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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)
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