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Ensuring microbiological safety and control requires an extensive and updated knowledge of pathogenic microorganisms from raw material supply through processing to food distribution. Every stakeholder of the food value chain needs reliable data, support, and pedagogical tools to assure the microbiological quality of food products.

Through its tools and activities, e-SafeFood will ensure a better knowledge of microbiological hazards and a better control of microbiological quality of food products.


Many positive impacts are expected to come out of this project:

  • better health protection of the consumer

  • less food loss and waste

  • promotion of safer and more innovative food products

  • increased employability (especially for students)

  • better accessibility to knowledge through online tools, especially for users with limited access to on-site learning


E-SafeFood aims at developing an interactive online program, full of user-tailored pedagogical material about microbiological food risks.


Target trainees are:

  • Students and teachers, from technical agri-food secondary schools to high-education institutes

  • Researchers from institutes and universities

  • Agri-food professionals: farmers, technicians, advisors, and industry and cooperatives workforce.



e-SafeFood proposes various types of innovative tools to deliver training on microbiological food safety, including:

  • practical exercises

  • demos

  • tutorials

  • quizzes


The training program covers 4 knowledge topics:

  • shelf life;

  • control of microbiological hazards;

  • process validation;

  • risk analysis.

Most of them are split in 3 levels (basic, intermediate, advanced).


Contact us

Gemma Cornuau, Project Coordinator


European Project Officer at ACTIA

French Network for Food Technology Institutes

149 rue de Bercy

75012 PARIS

+33 (0) 6 18 69 52 13

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