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    ISEKI-Food E-learning

    Ανακοινώσεις

      The ISEKI Food E-learning site has been relaunched!

      Please select a course below to begin.

      Access is FREE to ISEKI-Food Association members!

    Welcome to ISEKI-Food E-Learning!


    Παράλειψη Innovative Food Supply Chains

    Innovative Food Supply Chains


    Introduction to Intermediate Food Value Chains (2h)

    Best Practices in Short Food Supply Chain Innovations (6h) 

    Innovation and Solution-based Multi-actor Workshops

    Παράλειψη Entrepreneurship

    Entrepreneurship


    Entrepreneurship in the Food Industry (50h)

    Business Model Generation and Validation (25h)

    Open innovation

    Παράλειψη Food processing

    Food processing


    Novel-innovative technologies in food processing (75h)

    Freezing/Thawing (50h)

    Food Canning

    Food Packaging

    Beverage Technology II : Brewing Technology (10h)

    Παράλειψη Food safety

    Food safety


    Food Safety in the Catering Sector (50h)

    Παράλειψη Food waste

    Food waste


    Food Waste Recovery (30h)

    Residue processing for a sustainable food industry (50h)

    Παράλειψη Hygienic design

    Hygienic design


    Hygienic Design in the Catering Sector (50h)

    Hygienic Design in the Meat Industry (50h)

    Hygienic Design in the Dairy Industry (50h)

    Hygienic Design and Cleaning Validation (50h)

    Hazards in hygienic processing (2h)

    Παράλειψη Teacher training

    Teacher training


    Introduction to teaching and learning strategies applied to food studies (125h)

    Παράλειψη Postharvest

    Postharvest


    Postharvest handling

    Παράλειψη Communication

    Communication


    Courses for Industry Professionals

    Courses for Young Academics

    Παράλειψη Introduction to Moodle

    Introduction to Moodle


    Introduction to E-learning courses

    How to use "Moodle"

    Παράλειψη Other

    Other


    e-conference 2021: Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy

    e-conference 2020 on Food Quality and Texture in Sustainable Production and Healthy Consumption


    Παράλειψη Πλοήγηση

    Πλοήγηση

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