Training

It is a service that APLIQUÍMICA provides to customers free of charge with the intention of disseminating its technical knowledge and keeping its customers and partners updated with key aspects of Beverages Technology in its various stages and legal standards from the development to the consumer's table.

Below there is a detailed list of the Major Groups of operations that make up the agenda of TRAINING DAY APLIQUÍMICA. The customer can select the contents of the topics in its discretion, without the need to follow the order presented, based solely on its personal and / or institutional needs. A customized program will be created and presented for your enjoyment. Do not hesitate to contact us if you wish to schedule some training on any topic not listed. Contact us.

TECHNOLOGICAL FOUNDATIONS OF FLAVORS AND EMULSIONS FOR BEVERAGES

1. Definition of Aromas and Emulsions;
2. Raw materials;
3. Manufacturing Technologies;
4. Legislation;
5. Application of Flavors and Emulsions in Beverage Bases;
6. High-Loads®, Boosters®, EdulMix® and ProSweet®, Apliquimica.

CARAMEL COLORS

1. Definition and Main Physical and Chemical Characteristics;
2. Grading Caramels (I, II, III and IV);
3. Selection of Caramel Colors for Different Dietary Bases;
4. Coloring characteristics;
5. Application Techniques and Quality Control.

QUALITY CONTROL OF BEVERAGES

1. Basic Characteristics of a Laboratory Quality Control;
2. Glassware, Materials, Equipment and Analytical Laboratory Practice;
3. Major Physical, Chemical and Microbiological Analytical Methods in Beverages;
4. Safety Standards;
5. Preparation and Standardization of Solutions;
6. Quality Control of Simple Syrup;
7. Quality Control of Final Syrup;
8. Quality Control of Light and Diet Drinks;
9. Official Methods of Beverages Analysis;
10. Methods of Statistical Quality Control.

CLEANING AND SANITATION

1. Methods and Techniques for Cleaning and Sanitation of Industrial Facilities;
2. Major Classes of Cleaning Chemicals;
3. Control of Cleaning and Sanitation Processes;
4. Methodology for Hazard Analysis and Critical Control Points (HACCP);
5. Personal Hygiene;
6. Microbiological Safety of Drinks;
7. Cleaning and Sanitation Equipment for Beverages Factories.

ADDITIVES

1. Legislation;
2. Use and Technological Properties of Additives for beverages;
3. Legal Usage Levels of Additives in Beverages;
4. Juices;
5. Plant Extracts;
6. Sugar and Sweeteners;
7. Acidulants;
8. Colorants;
9. Body and Turbidity Agents;
10. Stabilizers and Buffers;
11. Antimicrobials Preservatives;
12. Antioxidants.

FLAVOR AND EMULSION APPLICATIONS IN BEVERAGES

1. Application Techniques;
2. Dosages Calculation;
3. Cost in Use or Cost of Implementation of Flavors Calculation;
4. Calculations to Prepare Simple and Final Syrup;
5. Carbonation;
6. Filling;
7. Wharehousing;
8. Shelf-life.

PRODUCTION

1. Pilot Tests;
2. Full Scale Testing;
3. Bottling Lines Operations;
4. Production Planning;
5. Good Manufacturing Practices (GMP);
6. Dynamic Quality Control in Production;
7. Mixing and Carbonation (Mixers and Blenders);
8. Bottle Washers;
9. Rinsers;
10. Electronic Inspection of Empty and Full Bottles;
11. Fillers;
12. Corkers /Sealers;
13. Labeling;
14. Packaging;
15. Glass, PET, Cardboard and Aluminum Packaging.

SENSORY ANALYSIS

1. Definition;
2. Applicability;
3. Panelists Training;
4. Sample Preparation Conditions;
5. Analytical Methodologies: Discriminatory and Descriptive;
6. Analytical Methodologies of Affective or Consumer Testing: Preference, and Purchase Intention;
7. Sensory Analysis for Quality Control: Triangular, Duo-Trio, etc.. in Production and R&D levels;
8. Descriptive Standardization.

BEVERAGE MARKETING

1. Situation of the Brazilian Market for Carbonated Drinks, Juices, Soft Drinks and Alcoholic Beverages;
2. Key Trends;
3. Interpretation of Market Indicators;
4. Development Strategies from the Point of View of the Brand Identity through the Use of Flavors and Emulsions.

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