Microbiology of Acidic and/or Low Aw Products – Online Course
What regulations surround the microbiology of acidic and/or low Aw products? What are the microorganisms that can grow in these products? The CTCPA answers these questions while teaching you how to preserve these products.
CTCPA PEDAGOGY
- Identify the mechanisms of growth, sporulation, and germination in microorganisms.
- Identify the main microorganisms responsible for spoilage.
- List the methods used to analyze acidic products.
- Explain thermobacteriology and adjust the heat treatment.
- Identify ways to manage contamination risks
LEARNING OBJECTIVES
- 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.
TEACHING METHODS
- What regulations apply to these products?
- What microorganisms can grow in these products?
- Overview of various microorganisms
- Growth characteristics (pH, Aw) of microorganisms
- How should this product be stored?
- Heat Treatment: The Various Existing Methods and the Selection of a Reference Microorganism
- Other methods: Pulsed light, high pressure…
Content of the training
Don't miss the CTCPA's Microbiology of acid and/or low-Aw products training course!
Our expertise in food microbiological risk management is a cornerstone of our technical expertise as an agri-food technical center.
Our microbiology team brings you its knowledge and skills on acid and/or low-Aw products.
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA