Fresh-cut Produce Technology
The CTCPA offers you a complete cycle to understand the stakes and technology of fruits and vegetables of the 4th range in industry.
CTCPA PEDAGOGY
- Identify the key steps involved in developing a line of ready-to-use plant-based products
- Identify the criteria for selecting the appropriate packaging method (packaging materials, gas atmospheres, etc.)
- Identify the challenges of the fresh-cut produce process
- List the risks (technical, microbiological, economic) associated with the processing of fresh-cut produce
LEARNING OBJECTIVES
- Presentations, slide shows, exercises, and hands-on activities; sharing of experiences and discussions; group lunches with the speakers Distribution of handouts and training materials Issuance of a training certificate.
TEACHING METHODS
- Factors to consider when selecting, inspecting, and storing plant products after harvest
- Risks Associated with the Processing of Fresh Fruits and Vegetables, and Prevention Measures
- Microbiological, biochemical, physical, and physiological issues
- Choice of packaging based on plant characteristics, packaging materials and technological solutions
- Challenges in processing fresh fruits and vegetables at industrial facilities
- For beginners, this training program includes one day of hands-on training in the technology lab, for a total duration of 2.5 days.
Content of the training
Don't miss the CTCPA's 4th range fruit and vegetable technology training course!
The CTCPA offers a complete cycle to help you understand the challenges of 4th range fruit and vegetable technology in industry. On the program: microbiology, material characterization, spoilage mechanisms, prevention methods, transformation processes, packaging... all accompanied by practical work in a technology hall!
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CERTIFICATION EXAM
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