Industrial Yeasts: Brewing, Baking & Bioethanol
Understand Saccharomyces and non-conventional yeasts in brewing, winemaking, baking and fuel ethanol, including propagation and quality control.
Programme identification
- 1.1Programme name
- Industrial Yeasts: Brewing, Baking & Bioethanol
- 1.2Type of qualification
- Course
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Fungal Biotechnology & Biomaterials. A Fungaris programme of its own, not endorsed by a university.
- 1.4Mode of study
- Online, with live sessions in a small group, recordings and a virtual campus.
- 1.5Duration (hours / ECTS credits)
- 3 months (12 weeks) · 72 hours in total · 6 modules of 12 hours · 12 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own programme, not an official university degree).
- 1.6Language
- English
- 1.7Start and end dates / intake
- Next intake: 11 January 2027 to 2 April 2027. Enrolment closes on 4 January 2027. Following intake: 8 March 2027. How intakes work →
Overview
2.1Programme description
This course explores the yeasts behind beer, wine, bread and fuel ethanol. You start with yeast biology and metabolism, then look at how brewing and wine yeasts shape flavour, how baker's yeast is produced at industrial scale and how fuel ethanol plants run high-gravity fermentations. A module on non-conventional yeasts covers species such as Brettanomyces, Torulaspora and Kluyveromyces, and the course closes with propagation, vitality testing and quality control.
Yeast management is one of the most practical levers producers have over product quality, consistency and efficiency, yet it is often learned informally on the job. This course gives brewers, bakers, winemakers and process technicians a structured scientific basis for the decisions they already make. Sessions are live and taught by a tutor selected for professional experience in brewing, baking and fermentation. For the final project, students write a yeast management plan for a real or realistic operation, covering strain choice, propagation, monitoring and quality control.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in biotechnology, useful in areas such as brewing, winemaking, baking, bioethanol.
Mycology is moving fast and good practical training is still scarce. This programme gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgement and safety.
Objectives and competences
3.1General objective
To finish the programme able to apply its content professionally and with judgement. In short:
Understand Saccharomyces and non-conventional yeasts in brewing, winemaking, baking and fuel ethanol, including propagation and quality control.
3.2Specific objectives
- Build the foundations: Yeast Biology and Metabolism; Brewing and Winemaking Yeasts.
- Put them into practice: Baker's Yeast Production; Fuel Ethanol Fermentation.
- Apply everything to a real case: Non-Conventional Yeasts and Their Uses; Propagation, Vitality and Quality Control.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Explain yeast metabolism and how it influences flavour and yield.
- Choose suitable yeast strains for brewing, wine or baking.
- Plan yeast propagation from laboratory to production scale.
- Assess yeast viability and vitality with standard methods.
- Identify contamination risks in yeast-based fermentations.
Student profile
4.1Who it is for (entry profile)
Brewers, bakers, winemakers and process technicians.
4.2Entry requirements
No prior scientific training is required; practical experience in brewing, baking or winemaking is helpful.
4.3Career paths (exit profile)
- Brewer or brewery yeast manager
- Winery cellar or laboratory technician
- Quality control technician in yeast production
- Fermentation operator in a bioethanol plant
- Technical support specialist for a yeast supplier
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Yeast Biology and Metabolism | Foundations | 3 | 12 |
| 02 | Brewing and Winemaking Yeasts | Foundations | 3 | 12 |
| 03 | Baker's Yeast Production | Practice | 3 | 12 |
| 04 | Fuel Ethanol Fermentation | Practice | 3 | 12 |
| 05 | Non-Conventional Yeasts and Their Uses | Application & project | 3 | 12 |
| 06 | Propagation, Vitality and Quality Control | Application & project | 3 | 12 |
| Total | 72 |
6 modules × 12 hours = 72 hours: 24 hours of live sessions, and the rest for campus study, exercises and the final project.
5.2Content by module
Hover or tap a module to follow the path from the first session to the final project. Open a module to see the topics it covers.
