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Let’s Make Fermented Foods Such as Beer, Bread, Cheese, Yoghurt and Kefir

The course aims to explore and convey technical and scientific concepts relating to the production and properties of fermented foods such as beer, bread, cheese, yoghurt and kefir. It focuses on production and quality control, the identification of defects and common problems in food production, as well as sustainability and the circular economy.

Details

Start Date: 20-07-2026
End Date: 24-07-2026
Format: Offline

Description

This course aims to meet the growing demand for training among young people in these areas, focusing on the development of theoretical and practical knowledge in the fermented foods sector. The course is primarily aimed at secondary school students who wish to expand their knowledge and experience in this sector. Minimum age: 15 years.

Contact: cidalina.soares@ulusofona.pt

Location

Universidade de Lisboa - Centro Universitário de Lisboa | Campo Grande 376

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