This e-conference is organised and supported by the University of Agronomic Sciences and Veterinary Medicine of Bucharest (UASVM of Bucharest) and the ISEKI-Food Association in collaboration with the ISEKI Special Interest Group (SIG) “Food Structure and Bionanotechnology” and is focused on topics “From production to consumption” for a fair, healthy and environmentally-friendly food system.
This course gives a short description of the available courses
This course is for teachers and students and covers the design of a course and the use of e-tivities (forum, wiki, etc.)
- Teacher: Foteini Chrysanthopoulou
- Teacher: Katherine Flynn
- Teacher: Anita Habershuber
- Teacher: Marieke Lameris
- Teacher: Line Lindner
- Teacher: Bernd van der Meulen
- Teacher: Ulaiwan Withayagiat
There is need for practitioners in the area of food studies to create a community in the area of teaching and learning of food studies. The Iseki Food Association (IFA) has launched a training qualification to introduce food studies professionals to this area.
The establishment of an award for recognition of staff educational training, linked with the promotion of mobility will enhance the practitioner’s role in the European Education Area.
On completion of this module the learner should be able to demonstrate:
- A general knowledge of the area of teaching and learning applied to food studies
- The ability to reflect on the usefulness and aims of different pedagogic tools applied to food studies.
- The ability to integrate simple teaching and learning tools in their own training activity.
- The awareness of reflective practice of further training in teaching and learning in their own career within a group of peer-practitioners.
Please have a look at the course flyer
- Teacher: Rui Costa
- Teacher: Luis Miguel Cunha
- Teacher: Marco Dalla Rosa
- Teacher: Ferruh Erdoğdu
- Teacher: Jesus Frias
- Teacher: Susana Gonçalves
- Teacher: Richard Marshall
- Teacher: Anna McElhatton
- Teacher: Ana Pinto de Moura
- Teacher: Paola Pittia
- Teacher: Gerhard Schleining
- Understanding the key concepts of Business Model Generation and Customer Development
- Learning how to develop and apply those methodologies to the early stages of Business Projects
- Using techniques for the market perception of a Business Idea
Learning Outcomes
After
successful completion of the activity, the participants are able to:
Appreciate
the commercial drivers for innovation and product development within the food
industry
Understand
how to identify, contextualise and communicate opportunities
Analyse
their own entrepreneurial skills and appreciate how to further develop these as
part of their ongoing personal development
Learning Outcomes
Upon completion of this course the participant will:
- Have gained knowledge on the importance of open innovation and collaboration in supply chains
- Have gained knowledge on how to identify opportunities for innovation
- Have gained knowledge on how to develop opportunities into business cases
- Have gained insights into the key strengths and weaknesses of own organization in relation to innovation
- Have gained competences on how to apply above knowledge in practice
- Teacher: Fotini Salta
After successful completion of the course, the participants will have knowledge of hazards, Hygienic Design (including zoning) of building and equipment used in the Catering Sector, of Hygiene Management including GMP, HACCP & sanitation as well as of legal requirements in the European Union. Participants are able to evaluate building and equipment, to use GMPs and cleaning & sampling procedures and suggest improvements.
After successful completion of the course, the participants will have knowledge of hazards, Hygienic Design (including zoning) of building and equipment used in the Catering Sector, of Hygiene Management including GMP, HACCP & sanitation as well as of legal requirements in the European Union. Participants are able to evaluate building and equipment, to use GMPs and cleaning & sampling procedures and suggest improvements.
After successful completion of this e-learning course, participants will have knowledge of hazards in meat plants, of GMP, GHP and hygienic design of building and equipment, zoning and of cleaning and disinfection and will be able to evaluate equipment and suggest improvements.
After successful completion of the course, the participants have knowledge on hygienic design in dairy processing plants, hygiene control measures, equipment maintenance conditions and are able to evaluate building and equipment and to use GMPs and cleaning & sampling procedures for the enhancement of the design facilities.
- Teacher: Ceren Zeytinci
After successful completion of the course, the participants have knowledge on legislation and guidelines in the field of food safety and hygienic design and are able to identify hygienic risks in food production areas and to make proposals for improvement. They know about the mechanisms and methods of cleaning and sanitation and are able to validate cleaning efficacy and to conduct tasks in teamwork.
- Teacher: Navaphattra Nunak
- Teacher: Gerhard Schleining
The course presents the common food waste sources and respective high added-value components, while it describes the common recovery stages, conventional and emerging technologies applied from the source to the final product. It explores patented methodologies that led to commercial products and ultimately discusses the main problems behind developing a laboratory methodology to a real market product. This course is envisaged to investigate the real full-scale applications and fill the gap between academia and industry within the above topics.
After successful completion of the e-course, the participants have knowledge on the technologies used for the recovery of valuable compounds from food processing waste and their reutilization in food chain. They are able to identify target compounds in different substrates and design a strategy for the separation of target macro- and micro-molecules, the recapture of them in different streams, their formulation in products and their merchandise as food additives. The successful graduates are registered directly in the experts database of the group and assigned with priority to the activities of the open innovation network (www.foodwasterecovery.group).
- Teacher: Ferruh Erdoğdu
After successful completion of this course the participants have knowledge about the processes for residues treatment allowing the possibility of implementation of new technologies in the mitigation of environmental impacts generated by the food industry.
After successful completion of this course the participants have knowledge about the theory of canning technology and are able to highlight the theory of canning technology and to indicate the variations of canning.
- Teacher: Semih Otles
After successful completion of this course the participants have knowledge about packaging science and novel developments in food packaging technology
- Teacher: Richard Marshall
- Teacher: Semih Otles
After successful completion of the course, the participants understand the fundamentals of freezing and thawing processes of food products, the physical and chemical changes during freezing-thawing of food products, the traditional and innovative technologies in freezing-thawing processes in designing new processes to improve the current applications, the quality and safety issues in frozen foods and consumer perspective towards the frozen foods and the significance of glass transition concept in frozen foods. They are able to mathematically analyse and design freezing-thawing processes.