Training courses

Aimed at interested people, this 10-hour face-to-face course aims to understand and apply the processes of making blue cheeses. CONTENTS Technological fundamentals for the production of blue cheeses: production processes, technological parameters to be applied in each of the stages, types of ferments, utensils and equipment needed, etc. Blue cheese

Aimed at quality managers in the food sector who want to apply artificial intelligence (AI) in their daily work, the objective of the course is to learn how to practically apply AI through multiple practical cases designed specifically for the food quality department: procedures, audits, data analysis, reports and much more. PROGRAM Introduction to

Aimed at shepherds and interested parties, this 24-hour face-to-face course addresses, in a practical way, the preparation of various dairy products.

The European project ATTRACTISS will hold a new edition of its "Train the Trainer" training program from May 18-20, 2026, at the University of Pisa (Italy). This intensive 2.5-day workshop is aimed at agricultural advisors, innovation facilitators, and professionals interested in strengthening their skills in designing and implementing interactive

Aimed at shepherds and other interested parties, this 24-hour face-to-face course covers the theory and practice of cheesemaking: milk, composition, cleaning and sanitary requirements.

From May 4 to 8, 2026 , Madrid will host the in-person course “Creating Added Value in Precision Livestock Farming: From Sensors to Decision-Making,” a specialized training program that will address the use of sensors, data, and digital technologies applied to livestock production systems. The course will be taught in English and will take place at

Contents Cleaning in the Dairy: How it's done and what it's for VISIT TO FACILITIES AND PERFORMANCE OF CLEANING

Aimed at people who wish to start a project to create a cheese factory or dairy workshop , this course will provide information on the different aspects to consider when creating a dairy workshop at a technical, sanitary, administrative level, etc. The aim of the course is to help visualize the aspects to consider when creating a new cheese factory

Activities for vocational training and skills acquisition, within the framework of the Strategic Plan for the Common Agricultural Policy (PEPAC) 2023-2027 For information and registration, please contact our Training Department team: ℹ️ Maite Roldán ✉️ mroldan@fecoam.es ℹ️ Lidia Pérez ✉️ lidia.perez@fecoam.es ℹ️ Almudena Lucas ✉️ alucas@fecoam.es

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

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

iRiego has opened registration for the free online course “Digitization of Meteorological Data and Pest Detection” , which will be held from April 6 to 8, 2026. This training will focus on the use of meteorological data to improve irrigation management and optimize decision-making in agriculture. The course will allow participants to delve into the

Goals Learn to perform cleaning and general hygiene operations on equipment and facilities, as well as environmental protection support operations in the food industry, according to the instructions received. This course is delivered online and lasts 60 hours.

The course is entirely online and consists of 7 modules, with a planned duration of 50 hours, but you can finish it at your own pace. Upon completion, you will receive a certificate of completion, indicating the total training hours. PROGRAM: Topic 1. Introduction to agroecology and organic production. Topic 2. Organic production regulations

iRiego will hold the free online course “Influence of Digitalization on Society” from March 18 to 20, 2026 , a training proposal focused on analyzing how new digital tools are transforming irrigation processes, soil control and crop management. The training will address the process of adapting the agricultural sector to digitalization solutions

The 2026 Continuing Education Program for Rural Technicians includes the 6th International Course on Irrigation Design, Management, and Innovation , advanced training aimed at strengthening technical skills in a strategic area for agriculture. Irrigation is key due to its contribution to productivity—the yield of irrigated hectares is far greater

Content Introduction, concept and situation of integrated production Traceability and food safety Management of agri-food handling and processing centers under integrated production Technical requirements for the handling and transformation of agri-food products under integrated production Prevention of occupational and environmental risks in the

Addressed to: People who work in activities that involve handling food products. Goals: The objective of this course is to provide participants with the necessary knowledge regarding food safety and hygiene, and knowledge of current legislation. Content: Topic 1: General principles of food handling. Topic 2: Food Hygiene. Topic 3: Premises

Next Thursday, February 26 , from 5:00 p.m. to 8:00 p.m. , ASETAGA will hold the free online training “Efficient Composting: Keys to Valorizing Waste from the Agro-industrial Sector” , a practical session aimed at improving the management and valorization of by-products through efficient composting techniques. The training aims to provide

Contents Module 1 Introduction to the GLOBAL GAP standard (5 hours) Objective: To train for the application of advanced methodologies for process improvement, quality management and food safety, based on knowledge of the legal framework that regulates the quality and safety policy and its fundamental bases. Module 2 Implementation and requirements