Prima Pagina
Reg. Tribunale Lecce n. 662 del 01.07.1997
Direttore responsabile: Dario Cillo


 

e.Learning  MODEL for   “ European DIPLOMA ON FOOD QUALITY TRACEABILITY”

 

Paolo Manzelli . LRE@UNIFI.IT

http://food-traceability.net/

 

Introduction

One of the most important issues of the OGM-& BIO POLLUTION CERTIFICATION LEONARDO (2002-03) pilot project would be top fit the need of the European Priority on Food Quality and Safety.

Recently the European Commission   has developed a broad legislative framework to ensure that GMOs and GMO-derived food products, developed in the recent globalization of the market. Those new legal and scientific knowledge generates the need top  overcome  skill shortage about new professional jobs based on multidisciplinary field related on  food’s safety and quality research for protecting the environment from bio-pollution and to guarantee human and animal health.

Therefore one of the goal and effort of the OGM –Consortium is to share knowledge with a large amount of expertises and research centres for the purpose of producing a training model that can be useful for a number of multidisciplinary training courses, focused on the issues of Food Science, Food Technology and Food Business. For this reason, after a large debate, the OGM CONSORTIUM has considered transferable in a European dimension a model of a European MASTER- jointly organized for giving an “e.learning” Diploma of 

 

"Expert Operator in Alimentary Systems about the food traceability

Course Model Aim

The general aim of the Diploma Course is to further develop the basic principles of Food Science, Food Technology and Food Laws & Business and to provide a deeper understanding of the Food and Drinks traceability and tracking. Methodology.

Entry Requirement

Applicants for the Diploma course should hold a Certificate of secondary level diploma on Agriculture and related sciences. The entry requirement will be tested by a colloquium base on Food Microbiology and chemistry basic knowledge and also in food technology & engineering issues associated with dairy, meat, cereals, fruit and vegetable processing, soft drinks, chocolate and sugar confectionery.

Course Organizational Method

The duration of the Course is one Year .The course consists of Web- lectures and practical workshops in presence, each session consists in 200 hours of Study/Labour and the entire course can be organized in 800 hours within a certification of - 1.0 credit for each 25 Hours of Study/Labour-. Particular emphasis is placed on linking the basic principles with practical applications of traceability principles in industry and in the market following the statement of tracing and tracking food from farm to fork. .

Contents Syllabus

Applied Bio-technology on GMO and MGMO . Planning the Hazard Analysis Critical Control Points for Tracing & Tracking system applications, Hygiene and food sanitation knowledge. Quality systems on food packaging and transport (including refrigeration systems) Total quality management about world class manufacturing. Molecular indicators and nanotechnologies in food tracking. Electronic and natural sensory evaluation of food. Changing nutritional needs through the life cycle from infancy to old age in different cultural context of Europe. Nutrition and public health. Food safety issues, food additives, contaminants, natural toxicants, food allergies and intolerance. Functional foods Food Business on the competitive advantages of food quality traceability, in matching resources to marketing opportunity and product brand development and marketing. Bio-pollution risks of the natural environment. Consumer trends and new food product introductions. Introduction to networking food marketing and brand’s organization. The managerial process including the best practices on information in business development and in the European legislative framework. Rules of food certification and labelling.

Assignment

Participants are required to submit at the final examination a research work- The main objective of the assignment is to integrate and apply the knowledge and skills obtained on the course in a practical way.

Assessment

Performance is assessed on a continuous basis throughout the 800 hours in a year.  Participants are required to sit an intermediate assessment on completion of each unit of 200 hours.

Links  about the previous debate and dissemination and the principal application of the MODEL.

 

http://www.sussidiario.it/scienza/alimentazione/qualita/

http://www.edscuola.it/archivio/lre/ogm2.html

http://www.edscuola.it/archivio/lre/food_for_future_thought.htm

http://www.edscuola.it/archivio/lre/agritraccia.html

http://www.edscuola.it/archivio/lre/cibo.html

http://www.edscuola.it/archivio/lre/sicurezza_alimentare.html

http://www.food.unifi.it/

 

 


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