Food Fermentation Course
This course equips you with essential knowledge for safe, repeatable fermentation of beer and vegetables. Delve into microbial ecology, strict hygiene standards, precise pH and temperature management, rigorous testing methods, and compliance with food safety regulations. Prevent spoilage issues, build dependable processes, and scale up production confidently for consistent, high-quality results every time.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on, science-driven skills for safe and reliable food fermentation. Explore microbial dynamics, ingredient quality checks, and key controls like pH, temperature, salt levels, and timing for processes such as kettle-souring beer and making sauerkraut. Excel in hygiene practices, sanitation protocols, lab testing, documentation, and hazard mitigation to avoid flaws, ensure consumer safety, and optimise your operations effectively.
Elevify advantages
Develop skills
- Master fermentation hygiene: implement professional sanitation to eliminate cross-contamination risks.
- Plan microbial controls: create reliable workflows for beer and sauerkraut production.
- Develop in-process testing: monitor pH, temperature, and sensory indicators for batch protection.
- Conduct raw material quality checks: evaluate grains, cultures, salt, and vegetables for safe fermentation.
- Ensure food safety compliance: adhere to pH, salt, and labelling standards for 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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