Thickeners and texturizing agents

Duration:

2 days - 14 hours

Location(s):

NANTES

Intended audience:

Responsible for activities related to R&D, Employees involved in formulation, optimization or production

Prerequisite:

NONE

Rate:

1250€ EXCL. TAX

CTCPA PEDAGOGY

    LEARNING OBJECTIVES

  • Identify the regulatory context Describe the different categories of ingredients Explain their functional properties Select ingredients based on the desired effect List the restrictions on their use Identify new trends

    TEACHING METHODS

  • 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
Program

    Content of the training

  • What is the regulatory context?
  • Texturizing Agent Families: What Are Their Functional Properties?
  • Can we identify any new trends?
  • Which formulation should you choose based on the desired result?
  • Are there any restrictions on its use?
  • Characteristics of Preservation Methods (pasteurized, appertized, sterilized, frozen)
  • Special Considerations for Product Applications (sauces, soups, other products)

CTCPA offers thickening and texturizing agent training in Nantes! This course is also available in Avignon and Bordeaux.

Thickening and texturizing agent training: a comprehensive training course on starches, hydrocolloids, proteins and emulsifiers. Find out more about our expertise in product and process development.

Discover our other training courses: Food industry training courses, a comprehensive training catalog, CTCPA

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