cz
The aim of the training is to provide theoretical foundations in the areas of milk quality, microbiology, basic analytical methods, and metrology, which are essential for effective laboratory process management and quality control in the dairy industry. The training is intended for new and experienced laboratory staff and quality managers.
Date:
April 15th, 2025 (application deadline April 1st, 2025)
September 23rd, 2025 (application deadline September 9th, 2025)
Location: Hotel Krystal, Prague 6
Lecturers: Ing. Ivana Hyršlová, Ing. Jitka Peroutková, Ing. Martina Švejcarová, Ing. Iva Mrvíková, Martin Mičlo
Schedule: 9:00 a.m. – 2:00 p.m. (registration from 8:30 a.m.)
Program:
- Milk
primary production, milk composition, factors affecting its quality - Food microbiology
characterization and control of microorganisms affecting the quality and safety of dairy products, supplemented by practical demonstrations of cultured samples with characteristic and atypical findings in commonly determined microbial groups. - Basics of chemical analysis
basic analytical tests of milk and dairy products - Introduction to the principles of metrology
introduction to metrology with an emphasis on the correct use of measuring instruments and the importance of calibration and verification in laboratories
Note: The training is conducted in Czech.
For more information, please contact akce@milcom-as.cz.