Key Points in the Production of Pasteurized Products
The CTCPA, Centre Technique de la Conservation des Produits Agricoles, offers a training course to help you learn the key points of pasteurization in the food industry.
CTCPA PEDAGOGY
- Acquire specialized knowledge of the Appertization process in order to be able to perform a technical role in the pasteurized products sector
LEARNING OBJECTIVES
- Active and participatory teaching methods. Sharing of experiences and discussions. Presentations, slide shows, and hands-on exercises. Evaluation of the training process by the trainees. Assessment of trainees’ learning outcomes through questionnaires or case studies. Distribution of training materials and handouts. Issuance of a training certificate.
TEACHING METHODS
- Background and regulations relating to pasteurized products
- Manufacturing process: stages in the manufacturing process for pasteurized products.
- The challenges of formulation, packaging and the cold chain.
- Notions of microbiology: spoilage and pathogenic flora, spore-forming and vegetative flora, toxins; development conditions.
- Pasteurization / pasteurization schedules
- Heat treatment equipment
- Packaged in trays, flexible packaging or glass.
- Finished product controls
- Practical work (on site or in the CTCPA hall)
Content of the training
Are you familiar with the food sector but not with pasteurized products?
Would you like to improve your knowledge to better understand your position?
This training course will help you to understand the ins and outs of the process, and to identify the points to watch out for, which must be mastered to ensure a reliable manufacturing process.
Discover our other training courses: Food industry training courses, a comprehensive training catalog, CTCPA