Food Fermentation Course
This course equips you with essential skills for safe and reliable food fermentation, focusing on beer and sauerkraut. You'll explore microbial ecology, strict hygiene practices, precise pH and temperature management, thorough testing methods, and regulatory compliance to avoid spoilage, ensure consumer safety, and create scalable processes that deliver consistent results every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on, science-backed skills to conduct safe, repeatable fermentations. Delve into microbial ecology, raw material quality control, and optimal pH, temperature, salt, and time parameters for kettle-souring and sauerkraut production. Excel in hygiene, sanitation, testing protocols, record-keeping, and risk mitigation to eliminate defects, safeguard consumers, and optimise your workflow with total assurance.
Elevify advantages
Develop skills
- Master fermentation hygiene to prevent cross-contamination.
- Plan microbial controls for safe, repeatable beer and sauerkraut.
- Perform in-process testing with pH, temperature, and sensory checks.
- Conduct quality checks on raw materials for safe fermentation.
- Apply food safety rules for pH, salt, and product stability.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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