Stephanie Meyer, MPH
Senior Epidemiologist Acute Disease Investigation and Control Section
Minnesota Department of Health

Craig Hedberg, PhD 
Division of Environmental Health Sciences 
School of Public Health, University of Minnesota                               

Fermentation is a traditional food preservation technique. Fermented foods are increasingly popular components of modern diets due to reported beneficial effects on the gut microbiome. Production and distribution of fermented foods has emerged a cottage foods industry. An understanding of food safety practices in production of fermented foods is important for protecting public health. This course will describe fermentation processes and production practices for a variety of fermented foods from home fermentation to commercial production systems. Participants will visit facilities to see the handling and processing of raw materials and control of fermentation processes, as well as discuss potential sources of contamination, potential food safety hazards associated with incomplete fermentation, and mitigation steps that have been introduced by producers at large and small production scales. The role of cottage foods producers in the growth of fermented foods consumption will be explored. Discussion will include elements of foodborne disease epidemiology as it relates to fermented foods.

This non-credit course meets with the academic course PubH 7210-102 as part of the 2019 Public Health Institute.

For more information: sph.umn.edu/public-health-institute


Upon completion of this course, students will be able to:

    • Identify the elements of the food system as it relates to fermented foods production.
    • Describe the complexities of the industry and the importance in each step of the process from the farm to the consumer
    • Identify the major food safety threats involved in the production of fermented foods.
    • Describe fermentation processes at both cottage and industrial scales using a systems approach from the farm through marketing to the consumer.
    • Understand the context in which food safety policy must be formulated and implemented.
    • Promote the concept of food system biosecurity as a prerequisite for safe, abundant, affordable and diverse fermented foods.


The core competencies in Public Health Preparedness and Response identified in the CDC planning model that apply to this course include:

Domain 1: Model Leadership

1.1 Solve problems under emergency conditions

1.3 Facilitate collaboration with internal and external partners

Registration & Cancellation

The registration fee for this course is $325. You will receive an email letter outlining program logistics two weeks prior to the start of the course.

Requests for refunds will be honored in full if a written cancellation request is received prior to the course start date. An administration fee of $50 will be charged to all refund requests received after the first day of class. The Centers for Public Health Education and Outreach (CPHEO) reserves the right to cancel any course. In the event of a course cancellation, registrants will receive a full refund of the program registration fee. CPHEO is not responsible for refund of travel or other costs incurred by registrants.

The Centers for Public Health Education and Outreach will provide a certificate of attendance verifying 0.75 CEUs (7.5 contact hours) offered for this program. This course is eligible for 7.5 CPH recertification credits.

All courses are approved for CPH Recertification Credits by the National Board of Public Health Examiners.

Contact & Questions

Meghan Taylor: tayl0427@umn.edu | 612-626-8434


Enroll Now - Select a section to enroll in

Section Title
Global Food Systems: Fermented Foods
6:00PM to 8:00PM
Jun 05, 2019
Twin Cities
Blegen Hall
One-day Immersion
7:30AM to 5:00PM
Jun 06, 2019
Twin Cities
Schedule and Location
Contact Hours
Delivery Options
Course Fee(s)
Full Pay non-credit $325.00
Drop Request Deadline
May 29, 2019
Transfer Request Deadline
May 29, 2019
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