Training - Thickeners and texturizers (Avignon, Bordeaux & Nantes)
CTCPA PEDAGOGY
- Identify the regulatory context
- Describe the different families of ingredients
- Explain their functional properties
- Choose ingredients according to desired effect
- Name their use constraints
- Identify new trends
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Presentations, slide shows, practical exercises.
- Evaluation of the course by the trainees.
- Evaluation of the trainees' knowledge by questionnaire or case study
- Provision of documentation and training materials.
- Issuance of a certificate of training
TEACHING METHODS
- The different categories of thickening and texturing agents
- Starches
- Hydrocoloids
- The proteins
- Emulsifiers
- Their place in the formulation of food products
- Application exercises in different fields
Content of the training
CTCPA offers thickening and texturizing agent training in Nantes! This course is also available in Avignon and Bordeaux.
Thickening and texturizing agent training: a comprehensive training course on starches, hydrocolloids, proteins and emulsifiers. Find out more about our expertise in product and process development.
Discover our other training courses: Food industry training courses, a comprehensive training catalog, CTCPA
CERTIFICATION EXAM
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