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

The course is aimed at staff in the dairy and cheese sector and will seek to strengthen the capacity of small and medium-sized cheese dairies to understand and manage their potential environmental impacts. To reduce the environmental impact in the dairy sector, training in Life Cycle Assessment (LCA) is crucial, focusing on on-farm production (GHG

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.

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

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

PONS IP and Fundación PONS, within the EDIH Madrid Region, invite you to the Practical Workshop 'Leading the projection of the business in the new era of AI', a two-hour event in which AI is placed at the center as a key tool to improve the productivity, security and resilience of the business. Participants in this session will learn how to turn

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

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

Addressed to: 🔹 Young people who wish to join the agricultural business 🔹 Business owners who take on preventative activities 🔹 Agricultural and livestock workers designated for prevention in the company 🔹 People interested in getting started in occupational risk prevention in the sector 📜 Training that complies with Royal Decree 39/1997 to perform

Source: RFEAGAS Registration will remain open until Sunday, February 1st, and there are a total of 10 places available. A new course will begin on February 24th at La Estiva, the only shepherding school in Aragon. In its five years of operation, the school has already trained more than 50 shepherds at its headquarters in San Juan de Plan. The

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