Training - Working with meat products: fine pastas, mousses, pâtés, cooked hams (Auch & Dijon)
Would you like to learn how to work with meat products such as fine pastas, mousses, pâtés and cooked hams? During this training course, the CTCPA teaches you how to formulate an emulsion, to understand the different physico-chemical mechanisms of emulsions and the techniques for obtaining a stable emulsion, and finally to transpose it industrially.
CTCPA PEDAGOGY
- To be able to formulate and transpose an emulsion into industrial use
- Understand the physical and chemical mechanisms of emulsions
- To know the different techniques used to obtain a stable emulsion
LEARNING OBJECTIVES
- Active and participative pedagogy
- Exchange of experiences and discussions
- Presentations, slide shows, exercises
- Lunch meetings with the speakers
- Validation of acquired knowledge by MCQ and/or case study
- Provision of documentation and training materials
- Evaluation of the course by the trainees
- Issuance of a certificate of training
TEACHING METHODS
- Physical chemistry and manufacturing of emulsions
- Working with meat products: The techniques used
- Functional properties of texturing agents in the formulation of these products
- Constraints related to microbiological stabilization
- Demonstration and manufacturing in workshop examples of formulation
Content of the training
Would you like to learn how to work with meat products such as fine pastas, mousses, pâtés and cooked hams? The CTCPA offers you a course dedicated to working with meat products!
During this course, the CTCPA teaches you how to formulate an emulsion, the physico-chemical mechanisms of emulsions and the techniques for obtaining a stable emulsion for industrial use.
For example, you'll learn about the functional properties of texturizing agents in the formulation of these products, as well as the constraints associated with microbiological stabilization.
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA
CERTIFICATION EXAM
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