This program provides applicable and necessary hands-on training, and is committed to the promotion of sustainable production practices. Specific areas of instruction include fermentation theory and application, maturation and blending of spirits, sensory evaluation, and quality assurance and manage
This Program Provides Applicable And Necessary Hands-on Training And Is Committed To The Promotion Of Sustainable Production Practices.
Our History
Come join us for this 2.5 hour hands-on miso workshop, where you will not only learn how to make a Japanese essential umami condiment, the traditional soybean miso, but also meet the core ingredient called koji, used in most Japanese (and some Asian) ferments including soy sauce, sake and rice vine...
I will be teaching classes on how to make jam (including low sugar jams), pickle, preserve fruit, make salsa, etc.
Do you have an abundance of canned foods that you've preserved that you are interested in swapping with someone else’s tasty canned goods? Want to learn more from others who hot water bath and pressure can?
We’ll learn to make krauts as well as vegetables in brine. All participants will learn in a hands-on way and will return home with two fermentation-ready jars of vegetables!
Bioresource Engineering : Advanced topics in food and fermentation engineering are covered, including brewing, bioreactor design and control and microbial kinetics.
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