Training - Analytical techniques in physical chemistry laboratories (Auch & Avignon)

The CTCPA offers you a training course in Analytical techniques in a physics/chemistry laboratory in Auch or Avignon. Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA

Training - Microbiology of appertized products (Avignon)

The technical center for the conservation of agricultural products offers you a training on the microbiology of canned products

Training - Strain library management and microbial identification (Avignon)

Join the Strain library management and microbial identification training course: field strain conservation

Training - Yeasts and molds in the food industry (Avignon)

CTCPA online training course on yeasts and molds in the food industry

Training - Legionella risk management in the food industry (Avignon)

CTCPA online training course on Legionella risk management in the agri-food industry

Training - Microbiology of dairy products (Avignon)

Train in dairy product microbiology with the CTCPA in Avignon. Thanks to this training, you'll be able to anticipate, analyze and control microbiological risks. Discover our other training courses: Agri-food training courses, a complete training catalog, CTCPA  

Training - Microbiology of fermented plant products (Avignon)

The CTCPA offers training in the microbiology of fermented plant products in Avignon. With this training, learn to master the functional properties of foods and discover fermentative engineering. Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA

Training - Processing fruit into juice or nectar (Avignon)

Learn how to transform fruit into juice or nectar at the CTCPA! Manufacturing processes, ingredients and functions, regulations...

Training - Food microbiology practical training (Avignon)

Come and train at the CTCPA with our food microbiology practical courses in our own laboratory in Avignon.

Training - Microwave treatment (Avignon)

CTCPA offers microwave treatment training. This course is available at the CTCPA in Avignon, as well as by distance learning! During this microwave processing training course, you'll learn about the technological principles of microwaves, as well as the technical aspects. Discover our other training courses: Agri-food training courses, a complete training catalog, CTCPA

Training - Microscopic observations of vegetative and spore-forming microorganisms for stability testing (Avignon)

Join the training course on microscopic observations of vegetative and spore-forming microorganisms for stability testing with the CTCPA from the comfort of your own home! The success of the practical part of this training course depends on access to your laboratories, the availability of your equipment (microscope, etc.) and [...].

Training - Formulation and production of hot and cold soups (Auch, Avignon, Beauvais & Nantes)

Regulations, formulation, manufacturing, controls... you will know everything about the world of hot or cold soups!

The CTCPA, a key player in the VITAMIN'A project: Greater Avignon's vision of innovative trades and training around naturalness and food.

The CTCPA is proud to be a partner and player in the VITAMIN'A project.

[Seminar] Visions of the future of naturalness & Large-scale project for Greater Avignon

Training - Good hygiene practices (Amiens, Avignon, Nantes & Paris)

Good hygiene practices: Follow our training in Amiens and make your staff aware of the challenges of food safety.

Training - EHEDG expert on hygienic design (Avignon)

EHEDG expert training on hygienic design at the CTCPA in Avignon! Register for this training course from April 3 to 5, 2024.
This training course will enable you to transfer your skills in hygienic design of equipment and processes for the food industry, in order to better meet the needs of consumers and distributors, taking into account current legislation and standards, but also anticipating future changes.

Training - Internal auditor (Amiens, Auch, Avignon, Nantes & Paris)

The Centre Technique de la Conservation des Produits Agricoles offers you an internal auditor training in Nantes.

Back in pictures on the last cookie cycle of the CTCPA in Avignon - June 20 to 24, 2022

The last cookie cycle took place at the end of June in the technological hall of the CTCPA of Avignon. Throughout the week, the trainees were able to advance on their project of artisanal cookie factory, and to work on their recipes during the days of practical work.

Training - Lactofermentation: key points in making fermented vegetables (Avignon, Beauvais & Dijon)

The CTCPA offers you a training course on fermentation of vegetable products! Don't wait any longer to register

Training - Setting and controlling crimping (Auch, Avignon & Beauvais)

This training aims to provide you with theoretical and practical knowledge on the adjustment and control of crimping.

Training - Mastering cleaning and disinfection in the food industry (Amiens, Avignon & Nantes)

Training on the mastery of cleaning and disinfection offered by the Technical Center for the Conservation of Agricultural Products.

Training - HACCP: Advanced level (Amiens, Auch, Avignon, Nantes & Paris)

Learn to master the HACCP preparatory steps, to correct them according to the recommendations and to apply the good practices.

Training - Crimping and capping control (Auch, Avignon & Beauvais)

Training on the control of crimping and capping organized by the Technical Center for the Conservation of Agricultural Products.

Avignon

Training - How to audit my suppliers (Avignon)

The CTCPA offers a "How to audit your suppliers" training course in Avignon or by distance learning. How to audit your suppliers? This training course will provide you with the methodology and techniques you need to achieve your objectives. Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA

Training - Good hygiene practices for maintenance teams (Amiens, Avignon & Paris)

The technical center for the conservation of agricultural products offers training on good hygiene practices for maintenance teams.

Training - Hygiene and first-level maintenance (Auch & Avignon)

Training on hygiene and maintenance of the first level proposed by the Technical Center for the Conservation of Agricultural Products.

Training - Determining nutritional values independently in compliance with the INCO regulation (Avignon)

Labeling rules are going to change dramatically in the coming years with the NEW European regulation INCO n° 1169/2011.

Training - Foreign body control (Amiens, Avignon & Nantes)

Detect, identify, prevent, act: this training aims to give you the keys to control foreign bodies.

Training - Industrial performance tools for small and medium-sized businesses (Avignon)

Pilot your activity in a relevant way, learn to optimize your industrial and environmental performances!

Training - Cross-functional communication and management (Avignon & Nantes)

Improve your communication practices, develop cooperation, learn to convince and argue...!

Training - Local management level 1 (Avignon)

Identify your management style, learn to position yourself, improve your practices and adapt your behavior.

Training - Successful integration: being a company tutor (Avignon & Nantes)

The CTCPA offers you a training to succeed your integration process by being a tutor in the company.

Training - Becoming an in-house trainer (Avignon & Nantes)

The CTCPA offers you a training to build and run your internal training program. Sign up now !

Training - Successful job interviews (Avignon)

Understand the stakes and purposes of the professional interview for both the employee and the company with the CTCPA!

Training - High pressure treatment (Avignon & Nantes)

Training on high pressure treatment: principles, applications, regulations and perspectives proposed by the CTCPA

Training - Development of heat treatment schedules for continuous bulk products (Avignon, Beauvais & Nantes)

Continuous heat treatment training proposed by the CTCPA (Technical Center for the Conservation of Agricultural Products).

Training - Development of batch heat treatment schedules (Avignon, Beauvais & Nantes)

Training in heat treatment scales in batch proposed by the CTCPA (Technical Center for the Conservation of Agricultural Products)

Training - Sterilization in flexible packaging (Avignon, Beauvais & Nantes)

The CTCPA offers a complete training course on the sterilization process for flexible packaging in Avignon. This course can also be held in Beauvais and Nantes. During this training course, you will learn which flexible packaging is suitable for sterilization, and what sterilization heat treatment is... All these questions will be answered by putting [...]

Training - Autoclave retraining (Avignon, Beauvais & Nantes)

Autoclave operation training/refresher course for the food industry in Avignon. This course is also available in Beauvais and Nantes. Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA

Training - Operating an autoclave in the food industry (Avignon)

The CTCPA, expert in food preservation, offers you a complete training on the operation of food processing autoclaves.

Training - Vacuum cooking and pasteurization in flexible packaging (Avignon, Beauvais & Nantes)

Learn the ins and outs of sous-vide cooking, its advantages and limitations. Become able to manage vacuum cooking according to the nature of your product.

Training - Preservation methods for food products (Avignon)

Join the CTCPA d'Avignon's food preservation training course! There are many different ways of preserving food: cold preservation, heat treatment, physical treatment, chemical treatment and vacuum cooking... The CTCPA d'Avignon trains you in these different techniques thanks to its experience! During this training course on preservation methods [...]

Training - Thickeners and texturizers (Avignon, Bordeaux & Nantes)

Thickening and texturizing agents: a complete formation around starches, hydrocolloids, proteins and emulsifiers.

