Food Fermentation Course
Gain expertise in safe, reliable food fermentation for beer and vegetables. Master microbial ecology, hygiene practices, precise pH and temperature controls, essential testing methods, and regulatory risk management to avoid spoilage, ensure consumer safety, and create scalable fermentation processes that deliver consistent results every time.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with practical, science-backed skills for safe and consistent food fermentation. Delve into microbial ecology, raw material quality control, and key parameters like pH, temperature, salt, and time for processes such as kettle-souring and sauerkraut production. Excel in hygiene, sanitation, testing protocols, record-keeping, and risk management to eliminate defects, safeguard consumers, and optimise your operations with total confidence.
Elevify advantages
Develop skills
- Master fermentation hygiene with professional sanitation to stop cross-contamination.
- Plan microbial controls for safe, repeatable beer and sauerkraut processes.
- Develop in-process testing using pH, temperature, and sensory checks for batch safety.
- Perform quality checks on grains, cultures, salt, and produce for safe fermentation.
- Apply food safety and risk controls meeting pH, salt, and labelling standards.
Suggested summary
Before starting, you can change the chapters and 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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