Methods of food preservation
What are the different preservation methods ? Cold preservation, heat treatment, physical treatment, chemical treatment and vacuum cooking... the CTCPA trains you in these different techniques thanks to its experiments!
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
Join the "Food Preservation Methods" training course at the CTCPA in Avignon!
There are several methods of food preservation: cold storage, heat treatment, physical treatment, chemical treatment, and sous-vide cooking…
The CTCPA in Avignon will teach you these various techniques through hands-on experiments!
During this training course on Food Preservation Methods, gain insight into how different foods are affected by preservation methods, both nutritionally and in terms of food safety.
Discover our other training courses: Agri-food Training, a comprehensive catalog of training opportunities, CTCPA