Training - Formulation and pasteurization of ready-made meals (Avignon, Beauvais & Nantes)

The CTCPA offers training in the preparation of pasteurized ready meals in Avignon and Nantes! This course is also available in Beauvais. A comprehensive course on the preparation of pasteurized ready meals, covering product formulation, technological aspects of heat treatment, packaging issues and equipment. [...]

Training - Sauce formulation and production (Avignon & Nantes)

The CTCPA offers you a complete training course dedicated to sauce formulation and production in Nantes! This course is also available in Avignon. The CTCPA offers you a complete training course to formulate and transpose a stable sauce into industrial production. From understanding the mechanisms involved in texture to the [...]

Training - Formulation and sterilization of ready-made meals (Avignon, Beauvais & Nantes)

The CTCPA offers you a training course in appertized ready meals, including formulation and preparation, in Avignon and Nantes! This course is also available in Beauvais. From the selection of products and ingredients, to preservation and use-by dates, this comprehensive training course will enable you to "formulate" a [...]

Training - Jam-making (Avignon & Beauvais)

Regulatory context, manufacturing process, roles of ingredients... learn how to make jam with the CTCPA!

Training - Fruit processing (Avignon, Bordeaux & Nantes)

Learn about fruit processing at the CTCPA! Manufacturing processes, ingredients and functionality, regulations...

Training - Formulation optimization and nutritional constraints (Amiens & Avignon)

The CTCPA training allows you to acquire all the necessary skills to optimize your formulations.

Training - 4th range fruit and vegetable technology (Avignon & Nantes)

Learn about the specific knowledge of 4th range fruits and vegetables with the CTCPA!

Certification course - Running a canning business (Avignon, PACA)

Learn how to run a canning business thanks to the Centre Technique de la Conservation des Produits Agricoles!

Training - Hygienic design of equipment (Nantes & Avignon)

Learn about the hygienic design of equipment with the CTCPA !
The CTCPA is a member of EHEDG France.

EDUCATIONAL VISIT OF THE CTCPA BY THE PACKAGING DEPARTMENT OF THE IUT OF AVIGNON

On Monday February 29th, the first year packaging students visited the CTCPA in Avignon. The students were able to have a vision focused on the product. For example, they were made aware of the methods of appertization of fresh products and their impact on nutritional qualities. They were able to discover the analysis chain of [...]

CTCPA Avignon : success of the open day visits !

The CTCPA of Avignon opened its doors to welcome about thirty industrialists for visits.

CTCPA Avignon : open day - ohmic pilot - postponed to 31/03/2015

The CTCPA Avignon invites you on March 31, 2015 an open day to present its technological hall and its new ohmic equipment. This day is open to all upon registration here. The activities of the Center will be presented to you and demonstrations will be proposed during this event. At the end of 2014, the CTCPA has installed in [...]

Novel Q: stakeholders meet to discuss the European project in Avignon

The Novel Q project stakeholders met in Avignon on June 7 and 8.

Online training - Internal auditor

The Centre Technique de la Conservation des Produits Agricoles offers you an internal auditor training in Nantes.

Online training - How do I audit my suppliers?

The CTCPA offers a "How to audit your suppliers" training course in Avignon or by distance learning. How to audit your suppliers? This training course will provide you with the methodology and techniques you need to achieve your objectives. Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA

Online training - Microwave processing

CTCPA offers microwave treatment training. This course is available at the CTCPA in Avignon, as well as by distance learning! During this microwave processing training course, you'll learn about the technological principles of microwaves, as well as the technical aspects. Discover our other training courses: Agri-food training courses, a complete training catalog, CTCPA

Microbiological shelf life (MSS) of foods: what has changed on April 29, 2024!

Since 29/04/2024, IT DGAL/SDSSA/2024-270 has replaced IT DGAL/SDSSA/2019-861, relating to the validation of the microbiological shelf-life of foods.

Innovations in the Pasteurization of Prepared Foods: Microwave Technology at the Service of the Food Industry

The market for pasteurized ready-made meals in supermarkets has grown strongly in recent years, particularly in the form of tray-packed, ready-to-heat products. The stakes involved in microwave pasteurization are therefore high, and linked to both economic and environmental dimensions.

Product launch: the CTCPA supports the LES PALETS DU SOLEIL cookie factory

The CTCPA helped cookie maker LES PALETS DU SOLEIL launch new products. Read their testimonial!

Microbiological control and shelf-life optimization: the CTCPA supports COOKERS

The CTCPA provided scientific support and technical expertise to COOKERS, the frozen food division of the CAFE NAJJAR group, on the microbiological control of their milk breads and cheese-filled croissants.

EHEDG Hygienic Design 2024 expert training: registration now open!

Take advantage of an enriched EHEDG training course on hygienic design in Avignon from April 3 to 5, 2024 and discover the program now!

Developing a yacon syrup production process: the CTCPA supports Yacon & Co

The CTCPA supported the startup YACON & CO in the development of a yacon syrup production process.

[Save the date] Innovative approaches to local food processing

The CTCPA is organizing a half-day event on October 24, 2023 at its Avignon site on the theme of innovative approaches to processing local food products.

Inauguration of the CTCPA's new microbiology, molecular biology and nutritional quality laboratories

On March 30, 2023, the CTCPA inaugurated its new microbiology, molecular biology and nutritional quality laboratories in Avignon.

Interview with Carla LUCET, Head of Development Projects East - National Start-up Manager for FoodTech Lyon AuRA

Carla LUCET, Project Manager Development East and National Start-up Manager, was interviewed by FoodTech Lyon AuRA on May 22, 2023. Discover the interview.

Sizing a cookie factory: the CTCPA supports SOPPREG

The CTCPA supported SOPPREG (Société de Distribution et de Production de Produits Régionaux) in sizing its cookie factory.

Trainees in the "Running a canning business" course: they have created BOCOQS

In 2021, Pierick Jacquey and Paul Bedin completed the "Conduire une activité de conserverie" certification course at the CTCPA in Avignon. Since then, they have created their LES BOCOQS canning factory. Here's a look back at their journey with co-founder Paul BEDIN.

Quality training: what our trainees have to say

A few comments from our Quality training trainees!

Optimization of the recipe and pasteurization process of the mate drink Matécito: the CTCPA accompanies France Maté

The CTCPA accompanied France Maté in the optimization of its recipe and the heat treatment process of its Matécito drink.

Innovating with Pulsed Light, the CTCPA and Claranor join forces to support agri-food companies

The CTCPA and Claranor have joined forces to help companies in the agri-food sector identify and develop new sustainable processing applications using Pulsed Light.

Opening an artisanal cannery: Sylviane Galéa, restaurateur testifies!

After 37 years in the restaurant business, Sylviane GALÉA decided to open her own canning factory to diversify her activity. Before launching her business, Sylviane followed several training courses at the CTCPA: leading a canning activity, foie gras, dry sausage making, jams, cookies... She comes back with us on this support.

[Save the date] Festival of vegetable fermentation: from science to jars (October 27 in Rennes)

The fermentation of vegetables, at home as well as on the scale of a market garden farm, is a real emerging trend in the (ancestral) preservation of vegetables. For the citizen, it is a way to preserve his vegetables by reappropriating his food, and for the market gardener, it is a sustainable way to valorize his productions.
Vegetable fermentation is extremely developed in Asia and much less so in France, with the exception of cabbage fermentation for sauerkraut. As such, there is no data on the fermentation ecosystems of these products, their conservation, their nutritional value, their culinary use ... this is the purpose of the project FLEGME!

[Open House] Discover our new microwave tunnel for the pasteurization of ready meals!

The CTCPA organizes an open day on October 13, 2022 in Avignon to discover its new microwave tunnel Sairem for the pasteurization of ready meals. This day is the opportunity to exchange with the specialists of the CTCPA, SAIREM and IAA. We are waiting for you !

[Open House] Discover our new microwave tunnel for the pasteurization of ready meals!

The CTCPA organizes an open day on October 13, 2022 in Avignon to discover its new microwave tunnel Sairem for the pasteurization of ready meals. This day is the opportunity to exchange with the specialists of the CTCPA, SAIREM and IAA. We are waiting for you !

training for small businesses ocapiat

Discover all our OCAPIAT training courses at CTCPA! Contact us for more information, we'll be delighted to hear from you.

upcoming trainings

Find out about all our upcoming training courses at all our sites. Contact us for more information.

