czDo you need to prepare customized training for your employees? Do you have special training requirements?
We offer you our knowledge and experience in this area.
Tell us your requirements, and we will prepare training according to your ideas, adapting both the content and form.
Possible topics include:
- good laboratory and manufacturing practices
- chemical analyses, measurement accuracy
- microbiological analyses in the food industry (practical demonstrations can be arranged)
- dairy product manufacturing technology
The price will be determined individually based on the length, scope, and number of participants. We will be pleased to provide you with a specific quote.
Note: The trainings are conducted in Czech.
Review
"We were very satisfied with your training courses. We particularly appreciate the high level of expertise of the instructors, their friendly and helpful approach, and excellent communication throughout the entire collaboration. The training courses were customized to our needs and delivered the expected results. We look forward to working with you again in the future."
Kunín Dairy
"Completing the individual training course "Microbiological and Analytical Methods in Food Processing" was extremely beneficial and inspiring for me. The training focused not only on the theoretical part, including detailed information about colostrum and applicable microbiological standards for milk, but also on practical work with samples according to these standards. I had the opportunity to learn about microbiological control methods, culture media specifications, and sample preparation, including practical testing and evaluation. I most appreciated the opportunity to test my own diverse colostrum samples and then consult the results and their evaluation with experts, in my case with the very kind and helpful Mrs. Jitka Peroutková.
Another part of the training focused on chemical and analytical methods for determining milk, in my case colostrum in various forms. Again, the approach was perfect, both in terms of theoretical information, explanations, and the provision of materials, as well as practical testing of methods under the kind guidance of experts who were willing to answer all my questions and share their experiences. This greatly enriched the whole experience.
The biggest benefit of this training is that it does not use standard milk samples; instead, each participant has the opportunity to bring their own specific samples and work with them. This allows participants to gain specific and practical experience that can be directly applied in practice. I would definitely recommend this workshop to anyone interested in quality control of dairy products and microbiology in the food industry.“
Ing. Petra Švajná (quality control, Corinos House, s.r.o.)