CourseEstablished
Sensory Evaluation & Quality Control of Fermented Foods
Set up sensory panels and quality control routines that keep fermented foods and drinks consistent from batch to batch.
Level
Course
Modules
6
Duration
2–3 months
Format
Live online
School
Fermentation
What you will study
6 modules, one growing line of knowledge.
Hover or tap a module to follow the path from the first session to the final project.
At a glance
How the programme grows, phase by phase.
PHASE 1
Foundations
- Principles of sensory science
- Training panels and building a lexicon
PHASE 2
Practice
- Discrimination and descriptive tests
- Key analytical parameters in fermented products
PHASE 3
Application & project
- Specifications, sampling and batch release
- Using data to improve consistency
What you will be able to do
Sensory Evaluation & Quality Control of Fermented Foods
By the end you will have worked through:
- Principles of sensory science
- Training panels and building a lexicon
- Discrimination and descriptive tests
- Key analytical parameters in fermented products
- Specifications, sampling and batch release
Your learning path
Where this programme sits in the school.
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FAQ
Questions about this programme
Do I need experience to study Sensory Evaluation & Quality Control of Fermented Foods?
No previous experience is needed. The course starts from the foundations.
How is Sensory Evaluation & Quality Control of Fermented Foods taught?
Live online, in 6 modules with a working professional, a small group and a final project.
What certificate do I get?
Fungaris issues a course certificate on completion. Accreditations are assessed according to the training completed and the local regulations of each country.
What can I study after Sensory Evaluation & Quality Control of Fermented Foods?
The natural next step is Diploma in Koji & Japanese Fermentation.
How it is taught
Live, in a small group, with a real project.
i.A live professorMycologists, biologists, engineers and chefs who work in the field.
ii.A small groupQuestions in every session, and classmates from many countries.
iii.A real projectEach programme closes with applied work, reviewed by your professor.
iv.A certificateIssued by Fungaris on completion of the programme.
Related programmes
All fermentation programmesKeep branching.
CourseEstablishedKoji Making & ApplicationsGrow Aspergillus oryzae on rice, barley and other substrates and use koji to transform flavour in traditional and modern cooking.CourseEstablishedMiso Making: Tradition & TechniqueMake rice, barley and soybean miso and develop new misos from local legumes and grains, with attention to ageing and safety.CourseEstablishedSoy Sauce & Fermented SeasoningsUnderstand and produce naturally brewed soy sauce, garums and other koji-based seasonings, from moromi to pressing and pasteurisation.
Admissions & Fees
Join the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments.