Pourquoi et comment décontaminer les poudres alimentaires ?
Propriétés d'usage, broyage, séchage, procédés de décontamination adaptés aux poudres
Because innovation requires regularly updated knowledge, we are developing high level training programs to allow your teams to remain at the top of their skills and to bring from the added value to your products.
Our training courses are led by experts (engineers, teachers-researchers, industrialists) and complemented by practical workshops .
Are there several of you at your company who want to take the same training course?
Benefit from a 50% discount from the 2nd participant
Today, more than 2,000 company managers, executives and R&D, Quality and Production technicians, have already taken our training courses.
SAYENS is accredited as a training organization by Datadock
Our quality system guarantee. Our training courses are reimbursed at 100% by the OPCA, through the contributions paid for professional training to the collecting organization to which your company is attached.
Do not hesitate to contact your OPCA to find out the terms of coverage.
Comment alléger les aliments en sel, sucre ou matières grasses
Maîtriser la saveur, la texture et l'aromatisation
Arômes dans les aliments
Génèse et incorporation d'arômes, interactions avec la matrice, impact des procédés…
Formulation, une étape clé dans le développement d'un aliment
Outils et démarche, mécanismes physico-chimiques, rôle des ingrédients...
Les traitements hautes pressions : intérêts technologiques
Contexte, technologie et applications
If you would prefer
tailor-made training,