Training - Microbiology of fermented plant products
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 from the comfort of your own home!
With this training course, learn to master the functional properties of foods and discover fermentative engineering.
Discover our other training courses: Agri-food training courses, a complete training catalog, CTCPA
CERTIFICATION EXAM
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