Yeasts and Molds in the Food Industry – Online Course

Duration:

2 x 4 hours

Location(s):

DISTANCIEL

Intended audience:

Production and R&D departments, laboratory technicians, quality assistants and managers

Prerequisite:

Have notions of microbiology from an initial scientific training or professional experience in a laboratory

Rate:

750 EXCLUDING VAT

CTCPA PEDAGOGY

    LEARNING OBJECTIVES

  • Identify yeast and mold, and explain how they grow in food.
  • Identify mycotoxins.
  • List the rules that help control the risk of contamination and/or ensure food safety.
  • Mastering methods for studying yeast and mold

    TEACHING METHODS

  • 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
Program

    Content of the training

  • Physiology of eukaryotes
  • Conditions for yeast and mold development
  • Taxonomy and classification
  • Criteria regulation for large-scale distribution
  • Analysis and control of microbiological risk
  • Glossary of mycology

Join the CTCPA's yeast and mold training program from the comfort of your own home!

Discover our other training courses: Agri-food training courses, a complete training catalog, CTCPA

CERTIFICATION EXAM

related training

See our services

This will close in 0 seconds