Training
[NEW] LACTO-FERMENTATION Training: Key points of fermented vegetable manufacturing [October 10 and 11, 2022]
16
June
![[NEW] LACTO-FERMENTATION Training: Key points of fermented vegetable manufacturing [October 10 and 11, 2022]](https://www.ctcpa.org/wp-content/uploads/2022/06/SITE-Image-article-2-8.jpg)
Published on : 16/06/2022
It's new! The CTCPA proposes its new training course "KEY POINTS OF FERMENTATION VEGETABLES" on October 10th and 11th, 2022 in Avignon.
The lacto-fermentation training proposed by the CTCPA aims to teach you to know the mechanisms of lacto-fermentation, d'identify critical points for product quality to ensure safety and their conservationand understand and apply the lacto-fermentation process to your vegetables.
ON THE PROGRAM :
- Regulatory status
- Fermentation of plant products
- Microbiological risks of fermentation of plant products
- The key points of fermentation control
- Manufacturing in a pilot plant: practical case
For more information click here: Fermentation training for plant products (ctcpa.org) or ask for the complete program!
Contact Valérie LE GOUEFF - 01 53 91 44 01 - contact.formation@ctcpa.org
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The CTCPA offers you a complete training catalog Our training programs include: business cycles (starting up a canning or cookie factory), training by theme in product transformation, heat treatment, packaging, food safety, regulations, microbiology, management and skills management and finally our CQP (Certificate of Professional Qualification). Use the menu on the left to filter according to your needs. All our trainings are available in intra-company. Do not hesitate to contact us!
