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    ISEKI-Food E-learning

    Annunci

      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!


    Salta 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

    Salta Entrepreneurship

    Entrepreneurship


    Entrepreneurship in the Food Industry (50h)

    Business Model Generation and Validation (25h)

    Open innovation

    Salta Food processing

    Food processing


    Novel-innovative technologies in food processing (75h)

    Freezing/Thawing (50h)

    Food Canning

    Food Packaging

    Beverage Technology II : Brewing Technology (10h)

    Salta Food safety

    Food safety


    Food Safety in the Catering Sector (50h)

    Salta Food waste

    Food waste


    Food Waste Recovery (30h)

    Residue processing for a sustainable food industry (50h)

    Salta 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)

    Salta Teacher training

    Teacher training


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

    Salta Postharvest

    Postharvest


    Postharvest handling

    Salta Communication

    Communication


    Courses for Industry Professionals

    Courses for Young Academics

    Salta Introduction to Moodle

    Introduction to Moodle


    Introduction to E-learning courses

    How to use "Moodle"

    Salta 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


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