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

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.

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

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

A 6-hour in-person course for renewing the pesticide handler's license to improve the qualifications of professionals in the agri-food and rural sectors. PROGRAM | REGISTRATION

Activities for vocational training and skills acquisition, within the framework of the Common Agricultural Policy Strategic Plan (CASP) 2023-2027

Free food handler course in relation to activities for professional training and acquisition of skills, within the framework of the Strategic Plan of the Common Agricultural Policy (PEPAC) 2023-2027 SCHEDULE: June 16th and 17th | 4:00 PM to 9:00 PM | Total hours: 10 LOCATION: Municipal Library House of Culture, C/ Capitán D. Francisco Melendreras

This 60-hour in-person course pursues specialization in food safety in order to be able to perform functions of development, implementation and improvement of food safety and inspection mechanisms. PROGRAM | REGISTRATION | INFORMATION and CONTACT, Inés Rodríguezm unitec@clusaga.org, 981556062

10-hour in-person course that teaches current legislation on the safety and health of food intended for the final consumer and the correct and effective application of correct hygiene practices. PROGRAM | INFORMATION and REGISTRATION, 968351282 / 699786927, lidia.perez@fecoam.es | PLACE: Alguazazs Town Hall

Good hygiene practices in the honey sector. Definition of honey, management of hives. PROGRAM | REGISTRATION and INFORMATION 948013052 | INTIA

Develop your agri-food transformation project/Develop your agri-food transformation project Goals: Technically train participants to develop a food processing activity with efficiency, safety and compliance with regulatory requirements. Promote projects, through training as well as strengthening the network of producers. Promote relationships