Fermenting with high efficiency
Objective: To Train the participants to optimize the industrial process of alcoholic fermentation.
To whom it may concern: Industrial manager and quality control, laboratories supervisors and technicians who works in fermentation process.
Teachers: Mário Lúcio Lopes, Luiz Carlos Basso, Alexandre Godoy, Claudemir Bernadino, Dinailson Campos, Antônio Joaquim de Oliveira e Rudimar Cherubin.
Date: wait for news (Duration: 15 hours)
Highlights:
Current processes of fermentation;
Yeast, the fermentation's microorganism;
Fermentation's contaminants;
From where comes the contaminants;
Operational procedures to fermentation (fermenter's feeding, temperature, yeast concentration, etc.);
and others subjects.
Location: Piracicaba/SP
Information and register: +55 19 2105 6100, cursos@fermentec.com.br
Information:
Minimum participation to development of each course: 10 people
Cancellation of registration: Pay a fine of 40% of the registration (You'll receive the didactic material)
Course material: Didactic material and certificate