Food Fermentation Course
This course equips you with essential knowledge for safe, repeatable food fermentation of beer and vegetables. Delve into microbial ecology, stringent hygiene practices, precise pH and temperature management, rigorous testing methods, and regulatory compliance strategies. Prevent spoilage effectively and build scalable, dependable fermentation systems that meet industry standards and protect public health.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Gain hands-on, science-backed skills for safe and reliable food fermentation. Explore microbial ecology, raw material quality checks, and key parameters like pH, temperature, salt, and time for processes such as kettle-souring and sauerkraut production. Develop expertise in hygiene, sanitation, testing protocols, record-keeping, and risk assessment to avoid defects, ensure consumer safety, and optimise your workflows with total confidence.
Elevify advantages
Develop skills
- Master fermentation hygiene: implement professional sanitation techniques to eliminate cross-contamination risks.
- Plan microbial controls: create dependable workflows for beer and sauerkraut that ensure safety and consistency.
- Develop in-process testing: monitor pH, temperature, and sensory indicators to safeguard each batch.
- Conduct raw material quality assurance: evaluate grains, cultures, salt, and vegetables for optimal fermentation security.
- Ensure food safety and risk management: comply with pH, salt, and labelling standards for durable 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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