Training courses
Destacados
Instituto Agronómico Mediterráneo de Zaragoza
Regenerative agriculture and sustainable soil management for greater climate resilience and food security in the Mediterranean
This course is designed for agricultural professionals, researchers, policymakers, and producers. Its objective is to provide advanced knowledge and practical tools for the design and implementation of regenerative agriculture and sustainable soil management practices adapted to Mediterranean agroecosystems. Faced with the urgent challenges of
Fundación para la Agricultura del Conocimiento
ATEX fires. Fire protection in the food industry
GOALS Acquire regulatory and technical knowledge on fire and explosion prevention and protection, with special attention to the risks inherent in the agri-food industry. To learn about the new features and/or changes introduced by the new regulations approved by Royal Decree 164/2025, of March 4, which approves the Fire Safety Regulations for
agro cabildo Tenerife
Milk sampler. Letter Q
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 REGISTRATION
CNTA
Food shelf life
CNTA course for the acquisition of the necessary knowledge about the methodologies to be applied in the study of the shelf life of foods from the point of view of sensory and microbiological quality. Registration January 16, 2024 to April 29, 2024 PROGRAM
Simbiosis, S. Coop. Galega
Traceability in companies in the food sector
40-hour online course on traceability of special interest to those who work in the food sector (Veterinarians, Agricultural Engineers, Biologists and related professions) and wish to implement a traceability system in a company. This course is accredited by the National Health System with 4.8 credits of continuing education for Graduates/Degrees in
EILZA
Yogurt and fermented milk technology
The course covers the knowledge of the physical-chemical and microbiological characteristics of yogurts and fermented milks and analyzes the production procedures. PROGRAM | REGISTRATION | CONTACT: formacion@eilza.es and 654826419
AINIA Learning
Development and implementation of Food Safety Culture Plan
This online course will allow you to plan the process of identifying, measuring and improving the food safety culture of your own organization. You will learn what culture is and how to implement plans to improve it. It consists of the following modules : Introduction to Food Safety Culture Stages and key elements in the implementation of a food