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 eliminate spoilage risks and build scalable, dependable fermentation systems that meet food safety standards.

from 4 to 360h flexible workload
certificate valid 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 optimise your processes confidently.
Elevify advantages
Develop skills
- Master fermentation hygiene: implement professional sanitation to stop cross-contamination.
- Plan microbial controls: create safe, repeatable processes for beer and sauerkraut.
- 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 and risk management: comply with 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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