Pasteurization in flexible packaging and vacuum cooking
The CTCPA trains you in vacuum cooking and pasteurization in flexible packaging!
CTCPA PEDAGOGY
- Identify the ins and outs of sous-vide cooking, including its advantages and limitations.
- Be able to implement and manage vacuum cooking according to the nature of the product
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
- • What are the principles of sous-vide cooking/pasteurization?
- • What are its strengths and limitations?
- • What is the regulatory framework?
- • How do you perform sous-vide cooking/pasteurization?
- • How can we measure and predict packaging deformation?
- • How do you measure the temperature inside flexible packaging?
- • Establish a cooking/pasteurization schedule
- • Application to various types of products
Content of the training
The CTCPA offers training in pasteurization using flexible packaging and sous-vide cooking.
A comprehensive training program to master sous-vide cooking and pasteurization using flexible packaging. Real-time testing and trials in our technology hall provide a valuable opportunity to understand all practical aspects, including equipment, packaging, and temperature measurement.
Discover our other training programs: Food Industry Training, a comprehensive catalog of training courses, CTCPA
CERTIFICATION EXAM
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