Don't wait any longer to register to the Actia Chlean RMT webinars!

May

Published on : 02/05/2022

The RMT Actia Chlean gives appointment for 3 webinars:

GOOD PRACTICES FOR SURFACE SAMPLING IN THE FOOD INDUSTRY
May 20, 2022 - 11:30am-12:30pm
Speakers: Aurélie Hanin (Actalia), Graziella Midelet (Anses) & Anne-Laure Boutillier (Adrianor)
Contacts : jean-louis.berner@educagri.fr & Anne-Laure Boutillier, a.boutillier@adrianor.com

webinar N°1 : Registration

WHICH ANTIMICROBIAL SURFACES TOMORROW IN MY COMPANY?
Interest of surface modification to prevent chemical and microbiological contamination
June 17, 2022 - 11:30am-12:30pm
Speakers: Morgan Guilbaud (AgroParisTech) & Géraldine Carrot (CEA)
Contacts : christine.pissavin@univ-rennes1.fr & nadia.oulahal@univ-lyon1.fr

Webinar N°2 : Registration

BIOCIDES IN THE FOOD INDUSTRY, TESTIMONY FROM THREE SECTORS: THEIR PROBLEMS AND SOLUTIONS
October 14, 2022 - 11:30am-12:30pm
Speakers: Christophe Soumet (Anses), Bastien Frémaux (Ifip), Pascal Poupault (IFV) & Aurélie Hanin (Actalia)
Contacts: Catherine Stride, cstride@ctcpa.org & pascal.poupault@vignevin.com

Webinar #3: Registration

We look forward to meeting you during the RMT actia chlean webinars!

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Acting on food waste in the food industry: Les Saules follows the training of the CTCPA

In order to optimize its processes and reduce its losses and waste, the company LES SAULES has followed the training "Acting on food waste in the food industry" of the CTCPA.

Apr

Germination: optimizing the shelf life of its products, the CTCPA supports GAIA

The CTCPA helped the GAIA company control the variability and safety of its sprout-based breads, with a view to optimizing preservation.

Apr

Microbiological control and shelf-life optimization: the CTCPA supports COOKERS

The CTCPA provided scientific support and technical expertise to COOKERS, the frozen food division of the CAFE NAJJAR group, on the microbiological control of their milk breads and cheese-filled croissants.

Packaging

Apr

Acting on food waste in the food industry: Les Saules follows the training of the CTCPA

Posted at 12:33

In order to optimize its processes and reduce its losses and waste, the company LES SAULES has followed the training "Acting on food waste in the food industry" of the CTCPA.

Customer testimonials

Apr

Germination: optimizing the shelf life of its products, the CTCPA supports GAIA

Published at 11:30

The CTCPA helped the GAIA company control the variability and safety of its sprout-based breads, with a view to optimizing preservation.

Preservation of product quality and safety

Apr

Microbiological control and shelf-life optimization: the CTCPA supports COOKERS

Published at 07:46