Introduction to Fermented Foods
Next Course: 22nd October 2024. 9am– 5pm. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork
The fee for this event is €450 per participant. Funding at 40% of the course cost is available through Rural Food Skillnet (Funded cost: €270).
Course Overview
This course aims to provide food producers and those with a general interest in fermented products, with a better knowledge of the principles and practices involved in producing the various fermented foods, such as kombucha and water kefir, as well as an introduction to food safety, the equipment used and processing requirements.
Who is this training course designed for?
The programme is aimed at persons interested in learning more about food fermentation, in setting up a fermented food enterprise, currently working in the small-scale fermentation production or hospitality sector. .
What will I learn if I attend?
- The different types of substrates/raw ingredients that can be fermented.
- An overview of artisanal fermented foods and potential products such as Kefir, Kombucha and fermented dairy products.
- The basic principles of fermentation, including starter culture addition, aerobic versus anaerobic fermentation, and alcohol production.
- Secondary fermentation techniques and flavouring
- Valorisation of waste streams (e.g. aesthetic waste)
Course Location
This course will be delivered in Teagasc Food Research Centre, Moorepark, Fermoy Co. Cork
Course Format and Tutors
This interactive training course will be delivered using a mix of lecture style presentations and small scale kitchen/laboratory plant practical sessions. Course materials will be provided. The training course will be primarily delivered by researchers from the Teagasc Food Research Centre, Moorepark. All tutors have relevant qualifications and extensive experience.
Fee
The fee for this event is €450 per participant (€270 for those eligible for funding by The Rural Food Skillnet ).
