Training - Lactofermentation: key points in the production of fermented vegetables (Dijon, Beauvais, Avignon)
The CTCPA's vegetable fermentation training course aims to teach you the mechanisms of lacto-fermentation, to identify the critical points for the quality of the products in order to ensure their sanitary safety and conservation, and to understand and apply the lacto-fermentation process on your vegetables.
CTCPA PEDAGOGY
- Explain the mechanisms of lacto-fermentation of vegetable products
- Identify the critical points for product quality, safety & preservation
- Understand and apply the lacto-fermentation process to vegetables in practice
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Presentations, slide shows, practical exercises.
- Evaluation of the course by the trainees.
- Provision of documentation and training materials.
- Evaluation of the trainees' knowledge by questionnaire or case study
- Issuance of a certificate of training
TEACHING METHODS
- 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
Content of the training
Come and discover our lacto-fermentation training course for plant products. This course is available in Avignon, Beauvais and Dijon.
The CTCPA offers this training course to help you discover the lacto-fermentation food preservation process.
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA
CERTIFICATION EXAM
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