Webinar - Microwave pasteurization of ready meals

Avignon CTCPA's center is now equipped with a microwave heat treatment tunnel.
This tunnel is dedicated to pasteurization trials of pre-packaged food products, such as ready meals for example.
Discover in our webinar the results of our study!

Formulation: how to ferment vegetables?

How to ferment vegetables ? The CTCPA experts answer your questions about product development and formulation!

5 CSR and Sustainable Development training courses for agri-food companies

From the beginning of the school year, get trained on the following topics: CSR, environmental impact of packaging, eco-design of products, food waste and water management with the CTCPA!

[NEW] LACTO-FERMENTATION Training: Key points of fermented vegetable manufacturing [October 10 and 11, 2022]

It's new! The CTCPA proposes its new training course "KEY POINTS OF FERMENTED VEGETABLE MANUFACTURING" on October 10 and 11, 2022 in Avignon.

Webinar - Microwave pasteurization

Since the end of 2021, the CTCPA in Avignon is equipped with a microwave heat treatment tunnel. This tunnel is intended for the pasteurization of pre-packaged food products, such as ready-made meals for example. Microwave technology is already well known and used for cooking or tempering frozen products, and it is now adapted to pasteurization of processed foods. Discover more in our webinar!

Video: microwave pasteurization of pre-packaged food products

Since the end of 2021, the CTCPA in Avignon is equipped with a microwave heat treatment tunnel. This tunnel is intended for the pasteurization of pre-packaged food products, such as ready-made meals for example. The microwave technology is already well known and used for cooking or tempering frozen products, and it is now adapted to the pasteurization of pre-packaged products.

Webinar - Microwave pasteurization of food products

Since the end of 2021, the CTCPA in Avignon is equipped with a microwave heat treatment tunnel. This tunnel is intended for the pasteurization of pre-packaged food products, such as ready-made meals for example. The microwave technology is already well known and used for cooking or tempering frozen products, and it is now adapted to pasteurization of processed foods. Discover more in our webinar!

The CTCPA has arrived in Dijon: train to become a canner in September and November 2022! 

The CTCPA has arrived in Dijon: train to become a canner in September and November 2022! 

Indonesian, artisanal and organic dishes and sauces in jars: the Enak Délice cannery is formed at the CTCPA!

Founded by Nurlita and Vincent DENIS, the cannery ENAK DELICE manufactures and markets Indonesian, artisanal and organic dishes and sauces. The two associates trusted the CTCPA to train them in the canning trade and to determine their sterilization scales. Vincent DENIS, co-founder, comes back with us on this support.

Success story: Les Bocaux du Bistrot, from a Parisian cannery to a national success!

Co-founded 8 years ago in the Paris region by three friends, the company Les Bocaux du Bistrot, whose production site is now located in Savoie, is now a national success with its premium recipes in jars distributed by renowned customers such as Accorhotels, TGV Lyria (Gate Gourmet Group), ... The CTCPA has been supporting the company since the launch of its activity. Back on the success story of our client with Sylvain Cravero, co-founder.

100% financed training courses in the agri-food industry for VSEs and SMEs (OCAPIAT regional offer)

The CTCPA is referenced in the training catalog of the OPCO OCAPIAT. Our training courses have been selected in 6 cities: Amiens, Nantes, Avignon, Auch, Bourg-en-Bresse and Paris on the following themes: cycles and career paths, packaging, regulations and food safety, environment and sustainable development.

Transposition of recipes to an industrial scale and manufacturing of marketable pre-series: the CTCPA accompanies OGUST

Created by Zacharie Thiery, the company OGUST offers enriched gastronomic solutions to fight against malnutrition. The CTCPA has supported the company by the transposition to the pilot scale of the formulations and the process then by the realization of marketable pre-series days with the implementation of a sanitary measurement plan.

Autoclave in the food industry: the point on the regulation

The autoclave is a pressurized device, as such it is subject to certain regulations, to ensure the safety of the operator. The CTCPA lists these elements.

JETHICA cannery: making the pleasure of eating well locally, healthy and sustainable accessible

After having followed the training " To lead a canning activity " in March 2021 at the CTCPA Avignon, the three friends Thibaud Camille and Jérémy launch their canning factory JETHICA in Montmeyran (26). Thibaud, co-director, comes back with us on this project.

Producers: visibility with consumers thanks to FOX!

The European FOX project aims to stimulate short food circuits for fruit and vegetables by developing innovative soft processing technologies. This approach creates business opportunities for regional centers and provides quality processed food that benefits the local community.

Cap Protéines Challenge: the 6 finalist teams

On December 15, 2021, the jury met remotely to select the 6 finalist teams of the Cap Protéines Challenge. Each team is now mentored by an expert and benefits from personalized support. The final phase of the competition will take place on May 12, 2022 to select the winners of the first edition of the Cap Protéines Challenge!

Video - Ohmic heating

We take you to our technology hall in Avignon to show you how ohmic heating works and what its applications and strengths are!

NEW APPROACHES FOR AN EVOLUTION OF THE "MICROBIOLOGICAL RISK - NUTRITIONAL BENEFIT" COMPROMISE FOR HEAT-TREATED VEGETABLES - RIBENUT

RIBENUT (2014) - ref. IT309

Online training - Microbiology of sterilized products

The technical center for the conservation of agricultural products offers you a training on the microbiology of canned products

CTCPA in the region

Thanks to our regional locations, we are able to offer you a contact near you.

Working in the agri-food sector: our job cycles

At the CTCPA, we are committed to training you in the agri-food industry. We offer you training courses for certification (or not) on the whole French territory.

contacts-page

You have a question or a need? Contact the CTCPA teams! Our regional experts are listening to your problems and projects

[Replay] Webinar to launch the Cap Protéines Challenge

The Cap Protéines Challenge was officially launched by a webinar on September 21, 2021 at the CTCPA in Avignon.
The objective of the competition is to allow students of any field to participate in a challenge to present an innovative solution around plant proteins. The innovation can concern all the links of the sector from the farmer's field to the consumer's plate.

Canned food: Folastre traiteur launches with the help of the CTCPA!

Caterer for 20 years, Christophe Folastre decided to diversify his activity by producing canned food, terrines and soups. After having followed the cycle "to lead a canning activity" at the CTCPA Dury, Mr Folastre was followed by the CTCPA to ensure the total control of the pasteurization process. He comes back with us on this accompaniment.

All our equipment

Carry out tests and pre-series on our food processing equipment: from product preparation to packaging.

Discover ohmic heating in video!

We take you to our technological hall in Avignon to show you how ohmic heating works and what are its applications and strong points!
Ohmic heating, a gentle and innovative technology to preserve the organoleptic and nutritional qualities of your products.

Customer testimonials

Training catalog

Training in production, food quality and safety, regulations, management and skills management...

Training in food quality and safety, regulations

In order to guarantee the hygiene and safety of products offered to consumers, the food industry is required to comply with specific rules and standards. The control of sanitary safety is a fundamental requirement for the food industry, whatever its size and activity. Consult our training catalog!

Production training

Agri-food training - management and skills management

Within the framework of its agri-food training offer, the CTCPA trains you in management and skills management.

Training engineering

The CTCPA has an agri-food training engineering service. The CTCPA training team is composed of a national training director, 4 training coordinators, a training advisor and 35 trainers spread all over France (Nantes, Amiens, Avignon, Auch, Bourg-en-Bresse). Our regional coordinators are specialists in training engineering, and our trainers are professionals in your field! As employees of the CTCPA, they are at the heart of the field.

Collective intelligence, networks and partners

Testing and pre-production: from formulation... to packaging

Heat treatments

Pasteurization, sterilization, microbiological stability control, ohmic heating, development of isobaric scales, microwaves: we help you optimize your heat treatment scales to improve the organoleptic and nutritional qualities of your products, reduce processing times and cut energy consumption. We use our software Stéri'Opt.

Innovative technologies for conservation, treatment, decontamination

Food microbiology laboratory

We have acquired expertise in controlling the microbiological risk of foods at every stage of their production: raw materials, manufacturing, processing, and preservation. In our food microbiology laboratory and our molecular biology laboratory, we provide various services to support you in the development of your products.

