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    ISEKI-Food E-learning

    Announcements

      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!


    Abaikan 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

    Abaikan Entrepreneurship

    Entrepreneurship


    Entrepreneurship in the Food Industry (50h)

    Business Model Generation and Validation (25h)

    Open innovation

    Abaikan Food processing

    Food processing


    Novel-innovative technologies in food processing (75h)

    Freezing/Thawing (50h)

    Food Canning

    Food Packaging

    Beverage Technology II : Brewing Technology (10h)

    Abaikan Food safety

    Food safety


    Food Safety in the Catering Sector (50h)

    Abaikan Food waste

    Food waste


    Food Waste Recovery (30h)

    Residue processing for a sustainable food industry (50h)

    Abaikan 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)

    Abaikan Teacher training

    Teacher training


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

    Abaikan Postharvest

    Postharvest


    Postharvest handling

    Abaikan Communication

    Communication


    Courses for Industry Professionals

    Courses for Young Academics

    Abaikan Introduction to Moodle

    Introduction to Moodle


    Introduction to E-learning courses

    How to use "Moodle"

    Abaikan 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


    Abaikan Navigasi

    Navigasi

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