Fermentation? I know what we're gonna do today!

General description

Have you ever wondered how grape juice transforms into a delicious glass of wine or how milk becomes that amazing cheese on your charcuterie board? Well, grab your lab coat because we're diving headfirst into the science of fermentation! During our BEST course in Valladolid this Autumn, you'll get your hands dirty exploring the magical world where microorganisms do all the heavy lifting to create some of Spain's most iconic products.

From temperature-controlled fermentation tanks to the precise enzymatic reactions that determine flavor profiles, we'll break down the technology that makes modern fermentation possible. You'll visit local vineyards to see cutting-edge wine production facilities and cheese manufacturers using both traditional and innovative techniques. Our lectures will cover everything from starter culture selection to the biochemical pathways that convert sugars into alcohol or lactic acid. By the end of this course, you won't just appreciate the taste of wine and cheese—you'll understand the engineering marvel happening at the molecular level!​​​​​​​​​​​​​​​​

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Academic information

Fields of activity:

Agronomics/Forestry , Applied Sciences , Chemistry/Chemical Technology , Food Engineering

Content and topics:

Study of the fermentation processes of food and beverages. The role of the microbiome in food production and conservation. Study of alcoholic and lactic fermentation and their key requirements. Analysis of the transformation of raw ingredients into processed food. Field and experimental work.

Learning goals and objectives:

- Students will understand the complete transformation journey from raw materials to final products through practical field work in local wineries and cheese facilities. - Participants will learn to analyze the chemical processes behind food transformation, including fermentation reactions and protein modifications. - Students will learn to analyze and control key parameters in food preservation while understanding the scientific principles behind traditional fermentation techniques.

Examination type:

Multiple-choice test.

ECTS credits issued:

1.0

Information for applicants

Selection criteria:

Motivational letter and answer to course-related questions.

Practical arrangements

All of the following are covered by the event fee:

Lodging:

Group lodging with 4-person shared rooms, one bed per person.

Meals:

Three meals a day provided, at least one warm, plus snacks.

Transportation:

By bus, covered by the organization.