Training - 4th range fruit and vegetable technology
CTCPA PEDAGOGY
- To know the different key steps in the development of a range of ready-to-use plant products
- Know how to choose the appropriate packaging technique (packaging materials, gas atmosphere, etc.)
- Understand the challenges of the 4th range process
- To know the risks (technical, microbiological, economic) linked to the processing of 4th range vegetable products
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Lectures, slide shows, exercises and practical work in the technology hall
- Lunch meetings with the speakers
- Provision of documentation and training materials
- Issuance of a certificate of training
TEACHING METHODS
- Microbiology of 4th range fruits and vegetables
- Characterization of plant material (varietal and cultural impact)
- Latest scientific knowledge
- Mechanisms of physiological and microbiological alterations of 4th range vegetable products
- Means of prevention of alteration mechanisms
- Processing of 4th range vegetable products
- Packaging of 4th range vegetable products
- Practical work in the technology hall
Content of the training
Don't miss the CTCPA's 4th range fruit and vegetable technology training course!
The CTCPA offers a complete cycle to help you understand the challenges of 4th range fruit and vegetable technology in industry. On the program: microbiology, material characterization, spoilage mechanisms, prevention methods, transformation processes, packaging... all accompanied by practical work in a technology hall!
Contact us for more information
Discover our other training courses: Food industry training courses, a comprehensive training catalog, CTCPA
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