04 73 98 53 80
Loss of «meat» culture, deficit of skilled labor, constant need of updating knowledge: the upkeep of «business competencies» is a key element of meat industries competitiveness.
The implementation of specifically developed training for your company insures to keep and enrich your know-how, to harmonize your practices, and to push all your staff forward.
ADIV supports you in the construction and the establishment of training initiative projects
4 steps to reach your goals
- Identify and characterize your needs
- Conceive a training program in line with the goals and pedagogic approaches jointly defined
- Optimize the planning together (on-site or on our premises)
- Evaluate the initiative feedback in terms of competencies evolution
ADIV Training team is at your disposal to study every request.
Claudine VIGIER SOUVIGNET
Department Manager
Tél. : +33 (0)4 73 98 53 80
On which
themes ?
Our expert trainers
Xavier ALEYRANGUES
Agrifood degree with cured meat specialty
Fiels of expertise in training :
- Animal welfare in slaughterhouse
- Slaughtering, cutting and deboning unitary operations (bovine, ovine, pork)
Valérie SCISLOWSKI
Doctor of Science and Nutrition
Fields of expertise in training :
- Meat and meat products nutritional quality
- Regulation of INCIO labeling
Valérie PAULMIER
Ethology degree
Fields of expertise in training :
- Animal protection in slaughterhouse
- Ethology
Sébastien VESVRES
BTS and Licence Professionelle Alimentaire
Fields of expertise in training :
- Animal welfare in slaughterhouse
- Slaughtering unitary operations and cutting in poultry plant
Souad Christieans
Doctor of Hygiene & Food Safety
Fields of expertise in training :
- Hygiene & food safety : spoiling flora, pathogens...
- Cleanability of surface areas and equipments
Laurent PICGIRARD
Agricultural Engineer ENSA
Fields of expertise in training :
- Process engineering applied to meat products
- Microbiology - hygiene and safety
- Process engineering
Emilie PARAFITA
Food Engineer, Specialty Meat and Meat Products
Fields of expertise in training :
- Meat products technological & organoleptical qualities : color, tenderness
- Processing technology : Products development, cooking, preservation, conditioning...
Denis TIXIER
Agrifood degree with cured meat specialty
Fields of expertise in training :
- Pork cutting techniques
- Production technology for cured meat
- Poultry slaughtering and cutting
Christophe CHENILLE
Agrifood degree
Fields of expertise in training :
- Pork and beef cutting techniques
- Good hygiene practice in cutting plant
They trust us…
