Training - Food microbiology cycle: from the basics to mastering sterilized products

CTCPA PEDAGOGY

    LEARNING OBJECTIVES

  • 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.

    TEACHING METHODS

  • 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

    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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