Food Fermentation Course
This course equips you with essential knowledge for safe, repeatable food fermentation of beer and vegetables. Dive into microbial ecology, hygiene practices, precise pH and temperature management, in-process testing, and regulatory compliance to eliminate spoilage risks and build scalable, dependable fermentation systems that meet food safety standards.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on, science-backed skills to manage safe and reliable food fermentation processes. Master microbial ecology, raw material checks, and key controls like pH, temperature, salt, and time for kettle-souring beer and making sauerkraut. Excel in hygiene, sanitation, testing, record-keeping, and risk management to avoid defects, ensure consumer safety, and optimise your operations confidently.
Elevify advantages
Develop skills
- Master fermentation hygiene: implement professional sanitation to stop cross-contamination.
- Plan microbial controls: create safe, consistent workflows for beer and sauerkraut production.
- Develop testing expertise: monitor pH, temperature, and sensory qualities to protect each batch.
- Perform 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 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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