This training is a segment of the Green Skills Training Series, aimed at providing valuable learning experiences for individuals interested in enhancing their knowledge in sustainable agri-food systems. Participants are encouraged to check out the complete series and join other available modules.

Organized by USAMV Cluj-Napoca, Romania

Target Audience

• Postgraduate students currently enrolled in or recently graduated from Master’s or PhD programs
• Both early-career and seasoned professionals involved in food production and fermentation

Prerequisites
A foundational understanding of fermentation, sustainability, and environmental impact is expected. Essential knowledge includes microbiology and biotechnology, particularly in microbial strain selection. Participants should also possess basic skills in process design, data analysis, and bioreactor oversight, along with a grasp of food safety regulations and teamwork capabilities.

Course Outline and Topics

• Challenge-based lecture and discussion: Focused on how optimized fermentation processes can yield sustainable, nutritious, and affordable food ingredients while tackling challenges like resource efficiency, consumer acceptance, regulatory compliance, and environmental impact.
• Teaching session 1: A foundational overview of traditional versus optimized fermentation, emphasizing safe and sustainable production techniques.
• Teaching session 2: An in-depth look at safety and risk assessment for optimized fermentation products, ensuring they adhere to industry standards.
• Case study 1: A study of alternative microbial-derived protein sources, such as mycoproteins, as sustainable replacements for traditional plant and animal proteins.
• Teaching session 3: A review of current optimized fermentation products, evaluating their production processes, scalability, and market acceptance.
• Case study 2: Innovating controlled fermentation-derived products while considering applications, environmental footprint, raw materials, and economic viability.

Learning Goals

• Grasp the core principles of optimized fermentation, including microorganism selection and bioreactor configurations for specific food ingredients.
• Contrast optimized fermentation with traditional techniques, highlighting technological advancements.
• Familiarize with the regulations surrounding optimized fermentation products.
• Innovate and design sustainable optimized fermentation processes.

Assessment and Evaluation
Participants' understanding of Optimised Fermentation will be measured through interactive approaches, including multiple-choice tests, case studies, and practical tasks, all aimed at gauging their skills in applying fermentation concepts to real-world scenarios.