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

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

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.