Advance food production processes with new-age food tech innovations
There are over 8.2 billion people on the planet. By 2050, we’ll need to feed 2 billion more. How can we do this while sustaining the planet?
On this four-week course from Aberystwyth University, discover novel ways the food and agriculture industries are working to produce more food without overwhelming and overexploiting limited resources.
Come away empowered to innovate and drive the future of food – and the planet – forward.
Explore food innovation processes, from bioreactors to fermenters
Before taking a deep dive into fermentation, you’ll kick things off with an overview of the cutting-edge industrial processes currently revolutionising food production. These innovations include biorefining, membrane separation, spray drying, and more.
By week two, you’ll dive further into the industry’s new technologies, looking at how bioreactors and fermenters enhance efficiency, improve product quality, and enable other sustainable developments in this field.
Understand fermentation in food production
Fermentation is a key technology in modern food production and is revolutionising the industry by creating sustainable food solutions, enhancing flavours and textures, and reducing environmental impact.
With the help of case studies, you’ll learn more about this process and discover how it can be harnessed to develop innovative products, minimise waste, and contribute to a more sustainable food system.
Learn with the food technology experts at Aberystwyth University
Throughout this course, you’ll be supported by Aberystwyth’s Institute for Biological, Environmental and Rural Sciences (IBERS) experienced team and range of resources.
This course is ideal for professionals in the food sector seeking to expand their skills, as well as beginners and hobbyists interested in learning about fermentation. No prior knowledge is required.
