Fruit processing
Learn about fruit processing at the CTCPA! Manufacturing processes, ingredients and functionality, regulations...
CTCPA PEDAGOGY
- Explain the manufacturing process and manufacturing issues, and know how to resolve them
- Identify the ingredients used in fruit processing and explain their role and function
- Turn fruit into compote, purée, or jam, for example
- Identify regulations and controls
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 is the regulatory framework for fruit processing?
- What do the manufacturing processes involve?
- What are the roles of the ingredients?
- How is this implemented in practice?
- Practical exercises (examples: compotes, cream soups, jams...)
- What are the manufacturing issues, and how can they be resolved?
- What controls should be put in place?
Content of the training
Would you like to make fruit-based products? The CTCPA, Centre technique de la Conservation des Produits Agricoles, offers a training course in fruit processing. What are the ingredients in juices, compotes and coulis? What are their roles and functions? This course will teach you how to produce different juice, compote and coulis recipes, and provide you with an exhaustive overview of the regulations and controls governing fruit processing.
This course is held in Avignon and Nantes.
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA