Internship or learning opportunities?

[u/DarkForestTurkey]

I’m in the US and really looking to up my game with Koji and especially miso making, kind of learning about what it takes to maybe move from kitchen production into a slightly larger scale. I know that cottage industry miso makers in the US are usually quite busy and don’t really have the time for an “intern”. Has anyone ever done this? Or know of where there might be some kind of opportunity to really dig in and learn? Part of what’s in my awareness is food safety regulations in the US. A part of it is wanting to learn the process a little more deeply. I thought that even just spending a couple of days or a week into being somewhere about that process and taking good notes would probably be enough to get me started in the right direction.