The candidates will be trained in modification or augmentation of fermentation and drying during the internship. The students will be able to modify variables, design experiments to test their impact or optimise protocols or modify them to suit different scenarios. Candidates will also be trained on approaches to automate fermentation or augment fermentation or storage to obtain unique flavour characteristics. At the end of the training candidates will have a deeper understanding of the fermentation and drying processes and will have the necessary skills to optimise the processes, augment the processes to obtain specialised products.