| Title of the workshop in English | The principles of fermentation | |
|
Workshop organizer information |
First name and last name | Dr. Davood Zare |
| Academic degree | Ph.D | |
| Organizational position | Assistant Professor | |
| Institute’s name | Iranian Research Organization for Science and Technology | |
| [email protected] | ||
| The teacher or teachers of the workshop | Dr. Davood Zare | |
| Date and duration of the workshop | September 20, 2023
13-17 |
|
| Suggested fee for participants | 150 € | |
| How to hold the workshop (face-to-face, virtual or recorded) | (face-to-face)
Theoretical and practical |
|
| Number of participants (minimum and maximum) | 10 people minimum, 15 people maximum | |
| Workshop contacts | People with at least a bachelor’s degree in one of the fields of medical or biological sciences and food industry | |
| Teachable topics | Cultivation and maintenance of microorganisms
Requirements of microorganisms Industrial cultivation media Fermenter types Demo production of baker yeast in Fermenter |
|
| Objectives of holding the workshop | Getting to know the principles of fermentation | |
| Facilities needed to hold the workshop | The required facilities are provided by Pilot Biotechnology. | |
| Suggested place for the workshop | Biotechnology Pilot, Iranian Research Organization for Science and Technology | |
