School of Modern Baker and Confectioner
ProIngredients
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78
graduates received state-issued diplomas and certificates of course completion
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30+
lecturers experts from leading universities and companies
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24
lectures topics
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3
days of the course
New education format
- LECTURESLecture block on the features of the use of food ingredients in bakery and confectionery technologies
- WORKSHOPPractical part on standardization, identification, labeling and declaration of conformity of products with mandatory requirements
FOR WHOM
Participation is recommended to
Technologists, developers, employees of quality department standardization and conformity assessment departments, employees of laboratories of bakery and confectionery production enterprises, as well as retail chains.