The event will take place virtually via Microsoft Teams. Booking is essential.
The ever-expanding food landscape has recently been dominated by the emergence and expansion of fermented food and drink products. One of the main emerging products within this category is Kombucha a fermented drink product seen on the shelfs of many food and drink outlets throughout the UK.
The course is produced and delivered by Robin Sherriff, a leading expert in fermented food and drinks and the CEO of The Fermenters Guild UK.
Robin came to study an MSc in Gastronomy where he learned systems theory and how it relates to food. Gaining a knowledge of food chains and the complex and obfuscated paths it takes to bring a meal to the table.
Robin formed The Fermenters Guild UK at the beginning of 2021. He now offers workshops, talks, and consultation on fermentation techniques which allows him to not only discuss practical techniques, but the history, importance and inherently radical nature of alternative foodways, systems and food theory.
This course will cover (but not limited to):
- What is Kombucha
- Kombucha Fermentation Process
- Microbiology involved in production
Participation in the event carries a maximum CPD value of 2 hours (core activity) for the REHIS Continuing Professional Development (CPD) Scheme. (The amount of CPD claimed should be reflective of new knowledge gained at the event).
This event is £20 to members and £40 non-members – booking is essential.
To book, please complete the online registration form here REHIS Northern Centre Kombucha Workshop – Booking Form
For further information, please contact Deepa Joshi at deepa.joshi@rehis.com
