Rice – General and Technical Approach
TRAINING CENTRE
Information
Context: Rice is a raw material that is both simple and complex. This training course aims to enable participants to understand the various stages of rice’s evolution, from the paddy field to consumable products, and to assess its quality
Duration: 14 hours (2 x 7 hours)
Location: On-site or remote
Price: Quote on request
Dates:
- 20 and 21 May 2026 on-site
Contact us for your training request / in-house pricing (on-site or remote).
Contact us
Phytocontrol
Audit, Consulting, Training
Parc Scientifique
180 rue Maupas – 30035 NÎMES
Tel.: +33(0)434147000
Fax: +33(0)466239995
Email: contact@phytocontrol-acf.com
TRAINING CENTRE
Objectives
By the end of the training course, participants will have acquired general knowledge of rice cultivation, the different existing types, the processing stages, the various uses, and quality assessment techniques (particularly regarding physical aspects). This will enable them to better understand the “Rice” product as a whole, and to assess or have assessed the quality of different batches.
TRAINING CENTRE
Programme
Day 1 – Course structure “General aspects” (approximately 7 hours, adaptable according to audience):
- Presentation of the laboratory
- Rice cultivation and botany
- Overview of European and global production)
- The different stages of rice processing and by-products (paddy, cargo, milled, broken grains, flour)
- The different families of rice and specific types (japonica, indica, round, medium, long A, long B, Basmati, aromatic, Zizania, risotto rice, coloured wholegrain…)
- Description of mechanical processes used to process rice (husking, milling, sorting of broken grains and defects, parboiling)
- Study of the rice pathway within a rice mill
- Documentary example: Code of Practice for rice intended for human consumption
- Introduction to techniques for assessing the physical quality of a rice batch
- Overview of other standards or norms
- Maximum contaminant levels and recommendations
Day 2 – Course structure “Technical aspects” (approximately 7 hours, adaptable according to audience):
- Quick recap of day 1
- Study of ISO standards specific to rice
- Study of the equipment required to carry out physical analyses (ISO moisture, grids, sieves…)
- Quality assessment based on the Code of Practice for rice intended for human consumption (hands-on work by participants / trainer)
- Overview of definitions (and their discrepancies) in various regulations or standards, regarding the physical quality of rice (Camargue Rice PGI, European Union, India, Thailand, ISO…)
- Example of physical analyses other than those in the Code of Practice for rice intended for human consumption (hands-on work by participants / trainer)
- Sampling techniques
- Focus on specific points
- Possible visit to rice fields (during growing season), if of interest