Training - 4th range fruit and vegetable technology (Avignon & Nantes)
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!
This course is held in Avignon. It is also available in Nantes. Contact us for more information
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA
CERTIFICATION EXAM
related training
28
Nov29
NovTraining - Food safety culture (Amiens, Paris)
2 days
Avignon & Nantes
Training on Food safety culture proposed by the Technical Center for the Conservation of Agricultural Products.
Read more02
June02
JuneOnline training - Microbiology of fresh and frozen products: focus on Listeria monocytogenes
1 day
Avignon & Nantes
The technical center for the conservation of agricultural products offers training on the microbiology of fresh and frozen products.
Read more10
June10
JuneOnline training - Microbiology of acidic and/or low Aw products
1 day
Avignon & Nantes
The ctcpa offers a distance learning course on the microbiology of acidic and/or low Aw products
Read more25
Mar25
MarOnline training - Sporulated bacteria in the food industry
1 day
Avignon & Nantes
Training on spore-forming bacteria in the food industry organized by the Technical Center for the Conservation of Agricultural Products.
Read more21
Jan22
JanOnline training - Microbiology: mastering the basics and deepening
2 days
Avignon & Nantes
The CTCPA offers you a training on the basics of food microbiology for the safety and quality of products.
Read more28
Nov29
NovOnline training - Food safety culture
2 days
Avignon & Nantes
Training on Food safety culture proposed by the Technical Center for the Conservation of Agricultural Products.
Read more24
June25
JuneOnline training – Metrological control of prepackaged goods
2 days
Avignon & Nantes
Training on the metrological control of pre-packaged products implemented by the Technical Center for the Conservation of Agricultural Products.
Read more