Undergraduate Certificate in Preservation and Fermentation

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The Undergraduate Certificate in Preservation and Fermentation is a unique course that combines the traditional art of fermentation with modern scientific knowledge. This program emphasizes the importance of preserving food through fermentation, a process that not only extends shelf life but also enhances flavor and nutrition.

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With the growing interest in artisanal food, craft beer, and natural wine, there's an increasing demand for professionals who understand the science and craft of fermentation. This course equips learners with essential skills in biology, chemistry, and food safety, preparing them for careers in food production, brewing, distilling, and food science research. By studying the principles of fermentation, students will gain a deep understanding of the microorganisms involved, the chemical reactions that occur, and the safety measures required in a fermentation setting. This knowledge is crucial for careers in the food and beverage industry, where safety, quality, and innovation are paramount. In summary, the Undergraduate Certificate in Preservation and Fermentation is a valuable course that combines scientific knowledge with traditional food preservation techniques, preparing learners for exciting careers in a growing industry.

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โ€ข Introduction to Preservation and Fermentation
โ€ข History and Cultural Significance of Fermentation
โ€ข Microbiology in Preservation and Fermentation
โ€ข Food Safety and HACCP in Fermentation Processes
โ€ข Fermentation Techniques and Equipment
โ€ข Preservation of Fruits, Vegetables, and Meats through Fermentation
โ€ข Fermented Beverages: Beer, Wine, and Beyond
โ€ข Fermented Dairy Products and Probiotics
โ€ข Sensory Evaluation and Quality Assessment of Fermented Foods
โ€ข Sustainable Practices in Preservation and Fermentation

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็คบไพ‹่ฏไนฆ่ƒŒๆ™ฏ
UNDERGRADUATE CERTIFICATE IN PRESERVATION AND FERMENTATION
ๆŽˆไบˆ็ป™
ๅญฆไน ่€…ๅง“ๅ
ๅทฒๅฎŒๆˆ่ฏพ็จ‹็š„ไบบ
London School of International Business (LSIB)
ๆŽˆไบˆๆ—ฅๆœŸ
05 May 2025
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