The training carried out by Actilait concerns all the specialist fields (cheese and dairy technology, dairy microbiology and spoilage flora, food safety, regulations, dairy analyses, sensory studies...).
Every year it concerns over two hundred dairy farmers, about a hundred company engineers and technicians, and around 300 students studying for their diplomas.

“Customised” training adapted to specific requests

They are often carried out on-site, but can also be carried on one of Actilait’s sites.
Please do contact us for any further information on training courses.

Predefined training programs

They are grouped around target themes for trainees of various origins. The themes and dates of training courses can be found in two downloadable “catalogues” on this page. They concern:

• Specific themes on farm cheese (farm technologies, fabrication accidents, guide to good hygiene practices,...) are listed each year in the catalogue of Actilait's farm training courses - Centre de Carmejane.
• Themes on the cheese and dairy industry, dairy laboratories and sensory analysis, presented in the Anfopeil* training courses catalogue,, (*National Association for the training and improvement of staff in the food and dairy industry, structure to which Actilait, founding member, subscribes)

Training for teaching establishment partners

Within the framework of training courses leading to a qualification (universities, engineering schools, agricultural colleges, etc.).

All Actilait’s training courses are given by specialists in their field, and are built on field-work experience. Practicals, concrete demonstrations, exchange of experiences, play a large part.

Contact : Yolande Moulem – This e-mail address is being protected from spambots. You need JavaScript enabled to view it – Tel. + 33 (0)4 92 34 78 43