Microbiology of Pasteurized Products – Online Course

Understand the microbiology of pasteurized products: What is a non-acidic pasteurized product? What are the main micro-organisms to take into account? Learn the regulations that surround these products, to determine their microbiological life span to ensure the safety of your pasteurized products.

Duration:

2 x 4 hours

Location(s):

DISTANCIEL

Intended audience:

Production and R&D Departments, laboratory technicians, laboratory staff, assistants, and quality managers

Prerequisite:

Have a basic understanding of microbiology gained through a background in the natural sciences or professional laboratory experience

Rate:

750 € HT

CTCPA PEDAGOGY

    LEARNING OBJECTIVES

  • Identify the main pathogens and spoilage organisms in refrigerated pasteurized foods. Explain how microorganisms grow in food. List the guidelines for controlling microbial risk. Interpret the results of a microbiological analysis

    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

Our expertise in controlling the microbiological risk of food is a cornerstone of our technical expertise as an Agri-food Technical Center.
Our microbiology team brings you its knowledge and skills during this training course on the microbiology of pasteurized products.

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

CERTIFICATION EXAM

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