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.
Programme identification
- 1.1Programme name
- Master in Fermented Beverage Science & Production
- 1.2Type of qualification
- Master
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Fungal Fermentation & Food Science. 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)
- 10 months (40 weeks) · 432 hours in total · 12 modules of 36 hours · 40 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: 1 February 2027 to 19 November 2027. Enrolment closes on 25 January 2027. Following intake: 4 October 2027. How intakes work →
Overview
2.1Programme description
This master provides advanced training in the yeast science, process technology and quality management behind beer, wine, sake, cider and the new generation of fermented drinks. Over twelve modules, you will study yeast genetics, physiology and metabolism, the raw materials of malt, grapes, rice, fruit and honey, brewing process technology, winemaking and cellar operations, sake, koji beverages and Asian rice wines, and cider, mead and fruit fermentations.
The programme then examines the fastest-moving areas of the sector: non-Saccharomyces, mixed and wild fermentations, low- and no-alcohol technology, and kombucha and functional fermented drinks, before addressing beverage microbiology, stability, spoilage, sensory analysis and quality management. It suits brewers, winemakers and beverage professionals who already hold a course or diploma or have solid industry experience and want to move into senior production, quality or development roles. Each module is taught by a tutor selected for experience in breweries, wineries or beverage research. Your capstone project is the development of a new or improved fermented beverage, from concept and process design to sensory evaluation and quality plan.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in fermentation, useful in areas such as brewing, winemaking, craft and functional beverages, beverage research and consulting.
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:
Advanced training in the yeast science, process technology and quality management of beer, wine, sake, cider and new fermented drinks.
3.2Specific objectives
- Build the foundations: Yeast genetics, physiology and metabolism; Raw materials: malt, grapes, rice, fruit and honey; Brewing process technology; Winemaking and cellar operations.
- Put them into 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.
- Apply everything to a real case: Kombucha and functional fermented drinks; Beverage microbiology, stability and spoilage; Sensory analysis and quality management; Capstone beverage development project.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Apply yeast genetics and physiology to beverage fermentation decisions.
- Control brewing, winemaking, sake and cider processes at a professional level.
- Design low- and no-alcohol and mixed-culture fermentations.
- Ensure microbial and physical stability of finished beverages.
- Lead sensory analysis and quality management programmes.
Student profile
4.1Who it is for (entry profile)
Brewers, winemakers and beverage professionals.
4.2Entry requirements
A prior course or diploma in fermented beverages, or equivalent professional experience in brewing, winemaking or beverage production, is expected.
4.3Career paths (exit profile)
- Head brewer or brewing manager
- Winemaker or technical director in a winery
- Beverage product development manager
- Quality manager in a beverage company
- Technical consultant for the drinks industry
- Fermentation scientist in beverage research
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 genetics, physiology and metabolism | Foundations | 3 | 36 |
| 02 | Raw materials: malt, grapes, rice, fruit and honey | Foundations | 3 | 36 |
| 03 | Brewing process technology | Foundations | 3 | 36 |
| 04 | Winemaking and cellar operations | Foundations | 3 | 36 |
| 05 | Sake, koji beverages and Asian rice wines | Practice | 3 | 36 |
| 06 | Cider, mead and fruit fermentations | Practice | 3 | 36 |
| 07 | Non-Saccharomyces, mixed and wild fermentations | Practice | 3 | 36 |
| 08 | Low- and no-alcohol beverage technology | Practice | 3 | 36 |
| 09 | Kombucha and functional fermented drinks | Application & project | 3 | 36 |
| 10 | Beverage microbiology, stability and spoilage | Application & project | 3 | 36 |
| 11 | Sensory analysis and quality management | Application & project | 3 | 36 |
| 12 | Capstone beverage development project | Application & project | 3 | 36 |
| Total | 432 |
12 modules × 36 hours = 432 hours: 80 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.
- Yeast genetics and strain diversity
- Physiology under stress
- Metabolism and flavour formation
- Malt and adjuncts
- Grapes and must composition
- Rice, fruit and honey
- Mashing and wort production
- Fermentation and maturation
- Filtration and packaging
- Vinification of white, red and rosé wines
- Cellar operations and ageing
- Sparkling wine methods
- Sake production in depth
- Makgeolli and huangjiu
- Koji-based beverage innovation
- Cider and perry technology
- Mead production
- Fruit wines and hybrid drinks
- Non-conventional yeasts in practice
- Mixed-culture and sour fermentations
- Spontaneous fermentation management
- Dealcoholisation methods
- Limited fermentation approaches
- Flavour and body in low-alcohol drinks
- Kombucha production at scale
- Kefir, kvass and other drinks
- Functional claims and regulation
- Beverage spoilage organisms
- Colloidal and microbial stability
- Preservation and packaging
- Sensory panels for beverages
- Analytical quality control
- Quality management systems
- Concept and market brief
- Process development and trials
- Evaluation and final presentation
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
Develop a new or improved fermented beverage from concept and process design to sensory evaluation and quality plan.
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 11 hours a week for 40 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 and practical and analytical exercises in each module. The tutor reviews the capstone project with detailed feedback.
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 Fermentation 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
Master Certificate
On completing the programme and its project, Fungaris issues a Master 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).
- A short CV or a description of your experience in the field.
10.3Deadlines
Enrolment for the intake starting on 1 February 2027 is open until 25 January 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: £2,520
- Full payment before the start: £2,016 (20% reduction).
- 40% reservation (£1,008) and 10 monthly instalments of £151.
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 Master in Fermented Beverage Science & Production?
A prior course or diploma in fermented beverages, or equivalent professional experience in brewing, winemaking or beverage production, is expected.
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.
How am I assessed?
Progress is assessed through participation in live sessions and practical and analytical exercises in each module. The tutor reviews the capstone project with detailed feedback.
What is the final project?
Develop a new or improved fermented beverage from concept and process design to sensory evaluation and quality plan.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Master 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.
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.
FermentationHow to Make Tempeh at Home: Rhizopus, Incubation, SafetyTempeh is one of the easiest mould ferments to master at home. Here is how Rhizopus works, how to incubate it and how to tell good tempeh from bad.Read the article 
FermentationKoji Fermentation Guide: Miso, Shoyu, Amazake and GarumKoji is the mould behind miso, soy sauce and sake. Learn how it works, how to grow it safely at home and how chefs use it today.Read the article Keep branching.
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).