Practical exercises in food fermentation

• Apply theory in order to design a fermentation process
• Grow a starter culture innoculum
• Select and operate appropriate fermentation equipment
• Conduct a fermentation to produce a food product
• Analyse a fermented food for key quality parameters
• Analyse a fermented food for key safety parameters
• Conduct a simple risk analysis regarding the safety of fermented foods
• Use Artificial Intelligence (AI) to assess critical control points in the food fermentation process
• Document the results of a food fermentation process on a poster

This is a practical lab course in which the student will work in a group to conduct fermentation and analysis experiments related to food production and then document these in a report. The student will also be introduced to the basic theory behind fermentation as used in food production, including the microorganisms used and the basic concepts related to food safety for fermented foods.

Completed one year of an education in the area of microbiology, biotechnology, food technology or similar.

Lab exercises, lectures, workshops, tutorials, group work

Minimum: 12, Maximum: 25.

Please be aware that this course has a minimum requirement for the number of participants needed, in order for it to be held. If these requirements are not met, then the course will not be held. Furthermore, there is a limited number of seats available. If there are too many applicants, a pool will be created for the remainder of the qualified applicants, and they will be selected at random. You will be informed 8 days before the start of the course, whether you have been allocated a spot.