Training School of the Consortium of Protection Mozzarella di Bufala Campana DOP2019-03-19T10:32:32+00:00

The Consortium for the Protection of the Mozzarella di Bufala Campana PDO has obtained professional accreditation from the Region of Campania and provides through MBC Service srl, a company owned by the consortium itself, training courses in accordance with Regional Law 14/2009, Regional Regulation 9/2009 DGR n. 315/2011.

Our structure, located within the Regie Cavallerizze of the Royal Palace of Caserta, as well as being equipped with the most modern technologies applied to teaching (video communication systems and video projectors), ensures full accessibility to people with disabilities. In addition, for practical applications and educational workshops we use a mini dairy of about 50 square meters.

The method

Our training method is based on the right balance between theory and practice, to which is added an intense internship activity in partner companies and the participation in important events of which the Consortium is a partner. Our students have therefore the opportunity to experience in the field the professional skills gained during the course and internships.

Our training method is based on the right balance between theory and practice.

In the organization and elaboration of our training offer, we count on the collaboration of professionals, selecting our teachers according to the requirements of professionalism, experience and excellence. At the completion of all our courses, there are important orientation lessons, which show the right way to draw up your curriculum vitae, to professionally propose oneself, to answer a job advertisement, and to get a job interview.

MILK AND DAIRY PROCESSES.

The course is based on the teaching of technical-professional knowledge, to guarantee the production of fresh and matured dairy products, operating on the whole milk processing process. From the raw material to the processing of the curd, from cleaning the area and the working tools to curing, from packaging the dairy product to the disposal of processing waste and whey.

THE INTERNATIONAL CONTEXT.

The course focuses on the international approach, through the protection of intellectual property, registration and protection of company trademarks and international contracts. The course contents include: international payment methods, instruments for credit protection, export practices, labelling with the various reference markets (EU and extra-EU), and the protection of the corporate brand abroad.

TECHNOLOGICAL INNOVATIONS AND QUALITY CONTROL.

A training course dedicated to staff of dairy companies (roles of responsibility in production processes and aspiring production process managers in dairy farms) who want to acquire knowledge and skills to start and monitor the transformation of the dairy farm in terms of technological innovation, process and product.

MARKET AND QUALITY: THE SHOPPING CART AND THE IDENTIKIT OF THE NEW CONSUMER.

They love quality food, they are more careful about a healthy diet, and are respectful of the Planet: They demand security from companies and they are willing to spend a little more to eat better, despite the crisis. Here is the identikit of the average consumers of the Mozzarella di Bufala Campana PDO.

The course illustrates the results of a survey conducted on the producers of Mozzarella di Bufala Campana PDO through the logic of product management, branding strategies and orientations towards sales channels.

ORGANIZATION, CONDUCT AND MANAGEMENT OF THE BUFFALO COMPANY.

Defining the business strategy, planning targeted actions, building the business development project, learning about public benefits and being able to seize opportunities. These are the contents of the course, which deals with reproductive management, nutrition, waste management, principles of crop fodder.

 

BREEDING MILK BUFFALO: BIOSAFETY AND WELFARE

Animal welfare could have another meaning, it could represent a further added value to the quality product, turning into opportunities to support the income of farmers. The course focuses on the basic principles of biosafety in buffalo companies; management of outbreaks and biosafety rules to tackle the main diseases in calves and in the reproductive sphere.