New Fermentation Markets and How They Scale

Overview

Discover how fermentation is transforming industries and driving a sustainable future. This course begins by exploring the evolution of fermentation—from ancient food traditions to modern precision techniques—and why it matters today. You’ll dive into the science behind fermentation, including microbes, synthetic biology, and feedstocks, before examining the innovative products shaping global markets in food, beauty, and industrial materials. Finally, you’ll tackle one of the biggest challenges: scaling fermentation from lab to commercial production. This course is part of the College of ACES suite of online programs and is supported by the Integrated Bioprocessing Research Lab (IBRL), a pilot plant facility focused on bioprocessing technologies located at the University of Illinois in Urbana-Champaign. The IBRL was built with the needs of industry projects and customers in mind, supporting over 1,000 scale-up projects for our clients since opening in 2018. Learn more about online programs from the College of ACES: https://acesonline.illinois.edu Learn more about IBRL: https://ibrl.aces.illinois.edu

Syllabus

Orientation & Module 1 | Fermentation Foundations & Future Impact

In the course orientation, we’ll get to know the course, our learning environment, and the tools we’ll use. Then, we’ll explore how fermentation has evolved—from ancient food traditions to cutting-edge innovations. Together, we’ll discover why precision fermentation is reshaping the future of food, sustainability, and the bioeconomy. This foundational module sets the stage for understanding the science and markets we’ll explore next.

Module 2 | Understanding Fermentation: From Traditional to Precision

Building on the big-picture context, this module takes us inside the science of fermentation. We’ll learn how traditional and precision fermentation differ, explore the role of synthetic biology, and examine the sustainability of common feedstocks. By the end, we’ll have the core concepts needed to understand how fermentation technologies work—and why they’re gaining traction across industries.

Module 3 | Fermentation Products & Global Markets

Now that we understand the science, it’s time to see what fermentation can create. This module highlights key product categories—from food and beauty to industrial materials—and connects them to global market trends. We’ll even explore an interactive map of regional fermentation hubs to see how geography, feedstocks, and innovation shape the bioeconomy.

Module 4 | Scaling Fermentation: Challenges, Opportunities & Conclusion

In our final module, we’ll examine what it takes to bring fermentation innovations to scale. We’ll explore capacity constraints, technology readiness levels, and workforce needs. Through a scenario-based activity, we’ll step into the role of an advisor helping a startup navigate scale-up strategy. After completing this module, we’ll be ready to take the final assessment and earn our Coursera certificate!