Introduction to Food Fermentation Training

Course details

Self-Paced eLearning

99.00 1-2 hours

Dr. Margaret Hardin

Dr. Gene Bartholomew

This course provides introductory information related to the fermentation of food. The topics covered include the historical context, scientific principles, major types of food fermentation processes and associated microorganisms, categorization of fermented foods, as well as troubleshooting methods and effective solutions. Equip your personnel with the essential knowledge required to formulate a strategic approach to food fermentation.

Benefits and Learning Objectives

In this course, you will explore fermentation and its beneficial impact on microorganisms, encompassing yeasts and molds. We will then dive into the scientific intricacies underpinning fermentation processes, resulting in a deeper understanding of the diverse techniques employed to produce a range of beloved foods and beverages.

Agenda

Discover how common foods evolve into delicious and unique variations through fermentation.
Learn why grasping the science behind fermentation is crucial for both food processors and consumers in managing the process.
Identify the different types of fermentation processes.
Explore key factors in effectively managing and troubleshooting fermentation processes.

Who Should Take This Course?

Food Processors
Quality Assurance Managers
Plant Engineers
Production Managers
Product R&D
Plant management
Consumers

Registration and Payment

To register for this course, please visit our training portal.

Meet the Instructors

Dr. Margaret Hardin

Dr. Margaret Hardin joined IEH as the Vice President of Technical Services for IEH in 2010. Dr. Hardin’s expertise is in food safety, food shelf-life, sanitation, sanitary design, food microbiology, process control, process validation, environmental testing, and HACCP. Dr. Hardin earned her Ph.D. in Food Microbiology from Texas A&M, her M.S. in Meat Science & Food Microbiology from the University of Georgia, her B.S. in Agricultural Education from North Carolina State University, and her B.S. in Animal Science- Meats from the University of Florida. Before joining IEH, Margaret was an Associate Professor in Food Microbiology at Texas A&M University, where she taught courses in Food Microbiology and HACCP, and developed and taught a class in Applied Microbiology, Sanitation and Sanitary Design. Prior to her career in academia she was employed for over 13 years in various positions in the meat industry, including Director of Food Safety with Sara Lee Foods, Director of Food Safety with Smithfield, and Director of Food Safety and Quality Assurance with Boar’s Head. She also worked as Director of Pork Safety with the National Pork Producers Council and as a research scientist and HACCP instructor with the National Food Processors Association.

Dr. Gene Bartholomew

Dr. Gene Bartholomew joined IEH as Vice President of Technical Services in 2019. He earned an M.S. and Ph.D. in microbiology from Cornell University and a B.S. in biology from Bucknell University. Dr. Bartholomew began his professional career at International Paper in 1983 as a research scientist. During his 15 years there, he commercialized and validated an aseptic packaging system, managed a beverage pilot plant and its laboratory, started taste panel testing for the company, and advanced to manage several products, and development groups. Dr. Bartholomew then joined Smithfield Foods Packaged Meats. He started in the John Morrell Group as the corporate director of food safety for 7 meat processing and slaughter facilities and 1 spice plant. He later took on the role of Senior Director of Corporate Food Safety, during which he was responsible for 14 meat processing plants and several FDA-regulated plants. Throughout his 20-year career at Smithfield, he led HACCP plan design and validation, thermal processing, regulatory compliance, sanitation, allergen control, and environmental pathogen monitoring. He also managed a corporate microbiology laboratory and its accreditation, has certifications in HACCP training, BRC, and SQF schemes, and is a Preventive Controls Qualified Individual. Dr. Bartholomew was a founding member of the North American Meat Institute Listeria Control Workshop and has taught numerous courses to members of the food industry.

Introduction to Food Fermentation Training

Course details

Self-Paced eLearning

99.00

1-2 hours

Dr. Margaret Hardin

Dr. Gene Bartholomew

Benefits and Learning Objectives

Agenda

Who Should Take This Course?

Registration and Payment

Meet the Instructors

Dr. Margaret Hardin

Dr. Gene Bartholomew

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