Fermentation – Reducing the Environmental Impact of Waste Products

The program "Fermentation - reducing the environmental burden of waste products" is focused on acquiring theoretical knowledge and practical skills in the field of distillery and vinegar production with a special emphasis on the sustainability of production and minimizing environmental impacts. Participants will become familiar with the entire technological process from the preparation of raw materials through fermentation, distillation, vinegar production to bottling of final products. The program also includes a detailed understanding of chemical and biological fermentation processes, hygiene and safety standards, legislative requirements and modern technologies using renewable energy sources. Practical training takes place in an environment equipped with modern fermentation and distillation equipment and focuses on the application of hygiene procedures, quality analysis and design of optimization of technological processes. Graduates will acquire competencies that can be used in food production, research and educational facilities and in practice focused on environmentally friendly processing of raw materials.

Ladislava Voláková
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