Food Fermentation Course
Gain expertise in safe, reliable food fermentation for beer and vegetables. Explore microbial ecology, hygiene protocols, pH and temperature management, testing procedures, and regulatory compliance to avoid spoilage and build scalable fermentation systems that protect consumers and ensure consistency.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course equips you with practical, science-backed skills for conducting safe and consistent fermentations. Delve into microbial ecology, raw material management, and optimal pH, temperature, salt, and time parameters for processes like kettle-souring and sauerkraut production. Excel in hygiene, sanitation, testing, record-keeping, and risk assessment to eliminate defects, safeguard consumers, and optimise your workflow with assurance.
Elevify advantages
Develop skills
- Master fermentation hygiene: implement professional sanitation to avoid cross-contamination.
- Plan microbial control: create safe, repeatable processes for beer and sauerkraut.
- Develop in-process testing: monitor pH, temperature, and sensory indicators for batch safety.
- Perform raw material quality checks: evaluate grains, cultures, salt, and vegetables for safe fermentation.
- Ensure food safety and risk management: comply with pH, salt, and labelling standards for stable products.
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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