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Σύμπτυξη όλων

European FooD-Study & Training Alliance

Introduction to e-learning courses

How to use "moodle"

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

Business Model Generation and Validation (25h)

Entrepreneurship in the Food Industry (50 h)

Open innovation

Food Safety in the Catering Sector (50h)

Hygienic Design in the Catering Sector (50 h)

Hygienic Design in the Meat Industry (50 hours)

Hygienic Design in the Dairy Industry (50 hours)

Hygienic Design and Cleaning Validation (50 hours)

Food Waste Recovery (30 h)

Novel-innovative technologies in food processing (75 hours)

Residue processing for a sustainable food industry (50 hours)

Food Canning

Food Packaging

Freezing/Thawing (50 hours)

Computer Applications in Food Processing and Quality Assurance (50 hours)

SEA-ABT (South East Asian Academy for Beverage Technology)

Hazards in hygienic processing (2 hours)

Beverage Technology II : Brewing Technology (10 hours)

POSTHARVEST

Postharvest (x hours)

Connect4Action

Courses for Industry Professionals

Internal communication "Challenges during the innovation process"

External communication "The case of communicating risks and benefits of novel food technologies to consumers"

Communicating risks and benefits to the consumer

Recommendations for improving communication

Case Studies

Early Signaling Guide "Creating awareness and sensitivity to potential issues"

Key elements of consumer science for food scientists

Key elements of food science and technology for social scientists

Courses for Young Academics

Some definitions related to communication during the food innovation process

Challenges for internal communication during the innovation process

Methods and practices for ensuring external communication during the innovation process

Communicating risks and benefits to the consumer (academic training)

Recommendations for improving communication (academic training)

Case Studies (academic training)

Early Signaling Guide "Creating awareness and sensitivity to potential issues" (academic training)

Key elements of consumer science for food scientists (academic training)

Key elements of food science and technology for social scientists (academic training)