Formulation and Preparation of Pasteurized Ready-to-Eat Meals
CTCPA trains you in the formulation and preparation of pasteurized ready meals
CTCPA PEDAGOGY
- Identify the applicable regulations
- Explain the heat treatment process known as pasteurization
- Identify and then develop formulations for pasteurized products
- Identify and select the necessary equipment
- Identify the advantages and limitations of pasteurized products
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
- The context of refrigerated pasteurized products
- The microbiological principles on which pasteurization is based
- SHELF LIFE, CSD
- Thermal treatments of pasteurization
- Product formulation
- Technical solutions for packaging
- The equipment
- Controls of compliance with the regulations
- Realization of practical work in a technological hall
Content of the training
The CTCPA offers training and preparation of pasteurized ready meals in Avignon and Nantes! This course can also be held in Beauvais.
A comprehensive course on the preparation of pasteurized ready-made meals, covering product formulation, the technological aspects of heat treatment, packaging issues and equipment. The course also enables participants to take a step back and consider the advantages and limitations of the process.
Consult our training catalog: catalog.
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA