Milk sampler. Letter Q Training course Program Composition and characteristics of raw milk Raw milk quality concepts Mandatory controls to be carried out on the farm and in the dairy center Sampling material Sampling procedure …
INTERHÉXLIX. INTERPROFESSIONAL ORGANIZATION OF THE BREEDING SNAIL Hubs, Platforms and networks Organization made up of representative organizations of the production, processing and, where appropriate, marketing and distribution of agri-food products, of a sector or product included within the agri-food …
International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM) Research entity International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM) …
GastrODS: SDGs, gastronomy and olive oil Event Achieving the SDGs undoubtedly depends on education. This education should not focus solely on theoretical aspects related to environmental problems, but should also foster in students ways to commit to and take action to transform the environment and …
Grups operatius a Catalunya. Call 2018 (Catalan) Multimedia content The Technical Dossier no. 123: “Grups operatius a Catalunya. Call 2018” is dedicated to the Groups Operatius developed within the framework of the CAP Strategic Plan (PEPAC 2023-2027), and includes the Agricultural Knowledge and Innovation Systems, also …
BRC–IFS Intensive Course: Food Safety, Quality and Competitiveness Training course Implementation, maintenance and auditing of BRC and IFS+ systems Includes an optional Artificial Intelligence module applied to the standard's procedures General objective: To provide professionals in the agri-food sector with the technical, practical, …
EIT Food Consumer Observatory Multimedia content The EIT Food Consumer Observatory regularly produces research reports and studies on consumer perceptions of food. …
Production of yogurts and fermented milks Training course Obtain the desired quality dairy products. Identify yogurt-making techniques so they can easily assess the feasibility of adapting existing facilities to produce this type of product based on high-quality factors. Learn how to use raw materials and their …
PTI. FOODALLERGY CSIC Hubs, Platforms and networks The challenge of PTI is the knowledge and detection of food allergens that have a high impact, wide diffusion and high sensitivity. …
NETPOULSAFE Hubs, Platforms and networks Network that will collect, validate and share support measures implemented or close to being implemented in European poultry producing …
Fire Protection Course in the Agri-Food Industry. ATEX Fires. Training course This course will focus on the design of protective measures and the drafting of documentation related to fire protection in the agri-food industry. The approach will be practical, explaining the most appropriate technical solutions for each situation and …
ISO 22000:2018 Standard Training course The course is structured into four training modules, and the modules must be completed sequentially in the established order. Students will be able to view the content in digital format, and once the digital content has been viewed, they will be able to …
Food Safety Certificate Training course The BRC-IFS online food safety certification course consists of four theoretical modules and one practical module. REGISTRATION …
Evaluation of Andalusian chickpea ecotypes. 2020/2021 campaign. Multimedia content Local varieties or ecotypes are the result of the repeated process carried out by farmers to sow and select seeds for planting, generating most of the diversity in types and forms specific to each crop, for each use, and in each region. Part of this …
