Course overview
This course explores fermentation, covering its historical roots, core concepts, contemporary uses, and future directions. Delve into fermentation's biochemical processes, examining the functions of essential microorganisms such as yeast, bacteria, and molds. The course also covers practical skills in crafting fermentation substrates and managing fermentation equipment. Enrol to gain a better understanding of the fermentation techniques.
Course description
Fermentation, an ancient practice intertwined with human civilization, has transcended its origins as a simple means of food preservation to become a sophisticated biotechnological field with wide-ranging applications across industries. At its core, fermentation harnesses the transformative abilities of microorganisms like yeast, which convert organic substrates into a diverse array of products. This course aims to empower aspiring fermentation technicians with the foundational skills and knowledge needed to thrive in this dynamic arena. It begins with an examination of fermentation's significance, paving the way for a deeper exploration of the pivotal microorganisms driving these processes.
Throughout the course, you will delve into the intricate biochemistry that underlies fermentation, unravelling the complex metabolic pathways and biochemical reactions dictating microbial fermentation and product generation. The course topics cover various fermentation vessels, elucidating the principles governing both batch and continuous fermentation methods. Emerging trends in fermentation, such as solid-state fermentation (SSF) and continuous fermentation, are also discussed, alongside the importance of vigilant process monitoring. You will also delve into techniques for measuring microbial growth and implementing feedback control systems are emphasized to optimize and automate fermentation processes, ensuring consistency and efficiency.
This course is best suited for professional in the food and beverage sector. By the end of the course learners will possess a robust theoretical foundation and practical expertise crucial for navigating the dynamic and ever-evolving realm of fermentation. They will be equipped to tackle the challenges and opportunities presented by this field, prepared to contribute to its ongoing innovation and advancement.
Entry requirements
Get in touch with the course provider, or visit their website, for details.
Learning outcome
- Define fermentation and state its concepts, benefits, and byproducts
- State the potential applications of fermentation concepts in information communication technology education
- Outline the educational relevance of microorganisms in fermentation
- Discuss the benefits of understanding microorganisms in fermentation
- Define batch fermentation and state its concept and significance
- Explain the need for understanding the formulation of fermentation media
- Outline the essential components of a basal fermentation medium
- Explain the significance of understanding microbial nutritional needs in fermentation
- State the advantages and applications of solid-state fermentation and continuous fermentation
- Identify the various techniques for measuring microbial growth
- Recognize the key parameters for monitoring product formation
- Recall the components of feedback control systems
Knowledge and skills you will learn
Course options
Course Type: Online
Details
Venue details
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