Training in sustainable packaging of meat and sausage products
Learn how to preserve high-quality products such as meat and sausage products and how to pack them sustainably - without sacrificing quality and safety.
How can the safety and quality of meat and sausage products be combined with sustainability? This seminar will bring you the answers. The seminar is aimed at everyone who is currently or will be dealing with packaging for meat and sausage products.
We cover the following topics: basics, packaging tests, Influence of light and oxygen, active and sustainable packaging concepts for meat and sausage products.
Our online course sustainable packaging for meat and sausage products is:
- Demand Oriented: For your company
- practical: Many examples
- With practical trainers: Years of experience
Booking for companies:
In a nutshell: In this training course on sustainable food packaging for meat and sausage products, we deal with the following topics:
- introduction into the food packaging technology
- basis of packaging materials and packaging
- packaging tests for meat and sausage packaging
- packaging concepts for meat and sausage packaging
- Quality of meat and meat products
- Active packaging concepts for meat and sausage packaging
- Sustainable packaging concepts for meat and sausage products
- question round
All information on sustainability training for packaging of meat and sausage products
The training "sustainable packaging of meat and sausage products” consists of two online courses (each 3.5 hours, total 7 hours).
This is done by our experienced Practice trainers and experts for sustainable food packaging moderated, Prof. Dr. Markus Schmid.
You get the seminar documents and you certificate as PDF and can in the question round ask your specific questions.
Advantages of our online training on sustainable packaging of meat and sausage products
By experts
practice trainer
Small groups
Max. 20 participants
On-line
Without travel times
documents
Directly as PDF
For groups*
special conditions
company
Customizable**
* For groups: Sign up below info@praxistrainings-lms.de, to receive an individual offer.
** For companies: On request, we also offer our training courses in-house. Request to: info@praxistrainings-lms.de.
Content and topics of the seminar on sustainable packaging for meat and sausage products:
The online seminar “Sustainable packaging of meat and sausage products” is organized by Prof. Dr. Markus Schmid held - the expert for sustainable packaging concepts and head of the Sustainable Packaging Institute SPI. The seminar is a in-depth seminar on the subject of meat and sausage products. The Basic seminar on sustainable packaging is not a basis, but the perfect introduction to the topic of sustainable food packaging.
Content of the online seminar:
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Content: General introduction in the food packaging technology
-
basis of packaging materials and packaging
-
practice-relevant packaging tests
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packaging concepts for meat and sausage packaging
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influence of light and oxygen on the Quality of meat and meat products
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Active packaging concepts
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Sustainable packaging concepts for meat and sausage products
Due to the limited group size of a maximum of 20 people, individual questions from the participants can also be discussed.
Target group of the training for sustainable food packaging of meat and sausages
Sustainable packaging is a current topic. The training is relevant for everyone who is currently or will be dealing with sustainable packaging for meat and sausage products. It is suitable for practitioners and specialists from the fields Product development, production, quality management, quality assurance and monitoring employees, dealing with food packaging.
In general, the training is aimed at Employees of food companies and food manufacturers.
Advantages of the seminar for sustainable packaging of meat and sausage products
If you pack food, you have an obligation to choose sustainable packaging. We'll show you how to make yours Optimize packaging can - independent of packaging manufacturers. Our practice trainer has many years of experience in the Development of sustainable packaging and in their introduction.
Frequently asked questions about sustainable meat and sausage packaging training
Duration: How long is the training course for sustainable packaging of meat and sausage products?
- Approx. 7 hours for the online training (including breaks), training in two parts of 3.5 hours each
Certificate: Will I receive a certificate upon completion?
After you have completed the training, you will receive a certificate for successful participation in the training course on sustainable packaging for meat and sausage products.
Booking: How do I book? Are there group offers?
Book directly through this website or ask one Booking on account among info@praxistrainings-lms.de on.
If you would like to book the training for several people, please send us an email info@praxistrainings-lms.de. We are also happy to offer the training as an in-house training course.
Your expert for sustainable packaging for meat and sausage products
Prof. Dr. Markus Schmid has a diploma in food technology and a master's degree in food processing from the Fulda University of Applied Sciences and a doctorate from the Technical University of Munich. He was as Project manager at the Fraunhofer Institute for process engineering and packaging IVV in Freising. In 2018 he became professor at the Albstadt-Sigmaringen University. He is Head of the Sustainable Packaging Institute, SPI.
For you to read: packaging of meat
Booking on account:
Would you like to book on account as a company? No problem!
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