| State: | Course completed |
| Modality: | face-to-face |
| Teachers: | La Marihuela technical staff |
| Date: | May 12, 13 and 14, 2023
|
| Price: | Free |
| Number of students: | 20 students |
| Location: | CERSYRA. Avda. del Vino 10, 1330, Valdepeñas (Ciudad Real) |
Description
This course is organized by the CERSYRA Regional Institute for Agrifood and Forestry Research and Development of Castilla La Mancha (IRIAF) and is co-financed by the European FEDER Fund.
In this course you will learn how to safely make natural cosmetics, from the perspective of European and Spanish cosmetic regulations. You will learn about good production practices, the requirements for marketing cosmetics, and how to ensure the traceability of ingredients.
You will learn how to determine the quality of ingredients, how to identify regulatory information for each ingredient, and how to ensure ingredient traceability. You will discover the most common raw materials, their uses and how to determine the most suitable ingredient according to the desired function.
In addition, in this course you will also learn to ensure safety when handling the ingredients, evaluating the technical and safety data sheets of the ingredients, and applying safety techniques. You will learn about perfumes and allergens, how to calculate allergens in formulations, read an allergen sheet and obtain toxicological information on common ingredients.
Syllabus
May 12, 2023
- Regulatory framework: Introduction to European and Spanish cosmetic regulations. Introduction to good production practices. Requirements for the commercialization of cosmetics.
- Quality of the ingredients. How to determine the origin of the ingredients, how to identify the regulatory information of each ingredient and how to ensure the traceability of the ingredients.
- How to formulate products safely. Most common raw materials and uses and how to determine the most suitable ingredient according to the desired function.
- How to ensure safety when handling ingredients, evaluation of safety data sheets and ingredient techniques. What information is the most relevant?
- Perfumes and allergens. What are allergens, what perfumes can contain allergens, essential oils and allergens, what is IFRA and how to use IFRA standards for the safe formulation of cosmetics.
- Allergen sheets. What information is important and how to read an allergen sheet
- Practice of calculations of allergens in formulations.
- Practice of evaluation of technical and safety data sheets of ingredients
May 13, 2023
- Toxicity of cosmetic ingredients, what it is, how to obtain information about it.
- Practice searching for toxicological information on common ingredients.
- Microbiological risk and cosmetics, microbiological requirements, risks posed by organisms, preservative systems, hostile ingredients and hostile physicochemical characteristics.
- Natural extracts and essential oils as preservatives.
- Sources of error in manufacturing processes.
- How to control the sources of error in manufacturing processes.
- Practice searching for toxicological information on common ingredients.
- Practice of use of measuring equipment, scales, pH meter.
May 14, 2023
- Sources of contamination during the manufacturing process, cross-contamination and how to avoid it, raw materials, water, packaging material and packaging, cleaning and disinfection, and personal hygiene standards.
- Cosmetic product stability, how to ensure the stability of the cosmetic product and how to validate the stability of cosmetics
- Packaging, regulation, requirements, good cleaning and disinfection practices and type of packaging according to cosmetic product.
- Final questions and closure.
Until May 9, 2023. Maximum 20 students. The applications will be presented in any Official Registry of the Junta de Comunidades de Castilla La Mancha.
Once registered, please send scans to the e-mail: cersyra@jccm.es so that CERSYRA can contact the students and the enrollment process can continue.
The recipients of the Course/Workshop will be the people who carry out their activities or provide their services in the agricultural, food and forestry sectors, land managers and other economic agents that constitute SMEs, and whose scope of action is the agri-food and forestry environment, as well as all those people whose work is carried out or potentially can be carried out in said field.