High-Pressure Treatment: Principles, Applications, Regulations, and Prospects
This training course will help you understand how high-pressure processing works and its effects on food and microorganisms. You will learn about its advantages and limitations, its regulatory framework, as well as its applications, suitable packaging solutions, and the future prospects for this technology.
CTCPA PEDAGOGY
- Describe the principle behind the technology and its effects on food components, microorganisms, etc.
- Identifying its advantages and limitations
- Identify the regulatory framework for this process
- Identify economic and environmental gains
- Discover the technical projects in progress in France on high pressure, as well as the pilots currently available
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Presentations, slide shows, practical exercises.
- 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
- How the Technology Works
- Microbiological and Organoleptic Effects on Various Products
- Technical Considerations: Suitable Products and Packaging Choices
- Commercial Applications and Regulations
- Equipment and Investments
Content of the training
The CTCPA offers a high-pressure treatment training course in Nantes. This course can also be held in Avignon.
During this high-pressure treatment training course, you will learn about: principles, application, regulations and prospects.
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA