Training - Food microbiology cycle: from the basics to mastering sterilized products
CTCPA PEDAGOGY
- Know what a microorganism is.
- Understand how microorganisms develop in food.
- Know the main pathogens (with a focus on Salmonella and Listeria) and food spoilers.
- Know the rules for controlling microbial risk.
- Understand the microbiology of canned food and the purpose of appertization, so you can better control risk.
- Know how to analyze spore-forming bacteria.
- Interpret and assess cases of non-stability.
- Interpret a microbiological analysis result.
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Lectures, slide shows, exercises and practical work in the technology hall
- Lunch meetings with the speakers
- Provision of documentation and training materials
- Issuance of a certificate of training
TEACHING METHODS
Content of the training
The CTCPA offers you a complete course in food microbiology: from the basics to mastery of sterilized products.
Discover our other training courses: Food industry training courses, a complete training catalog, CTCPA
CERTIFICATION EXAM
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