Food Fermentation Course
This course equips you with essential skills for safe, consistent fermentation of beer and vegetables. Delve into microbial ecology, hygiene practices, precise pH and temperature management, in-process testing, and regulatory compliance to prevent spoilage, ensure product stability, and scale up reliable fermentation operations effectively.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on, science-backed skills for safe and reliable food fermentation. Master microbial ecology, raw material checks, and key pH, temperature, salt, and time controls for kettle-souring beer and making sauerkraut. Excel in hygiene, sanitation, testing, record-keeping, and risk management to avoid defects, ensure consumer safety, and optimize your processes confidently.
Elevify advantages
Develop skills
- Fermentation hygiene expertise: implement professional sanitation to avoid cross-contamination.
- Microbial management strategies: create safe, repeatable processes for beer and sauerkraut.
- Batch monitoring proficiency: perform pH, temperature, and sensory evaluations for quality control.
- Raw ingredient quality assessment: evaluate grains, cultures, salt, and vegetables for safe fermentation.
- Food safety and compliance: adhere to pH, salt, and labeling standards for stable products.
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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