The EUROGERM Group’s international academy

Let’s create a sustainable world of flavour

EUROGERM Academy embodies a strong conviction:
to train is to develop.
And in a constantly changing agri-food world, the ability to adapt, learn and develop knowledge is becoming a key skill and a competitive strength.
Our ambition: to accelerate skills development to feed progress.

EUROGERM academy,
is a concentrate of knowledge , passion and transmission
It’s our way of contributing to the future of the Wheat Flour Bread and Pastry industry.

Laure GIUSTI, Eurogerm academy Customer Relation & Coordination

Much more than a training organization, a privileged partner :

At EUROGERM, the key lies not only in the solutions we design and make available to our customers, but also in our ability to support them in developing their skills and know-how, from discovery to expertise.

This is what the EUROGERM academy is all about : a space for exchange, learning and transmission designed to enrich your team’s expertise. Knowledge that is mastered and put into practice creates lasting added value. 

DISCOVER OUR TRAININGS

mise en forme de la pâte

Why use EUROGERM academy? 

EUROGERM Academy helps you acquire the right reflexes, master the right gestures and adapt solutions to your production constraints.

TRAINING ROOM

Our training offer

A wide – ranging, agile, multilingual and international offer to guarantee your teams’ skills development.

 

EUROGERM Academy’s training offer is built around two key areas: :

  •  Catalog trainings, field-tested and results oriented
  •  Customized formats, adapted to your specific needs

Our pedagogy is based on learning by doing: workshops, role-playing, reflection on practical application.

DISCOVER OUR TRAININGS 

BREADMAKING TRAINING

Quality certification has been awarded for the following category of action:
TRAINING ACTION

Our training courses by professional area

A targeted offer for each business sector, with content tailored to your needs, your teams and your market challenges.

 

At EUROGERM Academy, we know that the stakes can be specific depending on whether you are a professional in the milling, baking or pastry-making industries.That’s why we’ve structured our offer around these 3 sectors, to better meet the specific technical requirements and expectations of your markets.

MILLING
Wholemeal toast bread
Industrial bakery
Industrial pastry

Understand, optimise , dévelop

From grain to flour, our training courses help milling professionals to master the technical and analytical know-how needed to guarantee quality flours that meet consumer requirements.

SEE MILLING COURSES

 

Read our articles on The Lab – Milling

Master, improve, innovate

From bakery know-how to industrial processes, we support industrial bakery operators in developing skills directly applicable to the manufacture of consistent quality products that meet consumer expectations. Our training courses cover the entire production chain and are based on concrete product-related case studies: raw material control, recipe consistency, defect control and process optimization.

SEE INDUSTRIAL BAKERY COURSES

 

Read our  articles on The Lab – Industrial bakery

Balance, perfect, enhance your creations

From the selection of raw materials to the mastery of textures, baking and assembly, our training courses guide industrial patisserie teams towards controlled, consistent quality. EUROGERM Academy supports patisserie professionals by developing in-depth mastery of raw materials, anticipating their variations and adjusting their recipes.
Our training courses put expertise to work in the field, to improve processes, stabilize product quality and solve production problems.

SEE INDUSTRIAL PASTRY COURSES 

 

Read our articles on The Lab  – Industrial pastry

The Lab :
advice, trends, decoding !

 

The Lab, a space providing access to information shared by those who are driving the wheat-flour-bread sector forward.

The Lab is EUROGERM Academy’s place for editorial expression.
It’s a space for learning in a different way, extending the experience and circulating ideas between professionals and enthusiasts.
SEE ALL ARTICLES FROM THE LAB