This course takes place every year, ask about the next dates.
advanced level
Technicians, cheesemakers, R&D managers, engineers
The course is meant for professionals with:
Participants ideally should have the following knowledge basis in microbiological and biochemical aspects of cheesemaking.
E-learning formation (Webalim™) is available for reaching pre-requisites. Please contact us for more informations.
Welcome and presentation of participants
DURATION : 4 days 28 hours
PLACE : National Dairy School (ENIL) of Besançon-Mamirolle - 25 620 MAMIROLLE - FRANCE
LANGUAGE : All courses are distributed in English
This training is then available for specific training session in your cheese factory.
Jamal KEBCHAOUI, experimented trainer in pasta filata cheeses technology
Courses’place : ENIL (french national dairy industry school) of Mamirolle - Grande rue - F-25620 MAMIROLLE
We are located in the heart of Franche-Comté, the first french region for the manufacturing of raw milk cheeses and spreadable cheeses. Dairy industry school of Mamirolle is training technicians and experts in dairy companies since 1888.
Meals and accommodation Hotels in the town of Besançon (120 000 habitants)
ANFOPEIL – Réseau des ENILs
Place du Champ de foire - 39800 POLIGNY - FRANCE
Phone : +33 (0) 384- 37 27 24 / E-mail : accueil@anfopeil-enil.fr
Or
National Dairy School (ENIL) of Besançon-Mamirolle
Grande Rue - 25620 MAMIROLLE - FRANCE
Nathalie Caro
Phone + 33 (0)381 559 200 / Email : nathalie.caro@educagri.fr
Highway A36 from Strasbourg / Mulhouse
Highway A6/A36 from Paris
Highway A40/ A39 from Lyon
This training is then available for specific training session in your cheese factory.
Event Date | 03-10-2022 13:30 |
Event End Date | 07-10-2022 12:00 |
Individual Price | 1 670 € |
Location | National Dairy School (ENIL) of Besançon (France) |
Categories | Dairy Technologies training course |
Attachment | Process and functional properties of moz... |