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F&B Series: Food Fermentation
Campus
ITE College West
Course type
Short Courses
Industry
Food Manufacturing
Fermentation plays an important role in food preservation, flavour development and food production. This course introduces the fundamentals of food fermentation and food microbiology, providing participants with a practical understanding of how microorganisms are used to create safe and high-quality fermented foods.
Participants will explore different types of fermentation, learn the scientific principles behind fermented food production, and gain hands-on experience in traditional kimchi fermentation and kombucha brewing. The course also covers food safety, quality evaluation and troubleshooting techniques to support successful fermentation outcomes.
Participants can expect to bring home approximately 500g of kimchi and 500ml of kombucha at the end of the course.
Course duration: 7 hours
What you'll learn
Fundamentals of food microbiology and fermentation
Types of fermentation and fermented foods
Traditional kimchi fermentation techniques
Kombucha brewing and secondary fermentation
Evaluating fermentation results and troubleshooting common issues
Food safety and low-tech fermentation practices
Target Audience
This course is suitable for food manufacturing personnel, culinary and food service professionals, aspiring food entrepreneurs, students and individuals interested in food fermentation and preservation.
Entry requirements
Nil
Fees
Fee for this course can be paid using SkillsFuture Credits.
STEP (Skills Training & Enhancement Portal) is a one-stop portal to manage all course applications for continuing education and training across ITE and the 5 polytechnics.
For company-sponsored applications, please onboard to STEP (opens in new tab) first, then log in to STEP Company Portal using your company’s Corppass.
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