IEH Academy

Introduction to Food Fermentation Training

Course details

Self-Paced eLearning


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.


  • 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. Gene Bartholomew