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MasterEstablished

Master in Fermented Beverage Science & Production

Advanced training in the yeast science, process technology and quality management of beer, wine, sake, cider and new fermented drinks.

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Level
Master
Modules
12
Duration
Full professional programme
Format
Live online
School
Fermentation
What you will study

12 modules, one growing line of knowledge.

Hover or tap a module to follow the path from the first session to the final project.

At a glance

How the programme grows, phase by phase.

PHASE 1
Foundations
  • Yeast genetics, physiology and metabolism
  • Raw materials: malt, grapes, rice, fruit and honey
  • Brewing process technology
  • Winemaking and cellar operations
PHASE 2
Practice
  • Sake, koji beverages and Asian rice wines
  • Cider, mead and fruit fermentations
  • Non-Saccharomyces, mixed and wild fermentations
  • Low- and no-alcohol beverage technology
PHASE 3
Application & project
  • Kombucha and functional fermented drinks
  • Beverage microbiology, stability and spoilage
  • Sensory analysis and quality management
  • Capstone beverage development project
What you will be able to do

Master in Fermented Beverage Science & Production

By the end you will have worked through:

  • Yeast genetics, physiology and metabolism
  • Raw materials: malt, grapes, rice, fruit and honey
  • Brewing process technology
  • Winemaking and cellar operations
  • Sake, koji beverages and Asian rice wines
Your learning path

Where this programme sits in the school.

Before · DiplomaDiploma in Koji & Japanese FermentationYou are here · MasterMaster in Fermented Beverage Science & Production
People also search for

Related searches

master brewing sciencefermented beverages masterwinemaking master onlinebeverage technology programmeyeast science master
FAQ

Questions about this programme

Do I need experience to study Master in Fermented Beverage Science & Production?

A previous course or diploma, or professional experience in the field, is recommended.

How is Master in Fermented Beverage Science & Production taught?

Live online, in 12 modules with a working professional, a small group and a final project.

What certificate do I get?

Fungaris issues a master certificate on completion. Accreditations are assessed according to the training completed and the local regulations of each country.

How it is taught

Live, in a small group, with a real project.

i.A live professorMycologists, biologists, engineers and chefs who work in the field.
ii.A small groupQuestions in every session, and classmates from many countries.
iii.A real projectEach programme closes with applied work, reviewed by your professor.
iv.A certificateIssued by Fungaris on completion of the programme.
Related programmes

Keep branching.

All fermentation programmes
MasterEstablishedMaster in Fungal Fermentation Science & TechnologyA comprehensive professional programme in the science, processes and quality management of fungal fermented foods and ingredients.FermentationMasterEmergingMaster in Mycoprotein & Fungal Alternative Protein InnovationLead the development of fungal protein foods, combining bioprocess engineering, food science, regulation and commercial strategy.FermentationMasterFrontierMaster in Future Foods: Precision Fermentation & Fungal BiomanufacturingPrepare to work at the research frontier where engineered fungi produce proteins, fats and structures for tomorrow's food system.Fermentation
Admissions & Fees

Join the next intake.

Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments.

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