Formulation and preparation of retort-processed ready-to-eat meals
This training course is designed for professionals who wish to develop or optimize retort-processed ready-to-eat meals. It covers the principles of product formulation (selection of raw materials, recipe balance), the constraints associated with heat treatment and their impact on texture and flavor, as well as key preparation steps. Participants learn how to design stable products that comply with regulatory requirements and are suited to industrial production constraints.
CTCPA PEDAGOGY
- List the main steps involved in producing a retort-processed ready-to-eat meal
- Identify the causes and remedies for major manufacturing incidents
- Create a ready-made meal
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Lectures, slide shows, exercises, and hands-on activities.
- Evaluation of the course by the trainees.
- Evaluation of the trainees' knowledge by questionnaire or case study
- Provision of documentation and training materials.
- Issuance of a training certificate
TEACHING METHODS
- What is the regulatory framework for retort-processed ready-to-eat meals?
- What are the manufacturing steps?
- What issues does packaging raise?
- How is a prepared meal made?
- What are the causes of the most common manufacturing accidents?
- How can this be fixed?
Content of the training
The CTCPA offers training in retort-processed ready-to-eat meals, covering everything from formulation to preparation.
From selecting products and ingredients to preservation and best-by dates, this comprehensive training will enable you to “formulate” a retort-processed ready-to-eat meal. Discover, on the one hand, the functional properties of ingredients, product processing steps, and ingredient assembly, and on the other hand, ingredient assembly, packaging, and preservation properties.
This is an active, hands-on training program led by CTCPA experts to help you create high-quality products.
Discover our other training programs: Food Industry Training, a comprehensive catalog of training opportunities, CTCPA
CERTIFICATION EXAM
related training
23
June24
JuneOnline training - Microbiology of fresh and frozen products
2 days
The technical center for the conservation of agricultural products offers training on the microbiology of fresh and frozen products.
Read more02
June03
JuneOnline training - Microbiology of acidic and/or low Aw products
2 days
The ctcpa offers a distance learning course on the microbiology of acidic and/or low Aw products
Read more30
June01
JulOnline training - Sporulated bacteria in the food industry
2 days
Training on spore-forming bacteria in the food industry organized by the Technical Center for the Conservation of Agricultural Products.
Read more16
Mar17
MarOnline training - Microbiology: mastering the basics and deepening
2 days
The CTCPA offers you a training on the basics of food microbiology for the safety and quality of products.
Read more02
Jul03
JulOnline training - Food safety culture
2 days
Training on Food safety culture proposed by the Technical Center for the Conservation of Agricultural Products.
Read more08
Apr09
AprOnline training – Metrological control of prepackaged goods
2 days
Training on the metrological control of pre-packaged products implemented by the Technical Center for the Conservation of Agricultural Products.
Read more