Training - Microbiology of dairy products (Avignon)
CTCPA PEDAGOGY
- Knowing the microorganisms in dairy products
- To know the conditions of development of microorganisms
- Which rules to know to control the microbial risk
- How to interpret a microbiological analysis result
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
- Different categories of microorganisms in dairy products
- Development conditions
- Regulation
- Microbiological controls
- Analysis and control of microbiological risk
Content of the training
Train in dairy product microbiology with the CTCPA in Avignon.
Thanks to this training, you'll be able to anticipate, analyze and control microbiological risks.
Discover our other training courses: Agri-food training courses, a complete training catalog, CTCPA
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CERTIFICATION EXAM
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