Online training - 4th range fruit and vegetable technology
CTCPA PEDAGOGY
- To know the different key steps in the development of a range of ready-to-use plant products
- Know how to choose the appropriate packaging technique (packaging materials, gas atmosphere, etc.)
- Understand the challenges of the 4th range process
- To know the risks (technical, microbiological, economic) linked to the processing of 4th range vegetable products
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
- Factors to consider when selecting, controlling and preserving post-harvest plant products
- Risks associated with processing fresh fruit and vegetables, and how to prevent them
- Microbiological, biochemical, physical and physiological issues
- Choice of packaging based on plant characteristics, packaging materials and technological solutions
- The constraints of processing fresh fruit and vegetables on industrial sites
- For novices, the course includes a day of practical work in a technology hall.
Content of the training
Don't miss the CTCPA's 4th range fruit and vegetable technology training course!
The CTCPA offers a complete cycle to help you understand the challenges of 4th range fruit and vegetable technology in industry. On the program: microbiology, material characterization, spoilage mechanisms, preventive measures, transformation processes, packaging... all accompanied by practical work in a technology hall!
This course is also available in Avignon & Nantes. Contact us for more information
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA
CERTIFICATION EXAM
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