Methods of food preservation
CTCPA PEDAGOGY
- Identify the different methods used to preserve food products.
- List the characteristics of each preservation method.
- Identify the requirements and constraints involved in preserving a food product.
- Choose the storage method that best suits your products.
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
- Prerequisites: microbiology and food composition
- Cold preservation: refrigeration, freezing/freezing
- Thermal treatments: pasteurization, sterilization, cooking, bleaching
- Physical processing methods: dehydration, freeze-drying, vacuum packaging, modified atmosphere packaging
- Chemical treatments: salting, smoking, acidification
- Case of vacuum cooking
Content of the training
CERTIFICATION EXAM
related training
16
Mar17
MarOnline training - Microbiology: mastering the basics and deepening
2 days
The CTCPA offers you a training on the basics of food microbiology for the safety and quality of products.
Read more02
Jul03
JulOnline training - Food safety culture
2 days
Training on Food safety culture proposed by the Technical Center for the Conservation of Agricultural Products.
Read more