- Saccharomyces cell biology
- Sugar uptake and fermentation pathways
- By-products and flavour compounds
- Ale, lager and wine strains
- Fermentation management for flavour
- Repitching and harvesting
- Molasses-based propagation
- Fed-batch production of baker's yeast
- Fresh, dry and instant formats
- Feedstocks for fuel ethanol
- High-gravity fermentation
- Contamination and yield losses
- Brettanomyces and Torulaspora
- Kluyveromyces and other species
- Mixed and sequential fermentations
- Propagation from lab to plant
- Viability and vitality tests
- Microbiological quality control
5.3Company placement
This programme does not include a company placement. Practice is built into every module through exercises, case studies and the final project.
5.4Final project
A yeast management plan for a real or realistic operation, covering strain choice, propagation, monitoring and quality control.
Methodology
6.1How it is taught
- Live online sessions, usually weekly, with a working professional and a small group.
- Recordings of every session, so you can catch up if work or time zones get in the way.
- Exercises and real case studies in every module.
- Tutoring: your tutor answers questions and gives feedback on your exercises and project.
6.2Platform and resources
A Moodle virtual campus with session recordings, readings, exercises and forums for each module. You need a computer, an up-to-date browser and a stable connection; a webcam and microphone are recommended.
Technical requirements →6.3Estimated weekly workload
About 6 hours a week for 12 weeks: one 2-hour live session on a weekday evening, plus study and exercises on the campus at your own pace.
Assessment
7.1Assessment system and weighting
Progress is assessed through participation in live sessions, module exercises and a final project reviewed by the tutor.
7.2Requirements to pass
- Complete every module, by attending the live sessions or watching the recordings.
- Hand in the module exercises.
- Have your final project approved by your tutor.
Teaching team
8.1Academic direction
At Fungaris, the Biotechnology school coordinates the content and quality of this programme. The academic director of each intake is named in the intake guide.
8.2Faculty
Taught by professionals who work in the field. The tutor for each intake is confirmed before the start.
Meet our faculty →Certificate
9.1Certificate awarded
Course Certificate
On completing the programme and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
9.2Issuing body / recognition
Issued by Fungaris (operated by Nexora Generation, S.L.) as a digital certificate. It is a Fungaris certificate of its own: it is not an official university degree and does not award ECTS credits.
About our certificates →Admission and enrolment
10.1Admission process (steps)
- Send your request through the form or write to admissions.
- Admissions reviews your profile and confirms the start date, the session schedule and the fee.
- You secure your place with full payment or a 40% reservation.
- You receive your campus access and welcome guide before the first session.
10.2Documents required
- A valid identity document.
- Contact and billing details (personal or company).
10.3Deadlines
Enrolment for the intake starting on 11 January 2027 is open until 4 January 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: £340
- Full payment before the start: £272 (20% reduction).
- 40% reservation (£136) and 3 monthly instalments of £68.
10.5Grants, discounts and funding
Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organisation. Discounts cannot be combined with each other or with the full-payment reduction.
Your employer can pay for the programme and receive the invoice in the company name. Whether a public or employer training budget can cover the fee depends on your country, so check with them.
10.6Cancellation policy
The conditions for cancelling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrolment confirmation. Nothing there limits your rights under the consumer law that applies to you.
Cancellation and refunds →Additional information
11.1Frequently asked questions
Do I need experience to study Industrial Yeasts: Brewing, Baking & Bioethanol?
No prior scientific training is required; practical experience in brewing, baking or winemaking is helpful.
How is Industrial Yeasts: Brewing, Baking & Bioethanol taught?
Live online, in 6 modules with a working professional, a small group and a final project.
How am I assessed?
Progress is assessed through participation in live sessions, module exercises and a final project reviewed by the tutor.
What is the final project?
A yeast management plan for a real or realistic operation, covering strain choice, propagation, monitoring and quality control.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
What can I study after Industrial Yeasts: Brewing, Baking & Bioethanol?
The natural next step is Diploma in Mycelium Biomaterials.
11.2Alumni testimonials
We only publish verified testimonials from real students. This programme does not have any published yet; they will appear here once its first intakes finish.
11.3Admissions contact
Write to info@fungaris.institute or use the contact form. Admissions answers in your language.
Read before you start.
Keep branching.
From our species guide.
Join the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments. All prices are stated in pounds sterling (GBP).