Food safety: management systems

Your food safety control procedures are carried out in several stages that must be followed scrupulously to guarantee the safety of a food product in its intended use. Because the sanitary control of a food production requires a step by step work, we offer you an à la carte support to set up your sanitary control plan according to your current level of control.

Our 3 food analysis laboratories

Health security

Technology halls

Microbiology: the CTCPA recognized by the DGAL!

The CTCPA is recognized by the DGAL as an official entity for the validation of the microbiological shelf-life of foods

A beautiful week of Cycle " CONDUCTING A CONSERVERY ACTIVITY " took place from January 18th to 22nd at the CTCPA of Nantes !

[Cycle " to lead a canning activity from 18 to 22 January 2021] : Our trainees had the opportunity to learn about the regulations of canning, the implementation of hygiene practices, the basics of microbiology, the choice of packaging and equipment ... During this training the CTCPA provides its trainees with [...]

Vincent Thibault becomes the new General Manager of the CTCPA

The CTCPA, Technical Center for the Preservation of Agricultural Products, is pleased to announce the appointment of Vincent Thibault as the new General Manager, as of January 4, 2021. He succeeds Christian Divin who has been leading the CTCPA since 1990.

Dynamo and Fog Protect: two Qualiment projects accepted!

We are proud to announce that we are partners in two Qualiment projects: Dynamo and Fog Protect. DYNAMO We are involved in the Dynamo project (Coordination UMR SayFood Caroline Pénicaud) which focuses on dynamic LCA for multi-criteria evaluation combining environmental and nutritional indicators of food products. This multi-objective optimization approach will allow us to propose a [...]

Eric Roux, culinary journalist, cooks with preserves at "BRUT".

The 100% digital media Brut has published "Les recettes du journaliste culinaire Éric Roux pour cuisiner la sardine" in partnership with UPPIA. Through this video, the journalist shows all the interest of the canned food in the daily cooking. Eric Roux is used to give his culinary advices with canned food [...].

An innovative and integrated approach for new tomato products - TOMHEALTH project

The objective of the TOMHEALTH project is to work on several parameters in order to optimize this quality and maximize the beneficial effects of the tomato. Among these factors, the project focuses on the choice of the tomato genotype as well as the growing conditions. A particular interest is given to the irrigation strategy which allows to increase the yield of the tomato.

Nantes hosted two sessions of the "Running a canning business" training course

Two sessions of the training course "Managing a canning activity" took place at the Nantes site from June 29 to July 3, for one, and from July 6 to 10, for the other, supervised by project managers in canning and heat treatment technology and in the management of the safety of the canning industry.

A new microbiology paper on the detection of Listeria monocytogenes and Pseudomonas fluorescens on industrial surfaces

The CTCPA (Dr Stéphane André) and several partners (Anses, Actalia, IFIP, AgroParisTech, Isara Lyon), have just published a microbiology article in the journal Fems Microbiology Letters entitled: "European survey and evaluation of sampling methods recommended by the standard EN ISO 18593 for the detection of Listeria monocytogenes and Pseudomonas fluorescens on industrial surfaces".

The CTCPA partner of the 3rd Symposium "Fruit & Veg Processing 2020

The CTCPA, the INRA SQPOV UMR408 and the UMR QualiSud are pleased to announce that the 3rd Symposium on Fruit and Vegetable Processing "Fruit & Veg Processing 2020" will take place from March 31 to April 2, 2020 at the Palais des Papes in Avignon. How to allow processed fruits and vegetables to [...]

Microbiology and pathogen: detection of salmonella in food matrices

The CTCPA (Nathalie Paniel) and the UPMC - Observatoire Océanologique (Thierry Noguer), have just published an article in the journal Foods entitled: "Detection of Salmonella in Food Matrices, from Conventional Methods to Recent Aptamer-Sensing Technologies. (Detection of Salmonella in Food Matrices, from Conventional Methods to Recent Aptamer-Sensing Technologies). Rapid detection of the pathogen [...]

Creating his own canning business: Christophe Guidone testifies

Christophe Guidone, a chef by trade, decided in April 2019 to take the CTCPA Devenir Conserveur training to start his own cannery. Discover the testimony of this entrepreneur.

How to industrialize your recipes? Plantus testifies

Adrien Perret, founder of the startup UI and of the brand PLANTUS, called upon the skills of the CTCPA to industrialize his recipes, a range of refreshing fizzy drinks, made from infused plants of French origin, 100% ORGANIC and without any added sugar, sweetener or flavoring. Back on this adventure.

CQP machine operator training: Conserves France develops the skills of its teams

Conserves France called upon the CTCPA for a CQP training course for machine and line operators.

Launch of the new edition of the Innovafood® competition

The Terralia Competitiveness Cluster is launching the 2019 edition of the innovafood® competition Do you have a product innovation in the marketing phase or recent (less than one year at the date of registration)? Which affects the agri-food plant sectors (Fruit & Vegetables, Cereals & Pulses, Beverages & Wines) and products derived from cereals, algae, and other plants?

Pacaleg: a new project for the structuring of the dry vegetable sector

The PACALEG project, in which the CTCPA participates, has just started. The subject is about dry vegetables in Provence Alpes Côte d'Azur "from the analysis of the needs of processors to the realities of agricultural production".

Ensuring the safety of its products: Savor & Sens testifies

Savor&Sens has called upon the services of the CTCPA to ensure the safety and quality of its products.

The VitaMed thesis on Mediterranean products (nutritional quality) starts

A new thesis on the nutritional qualities of Mediterranean products carried by Tiffany Antoine of the University of Aix-Marseille (AMU) and co-financed by the CTCPA and INRA is starting. It focuses on the topic: "Intestinal absorption of fat-soluble vitamins: molecular mechanisms, interactions with compounds of Mediterranean legumes and technological solutions (VitaMed)". [...]

New presidency for the AFNOR V01C commission "Food Safety - Hygiene and Management

Anne-Gaëlle Mellouët, Food Safety, Quality and Regulatory Manager at CTCPA, was appointed President of the AFNOR V01C "Food Safety - Hygiene and Management" commission on December 13, 2018, for a 3-year term. She thus succeeds the mandate of Jean-Robert Geoffroy (Actia). This AFNOR V01C commission is in charge of [...]

The CTCPA provides training for job seekers in POEC (collective operational preparation for employment)

The POEC or collective operational preparation for employment is a device of the reform of vocational training created to promote the reintegration of job seekers. The POEC aims to provide rapid access to sustainable employment and to provide training in occupations for which companies are having difficulty recruiting. Within the framework of a POEC, [...]

Microbiology and nutritional quality: 2 scientific articles published

[MICROBIOLOGY] The CTCPA (Stéphane André and Stella Planchon), the University of Brest (I.Leguerinel, N.Desriac, P.Mafart) and the Polytechnic University of Cartagena, Spain (A.Palop) published this month in the International Journal of Food Microbiology a paper on "Convergence of Bigelow and Arrhenius models over a wide range of heating temperatures".

More organic and local vegetables in your plate: Lezsaisons creates its workshop with the technical support of the CTCPA!

Lezsaisons, a company based in Haute-Savoie, is launching into the transformation of fruits and vegetables ready to cook for the catering industry and individuals. Operating in a short circuit where it positions itself as a link between producers in the Savoie region and gastronomy professionals, it called on the CTCPA to design an industrial-scale workshop with a 2200 m2 plant. Philippe Monet, CEO of Lezsaisons, testifies.

The CTCPA focuses its microbiology research on the Thermoanaerobacterium group

The emergence, about ten years ago, of the bacterial group Thermoanaerobacterium, involved in the alteration of canned foods, represents a new important microbiological risk for manufacturers in this field who must be able to better control these species on the food processing lines. Indeed, these species are : Both mesophilic and [...]

The CTCPA "Cereals" team is growing and diversifying

The CTCPA has just recruited 2 new R&D project managers specialized in cereal products who can now intervene as consultants on your projects. These two experts have a strong experience on all types of cereal products: cookie, bakery and industrial pastry with more than 18 years spent in service [...]

The CTCPA has received the confirmation of its ITAI qualification from the Ministry of Agriculture and Food

On February 8, 2018, the Minister of Agriculture confirmed the ITAI (Agro-Industrial Technical Institute) qualification of the CTCPA. This qualification is a label of excellence awarded for 5 years following a qualification procedure led by the DGER and the scientific and technical council of Actia. This qualification is the opportunity to propose a strategic vision [...]

