This course takes place every year, ask about the next dates.
· Better knowledge in hard and semi-hard cheese processes
· Knowledge in raw materials and comparison with standards
· Management of raw and pasteurized milk hard and semi-hard cheese processes
· Improvement of milk quality in hard and semi-hard cheese processes
· Organization of work to correct defects in hard and semi-hard cheese processes
Technicians, cheesemakers, R&D managers, engineers
The course is meant for professionals with:
Welcome and presentation of participants
DATE : from 21nd january to 25 february 2019 (week 4) - This course takes place every year, ask about the next dates.
COST : 1560€ ( without meals and accommodation)
LENGTH : 32 hours
PLACE : National Dairy School (ENIL) of Besançon-Mamirolle - 25 620 MAMIROLLE - FRANCE
LANGUAGE : All courses are in English
Julien ROUILLAUD, experimented trainer in hard and semi-hard cheese technology and in adults education
Situated in the heart of Franche-Comté, first french region for the manufacturing of unpasteurized milk cheeses and the manufacturing of cheese spreads, the National Dairy School (ENIL) of Besançon-Mamirolle trains the technicians and the experts of the dairy companies since 1888.
As a member of the National Dairy Schools Network and the European Association of the Dairy technologists, our institute trains students and employees from all over the world.
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) 3 84 37 27 24 / E-mail : email@example.com
National Dairy School (ENIL) of Besançon-Mamirolle
Grande Rue - 25620 MAMIROLLE - FRANCE
Phone + 33 (0)381 559 200 / Email : firstname.lastname@example.org
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.
|Lieu||ENIL de Besançon - Mamirolle|
|Catégories||Stages en anglais sur les technologies fromagères|
|Pièces jointes||DCT24 - Hard and semi-hard cheese technology 2019.pdf|