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About

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

Objectives

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.

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Activities

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

  • practical exercises

  • demos

  • tutorials

  • quizzes

E-learning
program

Ensuring microbiological safety and control requires an extensive and updated knowledge of pathogenic microorganisms from raw material supply through processing until food distribution. For this purpose, the e-SafeFood Project has developed an interactive online training program about microbiological food risks. 

The training program consists in 4 modules:

  • Microbial Shelf Life (basic, intermediate, and advanced levels)

  • Process Validation (advanced level)

  • Control of Microbiological Hazards (basic, intermediate, and advanced levels)

  • Risk Analysis (advanced level)

>>> The Microbial shelf life and the Food Process validation modules are now available ! 

(the 2 other modules will be ready soon) 

The BASIC level is for trainees with food-related studies lower than Bachelor’s Degree.

The INTERMEDIATE level is for trainees with Bachelor/Master food-related studies.

The ADVANCED level is for trainees with Master/PhD food-related studies. 

This is a general recommendation and may vary depending on the expertise and professional experience of the trainee.

Once you complete all the tests of a module level, you will get a certificate !

More information on :

Register here : ISEKI-Food E-learning

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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 

g.cornuau@actia-asso.eu

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