Microbiological shelf life of foods : The CTCPA is recognized by the DGAL as an official entity

According to the European regulation of the "Hygiene Package", food operators are responsible for the foodstuffs they put on the market and must ensure that they are not dangerous. To do this, they draw up a sanitary control plan in order to define measures to control identified hazards and check that they are in compliance with the [...]

Industrial scaling of recipes : Local in a jar testifies

Local en Bocal called on the CTCPA for the industrial scaling of its recipes and to train its teams.

Alcohol-free wine formulation: Le Petit Béret testifies

Le Petit Béret decided to formulate a wine-flavored drink without alcohol and without alcoholic fermentation.

CQP training: the CTCPA trains the Saint Mamet teams with a specific device

The CTCPA trains the teams of Saint Mamet with a specific device of training CQP to make evolve competences.

MEET THE CTCPA AT THE CFIA IN RENNES ON MARCH 8!

The CTCPA will be visiting the CFIA in Rennes on March 8, 9 and 10. If you wish to meet us, do not hesitate to make an appointment! Mr. Christophe Hermon, director of the CTCPA West and EHEDG member (on the EHEDG booth), Mr. Vincent Fradin, industrialization project manager and Mrs. Frédérique Duranton, project manager, will be present [...]

SMALL AND MEDIUM-SIZED COMPANIES, DO YOU PROCESS MEDITERRANEAN VEGETABLES?

VSEs, SMEs, do you process Mediterranean vegetables? For your sector, on April 8, 2016 is organized a day on innovation including R&D results presented by experts. Mastering the transition to innovative, sustainable and economical preservation processes and packaging How to optimize the nutritional and organoleptic quality of your products? Better [...]

Phenotypic and generic characterization of species of the thermoanaerobacterium group

The EMaiRIT'S unit (Expertise in the Control of Industrial Risk in Spore-forming Thermoresistants) of the CTCPA of Avignon has conducted a project to better understand the behavior of species of the Thermoanaerobacterium group: the Caracther project. Two main species have been identified and studied. In order to better control the consequences of the emergence of this group of microorganisms, at the origin of [...]

TRAINING COURSES FOR SMALL AND MEDIUM-SIZED AGRIBUSINESSES 100% FINANCED BY OPCALIM!

The CTCPA offers to companies with less than 300 employees, members of Opcalim, nearly 30 training courses financed at 100% within the framework of the TPE PME program (not deducted from the training plans and not taken on the CPF). Management - Quality - Production - Maintenance - Innovation To give you as much choice as possible, 45 training sessions have been [...]

CTCPA 2016 COLLECTIVE RESEARCH PROGRAM

The CTCPA carries out each year collective research projects and technical studies, financed thanks to the Taxe Fiscale Affectée paid by the members of the Center. These projects meet in priority the needs of collective research and industrial issues, expressed by the nationals. The 2016 collective research program is available on the [...]

ANIA ACTIA GUIDE TO NUTRITION LABELLING OF FOODSTUFFS

The CTCPA has participated to the drafting of the Ania Actia Guide concerning the nutritional labelling of foodstuffs through the RMT Nutriprevius in which it is actively involved. This guide is available by contacting us here. It brings a concrete help to the companies for the realization of a nutritional declaration in accordance with the INCO regulation. It is made of a regulatory part and an explanatory part [...]

RMT ACTIA CHLEAN - HYGIENE : A PRACTICAL GUIDE FOR CONDUCTING MICROBIAL ADHESION TESTS

The practical guide for the realization of microbial adhesion tests is available. Coordinated and written in collaboration with the CTCPA, it can be downloaded from the Actia website. The CTCPA, coordinator of the RMT Chlean, brought its expertise in microbiology and hygienic design (member EHEDG). Summary : In the food industry, the biocontamination of surfaces [...]

Ohmic heating and fruit juice: Foulon Sopagly innovates!

At the end of 2014, the CTCPA accompanied Foulon Sopagly in the sizing of a new production line using ohmic heating.

Piave: call for projects "Innovative products for safe, healthy and sustainable food - functional and customised foods

The thematic call for projects "Innovative products for safe, healthy and sustainable food - functional and customized foods".

Fighting food fraud: Daregal testifies

In this context, the CTCPA proposes to accompany food companies in the prevention and management of fraud in the agri-food industry.

The CTCPA partner of the Food Intelligence Trophy

Ecotrophélia France competition: innovative food products

At the beginning of July, the CTCPA participated to the Ecotrophélia France competition as a member of the technical jury, six new innovative food products were rewarded. This first national student competition of food innovation, organized by the CCI of Vaucluse and its partners, gave its prize list this Thursday, July 2nd in Avignon. Six new food products were awarded [...]

New PET packaging: Raynal et Roquelaure innovates in partnership with the CTCPA

The Zapetti brand (Raynal et Roquelaure) is innovating by putting on the market sauces with a new packaging in PET and metal lid. This innovation developed with the help of the CTCPA is now available on the shelves. Back with Thierry Loubet, R&D Manager of Raynal et Roquelaure products.

Aqrbot: low heat treatment applied to appertised foie gras

AQRBOT: the low heat treatment applied in France to appertised foie gras guarantees the control of sanitary risks

Agri-food sector summary by Bpifrance

Sector summary distributed by Bpifrance dedicated to the agri-food industry including innovation trends, actions and figures.

INNOVATION: IMPLEMENTATION OF THE JUNCKER PLAN IN FRANCE

440 million of innovation loans from the Juncker Plan financed via the European Investment Fund will be made available to French SMEs and SMIs from May. The Boards of Directors of the EIF (European Investment Fund) and the EIB (European Investment Bank) announced at the end of April the first concrete initiatives financed under the [...].

THE AGRI-FOOD COMPETITIVENESS CLUSTER HELPS AGRI-FOOD SMES TO DARE TO INNOVATE!

The agri-food competitiveness cluster TERRALIA, the PACA agri-food CRITT and the CTCPA help agri-food SMEs to dare to innovate! "Innovate? Why not me?" is the theme of the day of information and animation on innovation for SMEs and VSEs in the food industry in the region that the cluster TERRALIA and the CRITT Agro-alimentaire PACA [...].

Microalgae analysis: Microphyt testifies on the improvement of its processes

The CTCPA accompanied Microphyt on Analyses on microalgae which allowed the company to improve its processes.

Research tax credit: guide available

For several years, Industrial Technical Centers (ITCs) have been automatically approved for research tax credits (RTCs).

Update of the Decision on Stuffed Pasta (82) and the Code of Practice on Quenelles

Decision 82 Stuffed Pasta and Code of Practice Quenelles were updated in December 2014 and are applicable as of January 1, 2015.

Metagenomics: an innovative analysis technique

The CTCPA proposes a new analysis technique: metagenomics. It aims to study all or part of the microbial population.

INCO Regulation: are you in compliance?

Are you in compliance with the new INCO regulation? Since December 13, the new INCO regulation has been in force.

MECADAPT: thesis to better understand the physiology of the Moorella alteration bacterium

MECADAPT thesis: to better understand the physiology of Moorella in order to better control its presence on the production lines.

Agri-food intelligence: 2014 Trophy

Agri-food intelligence: the CTCPA was part of the jury as a food safety professional and innovation expert.

Fruit leather: CD fruits innovates!

Innove : Cuir de Fruits approached the CTCPA of Auch to help finalize its concept of fruit leathers.

Innovations in the food industry: award-winning packaging developed with the CTCPA at SIAL

This end of the year 2014 has seen two agri-food innovations awarded: Twists awarded at Sial and CD Fruits at the Agropole d'Agen's National Agri-food Business Creation Competition. These two innovations were developed in partnership with the CTCPA.

Stability tests of canned food: the CTCPA supports Bocage Restauration

A few months ago, the CTCPA accompanied the company Bocage Restauration for a FormAction on the management of stability test cases. Back in brief on this collaboration with Mrs Aurélie Laget, QHSE-RSE manager of Bocage Restauration.

The CTCPA has a new ohmic heating driver!

At the end of 2014, the CTCPA installed a new ohmic heating pilot in its Avignon technology hall.

