This course offers expertise on biochemistry and technology required to interpret structure and functions of the yeast cell. It is mainly directed at beginners in the yeast industry.
Seminars are accompanied by practice sessions.

• Microbiological basics of yeast production
• Biotechnological basics of yeast production
• Creating fermentation balance sheets
• Running fermentations in our pilot plant, process control
• Practical work in quality control laboratories

The course lasts one week – here is the seminar schedule for autumn 2026.

Contents and course length may be adjusted to reflect your preference, and we will gladly assist when booking hotel accommodation. Please get in touch with us!