Food fermentation combines traditional practice with modern fermentation science, using microorganisms to transform raw ingredients into stable, distinctive foods and drinks.

On this two-week course, you’ll explore the food microbiology behind fermentation and examine how lactic acid bacteria, yeasts, and acetic acid bacteria influence safety, flavour, texture, and shelf life.

Explore the science of food fermentation

Start with the main types of fermentation, including lactic acid, alcoholic, and acetic acid fermentation.

You’ll examine microbial metabolism, substrate use, pH reduction, and the formation of acids, ethanol, and other compounds that shape the quality of fermented foods and beverages.

Apply fermentation methods to food and drink

Explore practical examples including sauerkraut, yoghurt, cheese, kombucha, alcohol, and vinegar.

You’ll compare spontaneous and controlled fermentation, consider starter cultures, and examine how process choices can influence consistency, flavour, and product quality.

Manage food safety and product quality

Understand the importance of hazard identification, microbial control, process monitoring, and regulatory considerations in small-scale production.

You’ll bring together food fermentation, food safety, and process optimisation to assess how fermented products can be designed, monitored, and evaluated more effectively.

By the end, you’ll have a stronger understanding of fermentation science and the practical principles behind producing safe, high-quality fermented foods and drinks.