The offer of seminars and training courses

ADIV offers you training courses for all the fundamentals of meat sectors, hosted by specialized stakeholders in meat expertise areas.

All those sessions are organized on ADIV site in Clermont-Ferrand, in French language. However, they can also be custom-made according to your needs and occur on your site.

Seminars dates are defined by agreement with the participants, to accommodate the greatest number. If you are interested by one of these seminars, do not hesitate to inform us as soon as possible!
You want to…

  • Participate to one of these seminars?
  • Know more about the programs or the dates?
  • Opt for distance training?

Contact:

Julia MOUNIER
Training project manager
Tél. : 04 73 98 53 80

Contact us

Discover or seminar
and download the catalog

Themes
Seminars
Duration
Date
Slaughtering- Cutting
New cuts of pork
1 day
March 24, 2016
Slaughtering- Cutting
Improve your control plan
1 day
February 4, 2016
Slaughtering- Cutting
Responsible for Animal Welfare
2 to 3 days
July 5, 6 & 7, 2016
Slaughtering- Cutting
Settle new beef product in unit portions denominations (stars)
1 day
June 16, 2016
Slaughtering- Cutting
Control butcher's meat quality
1 day
May 31, 2016
Slaughtering- Cutting
Master decontamination on unitary operations of beef slaughter
1 day
4th quarter
Meat Processing
Meat and meat products labeling and new regulation
1 day
March 3, 2016
Meat Processing
Formulation and process dedicated to Injection-Churning of meat
1 day
February 11, 2016
Meat Processing
Meat low-temperature cooking techniques technologies
1 day
May 18, 2016
Meat Processing
Understand and measure meat products oxidations
1 dayApril 7, 2016
Meat Processing
Early alterations of conditionnned meat products in unit portions
1 day
4th quarter
Cured Meat
Steaming and drying conduct of cured meat products
1 day
March 17, 2016
Cured Meat
Master cooked ham manufacturing
1,5 dayMarch 30 & 31, 2016
Cured Meat
Master dry cured meat manufacturing
2 daysMai 11 & 12, 2016
Cured Meat
Master cooked cured meat manufacturing
2 daysMai 25 & 26, 2016
Cured Meat
Technological area of poultry cured meat
1,5 dayJune 22 & 23, 2016
Cured Meat
Master dry-cured ham manufacturing and little dry pieces
1,5 day4th quarter
Cured Meat
Salt reduction in dry cured meat
1 day
4th quarter
Cured Meat
Control of pathogens risks (salmonella, Listeria, staphylococcus, bacillus) in dry cured meat sector
1 day
4th quarter
Cured Meat
Master emulsion manufacturing
1 day
4th quarter
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