Microbiology of Fermented Plant Products – Online Course

This course takes you deep into the world of microbiology as it applies to fermented plant-based products. You will learn about the different types of fermentation, the microorganisms and starter cultures involved, and the principles of fermentation engineering. You will also explore how to control the functional properties of foods and the specific characteristics of solid-state fermentation.

Duration:

2 x 4 hours

Location(s):

DISTANCIEL

Intended audience:

Production and R&D departments, laboratory technicians, quality assistants and managers

Prerequisite:

Have notions of microbiology from an initial scientific training or professional experience in a laboratory

Rate:

1250€ EXCL. TAX

CTCPA PEDAGOGY

    LEARNING OBJECTIVES

  • Understand the different fermentation pathways and the microorganisms involved in obtaining fermented foods

    TEACHING METHODS

  • Active and participative pedagogy.
  • Exchange of experiences and discussions.
  • Presentations, slideshows, exercises.
  • Evaluation of the course by the trainees.
  • Evaluation of the trainees' knowledge by questionnaire or case study
  • Provision of documentation and training materials.
  • Issuance of a training certificate
Program

    Content of the training

  • Fermentation and ferments
  • Fermentation engineering
  • Control and improvement of the functional properties of foods
  • Fermentation in solid media

The CTCPA offers training in the microbiology of fermented plant products from the comfort of your own home!

With this training course, learn to master the functional properties of foods and discover fermentative engineering.

Discover our other training courses: Agri-food training courses, a complete training catalog, CTCPA

CERTIFICATION EXAM

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