Master of Fermentation Production Technologies and Winemaking

Գլխավոր - Master of Fermentation Production Technologies and Winemaking

Master of Fermentation Production Technologies and Winemaking

The Master of Fermentation Production Technologies and Winemaking is a professional graduate program designed to provide advanced knowledge and practical expertise in fermentation technologies, wine production, and modern beverage processing systems. The program integrates scientific foundations with applied industrial practices, preparing specialists capable of managing and innovating in the wine and fermentation industries.
The curriculum combines microbiology, biochemistry, process engineering, quality control, and production management, equipping students with the competencies required to ensure high-quality, safe, and competitive fermentation products in both local and international markets.

Why choose this Master’s program?

  • Gain in-depth knowledge of fermentation processes, industrial microbiology, and biochemical technologies.
  • Develop practical skills in winemaking, beverage production, and quality assurance systems.
  • Learn modern production management, safety standards, and regulatory requirements in the agro-processing sector.
  • Acquire hands-on experience through laboratory work and industry-based training.
  • Become a competitive professional ready to contribute to the development of the wine and fermentation industries.

Program duration: 1 year.
Teaching language: English (adjust if needed).
Format: In-person.
Tuition fee: 1,220,000 AMD per year.
Internship: 6-week professional internship, providing hands-on industrial experience and potential employment opportunities in wineries and fermentation enterprises.
Certification: Earn a state-recognized diploma from the Armenian National Agrarian University (ANAU).
ANAU is accredited by the National Center for Professional Education Quality Assurance (ANQA).

Program courses include:

Semester 1 (30 ECTS)

  • Industrial Microbiology – 5 ECTS
  • Biochemistry of Fermentation – 5 ECTS
  • Wine Technology and Production I – 6 ECTS
  • Fermentation Process Engineering – 5 ECTS
  • Quality Control and Food Safety Systems – 4 ECTS
  • Research Methodology & Academic Writing – 5 ECTS

Semester 2 (30 ECTS)

  • Wine Technology and Production II – 5 ECTS
  • Alcoholic and Non-Alcoholic Beverage Technologies – 4 ECTS
  • Equipment and Automation in Fermentation Industries – 4 ECTS
  • Innovation and Management in Wine Enterprises – 4 ECTS
  • Professional Internship (6 weeks) – 8 ECTS
  • Master’s Thesis; Defense – 5 ECTS