Training courses

Featured

01/04/2025

Consejo de Colegios de Ingenieros Técnicos Agrícolas

Free training in digital skills related to Agricultural Engineering

With a pre-registration period ending on February 7, the Council of Colleges of Agricultural Technical Engineers has launched a comprehensive training program in digital skills aimed at registered

31/01/2025

Veraliment

Introduction to artificial intelligence for the food sector

Learn how to apply Artificial Intelligence in your daily life Create specific procedures, extract what you need from a new regulation or verify the labeling of your products with Artificial

17/03/2025

CIHEAM Zaragoza

Integrated pest management for sustainable agriculture

Key reasons to attend this course Gain knowledge about various types of pests, including phytophagous insects, plant pathogens, weeds and their impact on agriculture and forestry. Learn about modern

09/04/2025

CNTA

Do you want to know the shelf life of food?

Virtual course, includes individual tasting (pending information)

20/05/2024

Ministerio de Agricultura, Pesca y Alimentación

Profitability and sustainability in the dairy sector

Course of the continuing training plan for rural technicians of the Ministry of Agriculture, Fisheries and Food (MAPA) MAP TRAINING | COURSE CALENDAR | APPLICATION FORM

13/03/2024

IRTA

Calibration course (5 years) for Welfair beef slaughter auditors. 2024

The training of qualified auditors in animal welfare inspection according to Welfare Quality protocols is an essential requirement to guarantee the quality of the certification. IRTA periodically organizes training and qualification courses for auditors in collaboration with the different experts of the Welfare Quality Network. Price €300 + VAT

Applicability of innovative tools to produce matured beef and pork

23/01/2024

IRTA

Applicability of innovative tools to produce matured beef and pork

Meat maturation is a post-mortem refrigeration process that, if carried out correctly, allows the sensory characteristics of the meat to be improved, especially in terms of toughness. Thus, the maturation process allows meat with a high sensory quality to be introduced into the market. However, poor selection of raw materials and incorrect handling