Technological micro-organisms in fermented foods

Course on technological micro-organisms in fermented foods

The objective of the course on technological micro-organisms is to provide participants with a thorough understanding of the main micro-organisms used in the production of fermented foods, such as dairy products, cured meats, bread, wine and beer.
Pro-technological micro-organisms - in particular lactic bacteria and yeasts - are selected and added to raw materials to initiate, control and optimize fermentation processes, helping to improve the safety, quality and organoleptic characteristics of food. The course offers a comprehensive overview of their use in different production chains and the technological benefits they bring.

Content of the course

Image of milk being poured into a glass with a bowl of fresh cheese in the background, representing healthy nutrition and symbolizing the training course on technological microorganisms in fermented foods. Introduction to the main technological micro-organisms used in food fermentation;

Applications in the wine industry;
Applications in dairy food production;
Applications in beer production;
Applications in the production of cured meats;
Applications in bread making.

Recipients

The course on technological micro-organisms is aimed at:

Producers of fermented foods;
Production managers and technicians;
Operators in the dairy, wine, brewing and processed meat sectors;
An ideal path for those who want to deepen the use of pro-technological microorganisms and improve fermentation processes in terms of quality and safety.

Practical information

Duration: 4 hours

Certificate: Yes

Virtual classroom: Yes

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