Microbiology of Retort-Processed Products – Online Course
Expert in the preservation of products, the CTCPA offers you a training to know the basics of microbiology of canned products in order to understand the stability of canned products. On the program: spore-forming bacteria, regulations and controls that regulate the canning industry. Thanks to this training, you will learn to identify the causes of non stability and to control the risks.
CTCPA PEDAGOGY
- Identifying the microbiology of canned foods
- Explain the purpose of canning in order to better manage risk.
- Identify the main spore-forming bacteria responsible for instability.
- Identify methods for analyzing spore-forming bacteria.
- Explain thermobacteriology and the factors that influence it.
- Interpret and assess cases of non-stability.
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Presentations, slideshows.
- 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 basics of microbiology to understand the stability of preserves
- Sporulated bacteria
- Regulations and controls for canneries
- Causes of non-stability and risk control
Content of the training
Our expertise in managing microbiological risks in food is a cornerstone of our technical expertise as an agri-food technical center. Our microbiology team shares its knowledge and skills with you in this training course on the microbiology of canned foods.
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