Executive Development Programme in Fermented Food Science & Technology
-- ViewingNowThe Executive Development Programme in Fermented Food Science & Technology is a certificate course designed to empower professionals with the latest advancements in fermented food science and technology. This program addresses the growing industry demand for skilled experts who can develop and improve fermented food products, ensuring safety and quality standards.
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GBP £ 140
GBP £ 202
Save 44% with our special offer
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โข Fermented Food Science Fundamentals: Understanding the basics of fermentation, fermented food classifications, and the science behind fermented food production.
โข Microbiology in Fermented Foods: Exploring the role of microorganisms in fermentation, their taxonomy, and the impact on food quality and safety.
โข Fermentation Processes and Technologies: Examining various fermentation methods, equipment, and technologies used in the production of fermented foods.
โข Production of Key Fermented Foods: Delving into the specifics of producing popular fermented foods, such as yogurt, cheese, bread, beer, wine, sauerkraut, and kimchi.
โข Quality Assurance and Control: Learning about regulatory requirements, HACCP implementation, and quality assurance strategies in fermented food production.
โข Sensory Evaluation of Fermented Foods: Understanding sensory analysis methods, their importance in fermented food evaluation, and how to conduct sensory testing.
โข Innovations in Fermented Foods: Exploring new trends, ingredients, and technologies in the fermented food industry, and their potential impact on the market.
โข Safety and Risk Management: Investigating potential hazards, risk assessment, and mitigation strategies in fermented food production.
โข Business Strategy and Entrepreneurship: Developing a strong business plan, understanding market trends, and learning how to launch a successful fermented food product.
โข Sustainability in Fermented Food Production: Examining sustainable practices, waste management, and energy efficiency in fermented food production.
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