Research tax credit: an aid to innovation

The Research Tax Credit: an aid to innovation (Assessment of the CIR 2012) As an industrial technical center (CTI), the CTCPA falls into the category of service providers for which the invoiced amount of eligible R&D expenses is taken into account for twice its amount in the calculation base of the CIR. Why [...]

UMT Actia QUALIVEG : mid-term review

The UMT "Nutritional and Microbiological Qualities of Processed Plant Products: Qualiveg" brings together the CTCPA (coordinator: Stéphane Georgé) and INRA Paca - UMR 408 Sécurité et qualité des Produits d'Origine Végétale (co?coordinator: Catherine Renard).

Agri-food sector: the major role of industrial technical centers

Beyond its mission of general interest to its members, the CTCPA supports many actors in the agri-food sector.

Training for VSEs and SMEs financed at 100%.

OPCALIM offers a training program for small and medium-sized businesses with 100% coverage of educational costs.

Food Intelligence Trophy - 2nd edition

After the great success of the 1st edition in 2013, AGROPARC, the CTCPA and all the other partners (INRA, CRITT, FRIAA, Terralia) launch the 2nd edition of the Food Intelligence Trophy. This food intelligence competition is open to any project leader less than 3 years old, on the themes of Food Safety and Packaging. The prize is [...]

The CTCPA at FoodMicro 2014

The EMaiRIT'S unit of the CTCPA participated at the beginning of September to the FoodMicro 2014 exhibition organized by the SFM (French Society of Microbiology).

lactic acid bacteria combined with high pressure: ANR Blac HP project

ANR Blac HP project: lactic acid bacteria combined with high pressure for a sustainable stabilization process of meat products Following the call for projects 2015 of the ANR (National Research Agency), the Blac HP project in which the CTCPA is a partner was selected. Its objective is to combine the use of a [...]

Develop your business through product innovation: INNOV'AGRO program

This program is organized by the Critt agroalimentaire with the support of the CTCPA. It will allow SMEs to secure and accelerate their product innovation by setting up a structured and methodical innovation approach, based on the recommendations of experts and factual elements (technical assets and constraints, investment levels, projected industrial costs, etc.).

Ohmic heating and high pressure technologies: European project Prometheus

The Prometheus project team has published its final report, announcing encouraging results on ohmic heating and high pressure technologies

The CTCPA partner of the Ecotrophélia France 2014 competition

Final of the Ecotrophélia France competition, more than 130 students representing 12 higher education schools presented 17 innovations.

The QUALIVEG mixed technology unit is equipped with a thermoresistometer

The laboratories of "Nutritional quality of the vegetable products" and the CTCPA are equipped with a new apparatus: thermoresistometer

Food safety: the CTCPA's expertise recognized internationally

The CTCPA is an expert in food safety. On June 4th, the scientific director of the CTCPA spoke at the Ecole Nationale des Services Vétérinaires de Lyon during the English Speaking Summer School 2014

FLONUDEP: an ANR project on the promotion of sustainable fruit and vegetable chains

FLONUDEP: an ANR project on the promotion of sustainable fruit and vegetable chains The ANR-ALIA FLONUDEP project has developed a decision-making tool for professionals based on a simultaneous evaluation of a food chain according to three major axes: the environment, nutritional quality and the quality of the product.

INCO regulation: determine the nutritional values of your products

The new regulation, N° 1169/2011, on food information for consumers came into force on December 13, 2011. The CTCPA proposes you to determine the nutritional values of your products to bring your labels in compliance with the new European regulation INCO.

POLOVD3: olive oil to fight osteoporosis and muscle wasting

CTCPA and the POLOVD3 project on olive oil to fight osteoporosis and muscle wasting.

Guide protection against malicious acts: the CTCPA referenced by the DGAL

In the newly updated Guide of Recommendations for the Protection of the Food Chain against the Risks of Malicious, Criminal or Terrorist Actions 2014, the DGAL (Direction Générale de l'Alimentation) cites the CTCPA as a source of information and training on Food Defense.

How to preserve longer and avoid waste? The CTCPA on E=M6.

On April 6th, the television channel M6 broadcasted a report for which the CTCPA was asked. The topic? How to preserve longer and avoid waste. Expert in the field of products conservation and food waste, the CTCPA has transmitted to the general public the conservation advices according to the products. Our experts shed light on the best way to preserve products at home and the precautions to take.

CQP industrial cleaning worker course in inter-company IAA

The CTCPA offers you a course " CQP Qualified Industrial Cleaning Worker " in IAA inter-companies in Avignon - from October 10th 2014 to February 5th 2015 in collaboration with I SUD Formation Conseil. Objectives : To carry out the various operations of cleaning and disinfection in the respect of time and budgets [...]

Product characterization with the CTCPA: Pollenergie testifies

Accompanied by the CTCPA for the characterization of its products, Pollenergie offers propolis-based products rich in polyphenols.

Reducing sources of waste and malfunctions in production: the CTCPA is there!

The CTCPA proposes to accompany you in a process of identification and reduction of the sources of waste.

The CTCPA, member of 5 new RMT Actia

The mixed technology network (RMT) is a tool for scientific and technical partnership, set up and supported by the Ministry of Agri-food, under the coordination of Actia for the agri-food sector. This group of actors in development and transfer, research and education constitutes a unique network of expertise in its field. [...]

2014 Collective Research Program and 2015 Call for Projects

The 2014 Collective Research and Technology Support Program is now available on our website.

Ohmic heating at the CTCPA: an internationally recognized expertise

CTCPA engineers presented the ohmic heating technology at a researchers' meeting in Frankfurt.

MICROBIOLOGY LABORATORY: FOCUS ON THE ANAEROBIC CHAMBER

The EMaiRIT'S unit (Expertise in the Control of Industrial Risk in Spore-forming Thermoresistants) of the CTCPA of Avignon has recently equipped itself with an anaerobic enclosure allowing to manipulate microorganisms in absence of oxygen. This enclosure works like a glove box with a superior quality of anaerobic and has the advantage of an easier handling by means of sleeves. Figure 1 [...]

First health claim obtained by a food supplement with the help of the CTCPA

The food supplement has just obtained a positive opinion from EFSA for a health claim. Accompanied by the CTCPA.

Optimize your pasteurization schedules with microbiological and technical expertise

Optimize your pasteurization scales by a microbiological and technical expertise with the CTCPA, technical reference center.

Training on how to innovate effectively: methods and tools

Training to innovate efficiently: method and tools Within the framework of the Opcalim South-East SME program, the CTCPA offers training cycles financed at 100% by Opcalim outside the training plan on : Product - Process Innovation Quality - Health - Safety - Environment HACCP / Food defense / Crisis management Reserved for members [...]

Return on the participation of the CTCPA in the 9th edition of SECUR'FOOD

On October 2nd and 3rd, the CTCPA participated to the 9th edition of Secur'Food, a congress and business convention on food safety and traceability. Return on the interventions. On October 2nd and 3rd, the CTCPA took part in the 9th edition of Secur'Food, a congress and business convention on food safety and traceability.

Innovative technologies at the CTCPA: developments at different stages of maturity

The TRL scale, which can be translated as Technology Maturity Level, is a measurement system used by U.S. government agencies and many global companies (and agencies) to assess the stages of maturity of a technology. In general, when a new technology is first invented or designed, it is not immediately applicable. [...]

A thesis to better control spore-forming spoilage bacteria, from the field to the finished product

Better control of spore-forming bacteria, but how? The Microbiology laboratory of the CTCPA in Avignon is working on the knowledge of spore-forming strains responsible for spoilage of canned food to enable the actors of the food industry to better control their production. Conducted collectively for the canning industry, this project is supported by the National Association of the Canning Industry of France.

Innovation grants: focus proposed by the CTCPA

Innovate, yes, but where to find the financial support? The CTCPA proposes you to make a point on the existing aids to innovation.

THE CTCPA AND THE REGIONAL FOOD POLE OF REFERENCE AND EXCELLENCE OF THE CHAMBERS OF COMMERCE OF PACA ARE PARTNERS IN ADVANCING CRAFT BUSINESSES

The CTCPA and the Pôle Alimentaire Régional are partners in helping craft businesses move forward.

Fruit juice innovation: SEB Moulinex Infiny Press Revolution

Groupe SEB conducted a study with the CTCPA on a fruit juice innovation that demonstrated better yields...

