Training - Microbiology of fermented plant products (Avignon)
CTCPA PEDAGOGY
- Understand the different fermentation pathways and the microorganisms involved in obtaining fermented foods
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
- Fermentation and ferments
- Fermentation engineering
- Control and improvement of the functional properties of foods
- Fermentation in solid media
Content of the training
The CTCPA offers training in the microbiology of fermented plant products in Avignon.
With this training, learn to master the functional properties of foods and discover fermentative engineering.
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA
CERTIFICATION EXAM
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