Single-Course English 5 ECTS

Practical exercises in food fermentation

Overall Course Objectives

The objective of this course is that students gain practical competences in how to conduct and analyse fermentation processes related to food production and to document these.

Learning Objectives

  • 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
  • Document the results of a food fermentation process in a written report

Course Content

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.

Recommended prerequisites

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

Teaching Method

Lab exercises, lectures, workshops, tutorials, group work


Limited number of seats

Maximum: 25.

Please be aware that this course has 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.

See course in the course database.





3 weeks




DTU Lyngby Campus

Course code 23212
Course type Bachelor
Semester start Week 32
Semester end Week 34
Days Mon-fri 8:00-17:00

7.500,00 DKK

Please note that this course has participants limitation. Read more