Discover the Art of Fermentation: Teagasc launches new training course ‘Introduction to Fermented Foods’
Are you fascinated by the world of fermentation? Do you aspire to create your own fermented foods like kombucha and water kefir?
Teagasc has launched a new training course designed to equip food producers and enthusiasts with the principles and practices necessary to excel in the field of fermentation.
This course is tailored for individuals who are passionate about food fermentation. Whether you're planning to start a fermented food business, already working in the small-scale fermentation production or hospitality sector, or simply eager to expand your culinary repertoire, this training programme is for you. Our curriculum is crafted to provide a comprehensive understanding of fermentation processes and the potential to create a variety of fermented products.
Deirdre Kennedy, Artisan Foods Technologist at Teagasc and course lead, says: “Participants will leave with a comprehensive understanding of the processes involved and the confidence to create their own fermented products. This is an invaluable opportunity for anyone looking to deepen their knowledge and skills in the exciting field of food fermentation."
Course topics include:
- Overview of Fermented Foods: Learn about various artisanal fermented foods, including kefir, kombucha, and fermented dairy products.
- Knowledge of Fermentation Ingredients: Discover the different types of substrates that can be fermented.
- Fundamental Principles: Understand the basic principles of fermentation, such as starter culture addition, aerobic versus anaerobic fermentation, and alcohol production.
- Advanced Techniques: Explore secondary fermentation techniques and flavouring methods.
- Waste Valorisation: Learn how to valorise waste streams, including aesthetic waste, to enhance sustainability in food production.
The training will be held at Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork on 22nd October 2024. This interactive course combines lecture-style presentations with practical sessions in a small-scale kitchen and laboratory setting, ensuring you receive hands-on experience alongside theoretical knowledge. During the course, participants will visit and meet researchers from the brand new, state of the art fermentation facilities in the Teagasc Bioprocess Innovation Suite.
Our course is delivered by experienced researchers from the Teagasc Food Research Centre, Moorepark. With their extensive qualifications and practical expertise, our tutors are committed to providing high-quality education and guidance throughout the programme.
Sign up today
Don't miss this unique opportunity to elevate your understanding and skills in food fermentation. Join us at Teagasc Moorepark and become a part of the vibrant community of fermentation enthusiasts and professionals.
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). Sign up at the registration page.
For more training courses for the food industry, visit our Food Industry Training Page.
