Training courses
Destacados
Dirección General de Desarrollo Rural, Innovación y Formación Agroalimentaria. MAPA
Organic Production Course on regulations, advice, production and marketing
From April 13 to 16, 2026, the Course on Organic Production: Production, regulations, advice and marketing will be held in virtual classroom and online training format, a training proposal aimed at delving deeper into the key aspects that define the present and future of organic production in Spain. The course will offer a comprehensive overview of
Asociación Española de Técnicos Cerealistas (AETC)
Glutopeak, rapid assessment of gluten quality. IV webinar of the AETC series “The laboratory as a source of data for decision-making”.
Within the training cycle “The laboratory as a source of data for decision making” of the Spanish Association of Cereal Technicians (AETC), the following webinar will take place on February 12: “Glutopeak, rapid evaluation of gluten quality” 16:00 h Welcome. Javier Alonso. President of the AETC 4:10 p.m. Zaira Ruiz. Technical Sales Representative
Asociación Española de Técnicos Cerealistas (AETC)
“Amylograph, Viscograph and Viscoquick: uses and applications”. Third webinar of the AETC series “The laboratory as a source of data for decision-making”.
Within the training cycle “The laboratory as a source of data for decision making” of the Spanish Association of Cereal Technicians (AETC), the following webinar will take place on February 12: March 10: “Amylograph, Viscograph and Viscoquick: uses and applications” 16:00 h Welcome 4:10 p.m. Zaira Ruiz. Technical Sales Representative of the
Asociación Española de Técnicos Cerealistas (AETC)
Farinograph and Extensograph, operating principle, use and applications. II webinar of the cycle “The laboratory as a source of data for decision making” of the AETC.
Within the training cycle “The laboratory as a source of data for decision making” of the Spanish Association of Cereal Technicians (AETC), the following webinar will take place on February 17: “Farinograph and Extensograph, principle of operation, use and applications” 16:00 h Welcome. Javier Alonso. President of the AETC 4:10 p.m. Zaira Ruiz
Asociación Española de Técnicos Cerealistas (AETC)
Quality control of grains and flours. First webinar of the AETC series “The laboratory as a source of data for decision-making”.
Within the training cycle “The laboratory as a source of data for decision making” of the Spanish Association of Cereal Technicians (AETC), the following webinar will take place on February 12: “Grain and flour quality control” 16:00 h Welcome. Javier Alonso. President of the AETC 16:10 h Manuel Gómez Pallarés. Professor of Food Technology at the