Training - Making the most of plant proteins for a treat from aperitif to dessert (Dijon)
The CTCPA and SAYENS are combining their technical expertise to offer you an exclusive training course: adding value to plant proteins for a treat from aperitif to dessert!
CTCPA PEDAGOGY
- Acquire the formulation and process keys needed to develop a range of finished products that make the most of plant proteins in human nutrition, thanks to the expertise and tools of industrial technical centers.
LEARNING OBJECTIVES
- Active and participative pedagogy
- Exchange of experience and discussion
- Presentations, slide shows, case studies
- Hall tour and equipment presentation
- Practical application through hands-on workshops
- Lunch meetings with the speakers
- Provision of documentation and training materials
- Evaluation of the course by the trainees
- Knowledge assessment questionnaire
- Issuance of a training certificate
TEACHING METHODS
- DAY 1 - THEORETICAL BACKGROUND
- DAY 2 - PRACTICAL WORKSHOPS
- Workshop 1: Protein-enriched cereal products
- Thematic workshop #2: Vegetable dumpling dishes
- DAY 3 - PRACTICAL WORKSHOPS
- Thematic workshop 3: Extrusion-cooked aperitif snacks with legumes
- Thematic workshop 4: Vegetable chocolate mousse
- CONCLUSION
Content of the training
We're offering a 3-day training course in Dijon to help you make the most of plant proteins, from aperitif to dessert. Theory and practical workshops, supervised by project manager engineers and trainers from CTCPA and Sayens, teacher-researchers from Institut Agro Dijon, all experts in food technology and formulation.
Discover our other training courses: Agri-food training courses, a complete catalog of training courses, CTCPA
CERTIFICATION EXAM
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