Microbiology for the alcohol and sugar industry
Objective: To demonstrate the importance of the yeast selection, its monitoring and to train the participants for practical application.
To whom it may concern: Industrial and quality control manager, laboratories supervisors and technicians who works in fermentation process.
Teachers: Mário Lúcio Lopes e Silene C. L. Paulillo.
Date: wait for news (Duration: 15 hours)
Highlights:
Yeast selection: benefits for the fermentation;
Importance of analysis and interpretation of results;
Choice of yeast to start the season;
Monitoring and selection of yeast;
Problems caused by contaminants yeast;
Replacement causes of yeast.
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