PROTECTIVE EFFECT OF THE DRYING PROCESS OF DUCK BREASTS ON THE RISK OF CAMPYLOBACTER TRANSMISSION

Gain a better understanding of the Campylobacter risk in uncooked duck products, and determine the effectiveness of processing and preservation methods on their population.

MANUFACTURE OF NEW FRUIT-BASED PRODUCTS WITH HIGH NUTRITIONAL VALUE USING INNOVATIVE TECHNOLOGIES

In April 2013, the CTCPA published the results of the experimental study complementary to the ANR Tempantiox project on the manufacture of new fruit-based products with high nutritional value by innovative technologies, supported by FranceAgriMer. The objectives of the Tempantiox scientific project are to better understand the impact of heat and heat treatment on the quality of the product and the [...]

THERMOPHILIC SPORE-FORMING BACTERIA RESPONSIBLE FOR NON-STABILITY AT 55°C AND THEIR RESISTANCE TO HEAT TREATMENT: RESULTS OF A TEN-YEAR STUDY BY THE CTCPA

A look back at the results of a ten-year study of the thermophilic spore-forming bacteria responsible for cases of non-stability at 55°C.

A SCIENTIFIC EXPERTISE OF THE CTCPA MICROBIOLOGY LABORATORY: PSYCHROPHILIC/PSYCHROTROPHIC SPORES

06For several years, the CTCPA has developed a particular expertise on the foie gras matrix (refrigerated or ambient stable products depending on the process). As a specific product, foie gras has been the subject of various collective research projects, in particular in microbiology to study the alteration flora of pasteurized foie gras, to develop [...]

Determining the shelf life of a food: the challenge-test, an indispensable tool

The product or process challenge test is an essential tool to determine the shelf life of a food.

Determination of the shelf life of pasteurized foie gras

The CTCPA conducted a research project to validate the long shelf life of pasteurized foie gras.

Food Defense : feedback and testimony on a training course implemented at the CTCPA

Several companies, including Berlidon, have therefore followed the training offered by the CTCPA for the implementation of Food Defense.

INRA PACA AND THE CTCPA INVOLVED IN THE EUROPEAN PROJECT OPTIFEL ON THE DEVELOPMENT OF PRODUCTS ADAPTED TO SENIORS

In Europe, the number of elderly people living in institutions or at home (i.e. living alone) is increasing. Under these conditions, there are risks of undernutrition in this population, which can lead to a loss of autonomy. The main objectives of the Optifel project coordinated by Catherine Renard of INRA Paca are i) to establish a set of guidelines for the [...].

The CTCPA is once again qualified as an ITAI by the Ministry of Agriculture

The CTCPA is again qualified ITAI by the Ministry of Agriculture The CTCPA has just been qualified again as Agroindustrial Technical Institute (ITAI) by the Ministry of Agriculture (Dger), through the network head Actia. The main strong points of the Center identified by the scientific and technical council of Actia, in charge of the qualification process [...]

Autoclave mapping: when to check?

Why, when and how to perform a mapping or an audit of your autoclave? The CTCPA answers.

ASSISTED PASTEURIZATION BY HIGH PRESSURE TO STABILIZE FOIE GRAS

On February 6 and 7, Stéphane André, Head of the Microbiology Laboratory, presented the results of a project of pasteurization assisted by high pressure to stabilize foie gras at the national congress of the French Society of Microbiology (SFM). The different tests conducted validate the use of high pressure treatment, for the proposed scale (6000 Bar, 10°C).

OHMIC HEATING AT CTCPA: 20 YEARS ALREADY!

On the occasion of the twentieth anniversary of ohmic heating at the CTCPA, the Center offers you a review of this innovative technology. Leader of the European project NOVEL Q in 2005-2010 on ohmic heating, the CTCPA has developed its expertise for more than twenty years today. More than fifty companies supported in twenty years The [...]

CTCPA PRESENTS THE INTEGRATION TOOL FOR NON-PERMANENT FIRST EMPLOYEES DURING A WEBINAR ON FEBRUARY 7TH

CTCPA rh software: to cope with variations in activity during the year, companies in the meat processing and catering industry frequently recruit non-permanent staff

IMPACT OF INDUSTRIAL PROCESSES ON THE NUTRITIONAL QUALITY OF PROCESSED PRODUCTS

How to measure the impact of industrial processes on the nutritional qualities of processed products? The CTCPA published in September 2012 the results of a study on the impact of industrial processes on the nutritional qualities of products. Based on an indicator developed by Nicole Darmon's team (UMR NORT Inserm 1062/Inra 1260) and proposed by [...]

OCEA, INTERACTIVE TRAINING TOOL FOR EMPLOYEES: NEW VERSION ACCESSIBLE VIA THE WEB

Ducs de Gascogne (see interview below) and Sodeleg took part in updating the OCEA system with the CTCPA.

FREE* TRAINING COURSES FOR SMALL AND MEDIUM-SIZED BUSINESSES IN THE SOUTH OF FRANCE - LIMITED PLACES - REGISTER NOW

In view of the success of our previous small business training courses, we are pleased to offer you new dates.

INVENTORY OF CRIMPING PRACTICES IN FRANCE

The CTCPA has just published an inventory of the crimping practices in French companies. Following the evidence, for several years, of crimps declared non-conforming but tight (and vice versa), and taking into account the important evolution of the can market, the CTCPA has carried out an in-depth study of the validity of crimping practices in French companies.

VARIABLE TEMPERATURE HEAT TREATMENT: AN INNOVATIVE APPROACH TO IMPROVE THE QUALITY OF APPRAISED PRODUCTS

In early September, the CTCPA published the summary of a five-year project on variable-temperature heat treatments.

THE CTCPA PRESENTS ITS TECHNOLOGICAL PLATFORMS IN THE THEMATIC FILE OF THE NETWORK OF INDUSTRIAL TECHNICAL CENTERS

The CTCPA took part in the "technology platforms" dossier produced by the CTI network (industrial technical centers).

WHAT IS THE FATE OF FOLATES IN GREEN VEGETABLES DURING THE PROCESS?

During the ANR RIBENUT project, the CTCPA studied the evolution of folate (vitamin B9) content during the processing of canned green beans. A loss of about 30% of the folate molecules has been demonstrated. This project, in partnership with INRA, Aérial and Bonduelle, is part of the [...]

Reduce your heat treatment schedule by acidifying your product without altering its value

The use of a discrete acid would therefore allow to decrease its processing scale without effect on its flavor.

FOOD DEFENSE

The emergence of Food Defense requirements in various standards has prompted companies to question their vulnerability.

Focus on innovation grants!

To innovate, yes but where to find the financing aids? The CTCPA proposes you to make a point on the existing aids to innovation.

THE PREVALENCE OF CLOSTRIDIUM BOTULINUM IN VEGETABLE RAW MATERIALS IS EXTREMELY LOW

CTCPA has just published results on the prevalence of Clostridium botulinum in vegetable raw materials for canned products.

PLASTIC PACKAGING : DRY THEM TO INCREASE THE DLUO

In 2011, the CTCPA, conducted a study on the interest of drying plastic packaging to increase the Best Before Date of a canned product. This project, started in 2009 and conducted with the support of France AgriMer and the mixed syndicate of the Alimentec technopole, came to the conclusion that the increase of the temperature [...]

WHAT ARE THE WAYS TO VALORIZE ONION CO-PRODUCTS ?

The CTCPA has conducted in partnership with France AgriMer a collective research program on the valorization of onion co-products.

HOW TO LIMIT THE RISK OF PINKNESS OF PEARS IN SYRUP?

The CTCPA published in 2012 the results of a study on the risk of pinking in canned pears and how to limit it.

OHMIC HEATING IMPROVES THE TEXTURE OF A CHUNKY APPLE FRUIT PUREE

Impact of ohmic heating on the sensory and nutritional qualities of apple puree - CTCPA Avignon [Lucy Espinosa's thesis]

Which bacteria are responsible for spoilage of canned food? From the field to the finished product

The microbiology laboratory of the CTCPA of Avignon works on the diversity of strains responsible for the alteration of canned food.

