We have decades of experience in dairy processing and fermenting. We share our know-how by offering tailored training and expertise for, for example, improving production processes, product development and in-house control and quality improvements. If needed, we will find the best expert for the project through our network.
Trainings:
Our experts can provide general trainings in introduction levels, for example, introductions to food michrobiology, food chemistry, food legistlation, production process and ferment- and enzymetechnology.
More advanced trainings will be tailored as group-specific. All of the training can be arranged either on-the-premises or remotely and all of the course material is created based on good learning results – no multiple hundreds of pages night time reading, quaranteed.
Examples:
- Making cheese in open fire -weekend course, theory in basics of food production and creating sour milk products in the middle of a forest.
- Working in food industry -intoroduction for new employee.
- Basics of fermentation -training for beginners.
- Fermentation and product development -course for new food industry entrepreneur or developer of a new product.
Expertise:
We have decades of experience in dairy processing and fermenting. We share our know-how expertise for, for example, improving production processes, product development and in-house control and quality improvements. If needed, we will find the best expert for the project through our network.
We work with our customers in i.e. hygiene- and product training (GMP), in-house control and quality control (ISO 22 000) and business development (Lean and Six Sigma).
Examples:
- Building a new cheesery.
- Expert by Your side, product from desing to development.
- Control Your losses – developing the production process.
- Standard quality with Tailor Made ferments and rennets.