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