THE FRUIT INDUSTRY IS GETTING ORGANIZED: THE CTCPA IS A PARTNER IN THE NEW SCIENTIFIC INTEREST GROUP

CTCPA and other institutional partners have signed the creation of a Scientific Interest Group in the fruit sector.

TURNKEY TRAINING* FOR SMALL AND MEDIUM-SIZED BUSINESSES IN THE SOUTH OF FRANCE - PLACES ARE LIMITED - REGISTER NOW

As part of Opcalim Sud-Est's TPE PME program, the CTCPA offers training courses that are 100% financed by Opcalim.

NUTRITIONAL QUALITY OF PRODUCTS: MEDITERRANEAN PRODUCTS ARE THE SUBJECT OF AN INNOVATIVE IMPROVEMENT PROGRAM

OPTIMED Project: an assessment of current and future initiatives to promote and optimize the nutritional value of Mediterranean processed products.

MICROBIOLOGY: INTERNATIONAL PUBLICATION ON THE EFFICACY OF BIOCIDES ON BACTERIAL SPORES

The CTCPA study on the efficacy of peracetic acid-based biocides on germs isolated from spoilage cans.

ANTICIPATING AND INNOVATING IN THE CTCPA'S 2012 COLLECTIVE RESEARCH PROGRAM

The CTCPA has validated with the companies of its sectors on December 13th its collective research intentions for 2012.

CLEANING-DISINFECTION: TWO 2012 RESEARCH PROJECTS TO REDUCE WATER AND CHEMICAL CONSUMPTION

In 2012, the CTCPA is involved in two research projects on the optimization of cleaning-disinfection operations.

Creation of a production line for vegetable smoothies: Pierre Martinet testifies

Pierre Martinet called on the CTCPA to create a new line for the production of vegetable smoothies.

NEW CTCPA / INRA UMT ON THE QUALITY OF PROCESSED PLANT PRODUCTS APPROVED BY THE MINISTRY

UMT Qualiveg studies the nutritional benefits and quality risks of processed plant products.

AFNOR PUBLISHES A NEW METHOD DEVELOPED BY THE CTCPA ON THE ENUMERATION OF SPORES OF ALTERATION OF APPRAISED PRODUCTS

May 2011 saw the publication of a new standard for the enumeration of spoilage spores in appertized products, reference V08-602, drawn up by the CTCPA.

THE EUROPEAN UNION INSPECTORS TRAINED BY THE CTCPA ON MEAT PRODUCT HYGIENE AND HACCP

The CTCPA is taking part in the European "Better training for safer food" program, which focuses on the hygiene of meat products and HACCP.

MICROBIOLOGY OF RAW MATERIALS: NEW WAYS TO CONTROL THERMOPHILIC GERMS

The CTCPA can help you to control your raw materials with the following methods: Thermophilic germs

NUTRITION: ASSESSMENT OF THE EUROMEDITERRANEAN FRUIT AND VEG PROCESSING SYMPOSIUM

The CTCPA took part in the organization of the symposium on processed fruit and vegetables from April 18 to 21 in Avignon.

Improvement of the manufacturing processes of jams: Corsica Gastronomia testifies

Corsica Gastronomia called upon the CTCPA for the improvement of its jam manufacturing processes.

Pasta cup packaging innovation: Mamma mia unveils the Cup2 with the CTCPA

After three years of development, Mamma mia has created a new generation of "Pasta cup", the "Cup2". The research carried out on the cup and the lid, then on the heat treatment, allows today to guarantee the absence of contact between the paste and the sauce before the mechanical opening by the consumer. Patented process.

NUTRITION: THE CTCPA LAUNCHES A STUDY ON THE NUTRITIONAL IMPACT OF PROCESSES

Nutritional impact of processes: The CTCPA has launched a CIFRE thesis on the diffusion of micronutrients of plant origin.

PROCESS INNOVATION FOR NUTRITIONAL QUALITY: TEMPANTIOX ANR PROJECT

The CTCPA is a partner in a research program on innovative processes and their impact on nutritional quality.

IPA RESEARCH INNOVATION FORUM: THE CTCPA IS A PLAYER IN AGRI-FOOD INNOVATION

IPA Innovation Research Forum from October 17 to 21. The CTCPA is a key player in innovation in the agri-food industry. Meet our experts!

THE CTCPA TO PARTICIPATE IN THE 4TH EUROPEAN SPORE CONFERENCE

Organized every 2 years, the "4th European Spore Conference" brought together 100 scientists - and the CTCPA is taking part!

CTCPA PROVIDES AN UPDATE ON ADVANCES IN MICROWAVE TECHNOLOGY

Microwave technology: the CTCPA organized a seminar on Continuous microwave pasteurization: what solutions?

PACKAGING DIAGNOSIS : LAUNCH OF A COLLECTIVE PROJECT IN LANGUEDOC-ROUSSILLON

At the request of ARIA Languedoc-Roussillon, the CTCPA is launching a series of short packaging diagnostics. Following these diagnoses, carried out by CTCPA experts, the beneficiaries - small and medium-sized agri-food businesses in the region - will have access to potentially feasible technical and economic optimization paths for their packaging systems, taking into account environmental aspects in a [...].

NEOFORMS: PARTICIPATION OF THE CTCPA IN THE EUROPEAN PROMETHEUS PROJECT (7TH RDP)

The PROMETHEUS project: to help the European food industry better understand the mechanisms of neoformed compounds.

FLONUDEP: AN NRNA PROJECT ON THE PROMOTION OF THE FRUIT AND VEGETABLE SECTOR WITHIN THE FRAMEWORK OF SUSTAINABLE DEVELOPMENT

FLONUDEP project: development of a decision-making tool based on a simultaneous assessment of a food chain.

BACILLUS COAGULANS DATA SHEET

Download the Bacillus coagulans (formerly Bacillus thermoacidurans) datasheet including information.

Packaging: release of the packaging control guide

On May 26, the Agroplastinium collective program involving food manufacturers and packaging suppliers produced a guide entitled "Maîtriser ensemble l'emballage alimentaire" ("Mastering food packaging together"). 

Ohmic heating: the dynamic mixer reduces time differences in vertical column stays

Like all continuous processes, ohmic heating is subject to fluid flow constraints which, depending on their profile, lead to differences in residence time depending on the product's vein (center of the tube or close to the walls).

Industrial manufacturing process of a drink: Dankélé testifies

The work with the CTCPA was effective in developing recipes. As the product is pasteurized to guarantee a shelf life of one year, it was necessary to work on the ingredients, in particular the ginger which is very sensitive. The products obtained are completely consistent with our artisanal products.

Nutrition: a poster on the impact of the process on micronutrients presented at EuroFoodChem

Céline CHANFORAN, a CTCPA/INRA doctoral student working on micronutrients, took part in the EuroFoodChem international congress held in Copenhagen from July 5 to 8, 2009.

Audit of baking ovens to reduce gas consumption: Biscuiterie de l'Abbaye

The CTCPA intervened with the CETIAT for an audit of the ovens of cooking of the cookies in the objective to reduce the consumption of gases.

Apple drying: Sociedade Agricola Quinta do Vilar expands

The Sociedade Agricola Quinta do Vilar worked with the CTCPA to improve the drying process of its apples.

The expert's mission: Stéphane Georgé, plant product nutrition and quality expert

Discover Stéphane Georgé's profile

Microwave pasteurization of seafood dishes

Ready-made seafood dishes will be processed by microwaves as part of a CTCPA project;

New technology for preparing apple potato chips

The Food Research Institute Prague (FRIP) has developed a simple technology for preparing apple potato chips.

Ohmic heating: a chunky strawberry preparation passes the taste test with flying colors

At the beginning of March in Avignon, the CTCPA presented a chunky strawberry preparation processed on site by ohmic heating. Packaged in aseptic bags, the preparation won over most of the industrialists present for the tasting, by comparison with that treated by autoclave.

CTCPA/SAIREM partnership: microwaves at the end of the tunnel

An industrial-scale microwave pasteurization tunnel has been available since the end of 2006 at the CTCPA in Avignon, thanks to a partnership with equipment manufacturer SAIREM.

Guaranteed CSD on untreated fruit juice: Kookabarra Juice testifies

Kookabarra Juice releases the first unprocessed fruit juice in Bag in Box. The CTCPA helped to guarantee a 14 days shelf life.