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