The program Fermentation - Reducing the Environmental Impact of Waste Products focuses on acquiring theoretical knowledge and practical skills in the field of distilling and vinegar production, with a special emphasis on sustainable production and minimizing environmental impacts. Participants will learn about the entire technological process, from the preparation of raw materials through fermentation, distillation, and vinegar production to the bottling of final products. The program also includes a detailed understanding of the chemical and biological processes of fermentation, hygiene and safety standards, legislative requirements, and modern technologies using renewable energy sources. Practical training takes place in an environment equipped with modern fermentation and distillation facilities and focuses on the application of hygiene procedures, quality analysis, and the design of technological process optimization. Graduates will acquire skills that can be used in food production, research and teaching facilities, and in practice focused on environmentally friendly processing of raw materials.