This intensive course is directed at engineers and technicians as well as lab personnel already familiar with basic yeast topics. The course builds on basic knowledge and introduces new fields or focused training for certain subjects.

Course subjects to select from:

• Analysis and quality of molasses
• Analysis and quality of yeast
• Determination of yeast and molasses contaminants
• Quality and production control, HACCP
• Fermentation/Drying

Referring to examples from lab analyses and fermentation, specific problems of yeast fermentation are discussed. Participants of the course can also have molasses and yeast production samples analysed and surveyed free of charge.

The course lasts 1-2 weeks, depending on your choice of subjects. We will gladly assist you when booking a hotel accommodation.