochemical and physical stability of beer and other fermented products affect their shelf-life, smell, look and taste, and processing.
What You're Signing Up For
This course introduces students to the technology and biochemistry behind the production of high quality fermented and brewed products, including beer. It covers the influence of raw materials on fermentation, chemical and biochemical processes, and the relationship between process technology and the final product's characteristics. Students will analyze products using laboratory techniques and develop skills in scientific reporting.
Course Content
- Technology of fermentation and brewing
- Chemical and biochemical processes involved in brewing
- Relationship between raw material composition and final product
- Evaluation of different raw materials for fermentation
- Stability (biochemical and physical) of fermented products
- Quality analysis of beer and fermented products
- International laboratory analysis techniques
- Scientific report writing
What you need to know first
A minimum of 45 credit points from Biochemistry II (BICH-207).
A minimum of 15 credit points from Principles of Malting and Brewing (FERM-201).
A minimum of 15 credit points from Principles and Application of Microbial Fermentation (FERM-202).
What sort of industry will this job lead to
Food and Beverage
Brewing
Fermentation
Future employment opportunities might be
Brewing technologist
Fermentation technologist
Quality control analyst in brewing or fermentation industries
R&D roles in beverage industry
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Our AI-powered Explorer is almost ready. Soon, you’ll be able to build a dynamic profile of your skills, goals, and strengths, and get a curated selection of courses just for you.
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