This course gives a short description of the available courses

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

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

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 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.

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.

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.