Lincoln University

What you'll study

The major builds a strong scientific foundation in the first year, then moves into applied brewing and fermentation topics in later years. Typical study areas include:

• Foundations: general chemistry, introductory microbiology, biochemistry and statistics to provide the essential laboratory and analytical skills.
• Brewing science: raw materials (malt, hops, water), wort production, mashing and lautering, hopping and wort chemistry.
• Fermentation technology: yeast physiology and management, fermentation kinetics, temperature control and fermentation optimisation.
• Brewing microbiology and food safety: microbial spoilage, sanitation, contamination control and quality assurance systems (HACCP/GMP).
• Process and analytical techniques: pilot-scale brewing, process control, analytical methods for alcohol, bitterness, colour and volatile compounds, and sensory evaluation.
• Product development and commercialisation: recipe formulation, stability testing, packaging and regulatory considerations for alcoholic and non-alcoholic fermented products.
• Research project or industry placement: a final-year capstone involving an independent research project or an extended industry placement working with breweries, contract manufacturers or research facilities.
• Electives: options commonly include food science, viticulture, business/management and environmental science to broaden career options.

Entry requirements

Entry is through Lincoln University's standard undergraduate admission pathway. Applicants are generally expected to hold a recognised secondary school qualification that meets the university entrance requirements and to have strong achievement in science subjects.

• Recommended prerequisite subjects: chemistry and/or biology at senior secondary level; mathematics is highly recommended.
• Academic transcripts demonstrating readiness for tertiary-level science study.
• International applicants must present an equivalent secondary qualification and evidence of English language proficiency through a recognised test or an approved alternative.
• Where relevant, applicants with prior tertiary study or vocational qualifications in brewing, food technology or allied subjects may be considered for admission or credit transfer.

Career prospects

Graduates with a major in Brewing and Fermentation pursue roles across the beverage and broader fermentation sectors. Typical career directions include:

• Brewer, cellar operator or production technologist in craft and industrial breweries
• Quality assurance/quality control analyst and laboratory technician roles
• Fermentation scientist, process development or R&D roles in beverage, food and biotechnology companies
• Packaging and shelf‑life specialist, sensory scientist or product developer
• Technical sales, supply chain roles for malting, hops and ingredient suppliers
• Regulatory, consultancy or technical management positions within the beverage, distilling and functional fermentation industries
• Further study at honours and postgraduate level for careers in research and higher-level technical leadership

Why study at Lincoln University

Lincoln University is a specialist land‑based institution with strong links to the New Zealand agri‑food and beverage sectors. The university emphasises hands-on learning supported by laboratory work and pilot‑scale processing, giving students practical experience relevant to commercial brewing and fermentation operations.

Students benefit from small cohort teaching, close industry engagement including field visits and internship opportunities, and an academic programme that integrates science fundamentals with applied production and quality competencies. The combination of campus laboratories, industry contacts and a research-informed curriculum prepares graduates to step directly into technical and management roles in the fermentation and beverage industries.