Master in Fermented Beverage Science

01

Program identification

1.1Program 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 program 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 program, not an official university degree).
1.6Language: English
1.7Start and end dates / intake: Next intake: February 1, 2027 to November 19, 2027. Enrollment closes on January 25, 2027. Following intake: October 4, 2027. How intakes work →

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02

Overview

2.1Program 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 program 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 instructor 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 program gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgment and safety.

03

Objectives and competences

3.1General objective

To finish the program able to apply its content professionally and with judgment. 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 instructor.

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 programs.

04

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

Sectors

brewingwinemakingcraft and functional beveragesbeverage research and consulting

Outcomes depend on your experience and on your local market.

05

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.

5.3Company placement

This program 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.

06

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 instructor 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.

07

Assessment

7.1Assessment system and weighting

Progress is assessed through participation in live sessions and practical and analytical exercises in each module. The instructor reviews the capstone project with detailed feedback.

40%Participation and module exercises

60%Final project

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 instructor.

08

Teaching team

8.1Academic direction

At Fungaris, the Fermentation school coordinates the content and quality of this program. The academic director of each intake is named in the intake guide.

8.2Faculty

Taught by professionals who work in the field. The instructor for each intake is confirmed before the start.

Meet our faculty →

09

Certificate

9.1Certificate awarded

Master Certificate

On completing the program and its project, Fungaris issues a Master Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognizes them depends on that organization 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 →

10

Admission and enrollment

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 résumé or a description of your experience in the field.

10.3Deadlines

Enrollment for the intake starting on February 1, 2027 is open until January 25, 2027, or until the group is full (maximum 20 students).

10.4Fee and payment options

Fee: $3,350

Full payment before the start: $2,680 (20% reduction).
40% reservation ($1,340) and 10 monthly installments of $201.

Fees and financing →

10.5Grants, discounts and funding

Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organization. Discounts cannot be combined with each other or with the full-payment reduction.

Your employer can pay for the program 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 canceling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrollment confirmation. Nothing there limits your rights under the consumer law that applies to you.

Cancellation and refunds →

11

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 instructor 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 program and its project, Fungaris issues a Master Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognizes them depends on that organization and on local rules in each country.

11.2Alumni testimonials

We only publish verified testimonials from real students. This program does not have any published yet; they will appear here once its first intakes finish.