Training - Yeasts and molds in the food industry (Avignon)
CTCPA PEDAGOGY
- Recognize yeast and mold and understand how they develop in food.
- Understanding mycotoxins.
- Know the rules for controlling the risk of spoilage and/or food safety.
- Know the rules for controlling the risk of spoilage and/or food safety.
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 course materials
- Issuance of a certificate of training
TEACHING METHODS
- Physiology of eukaryotes
- Conditions for yeast and mold development
- Taxonomy and classification
- Criteria regulation for large-scale distribution
- Study methods
- Analysis and control of microbiological risk
- Glossary of mycology
Content of the training
Join the CTCPA in Avignon for training in yeasts and molds in the food industry.
Discover our other training courses: Agri-food training courses, a complete training catalog, CTCPA
CERTIFICATION EXAM
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