Education and Training in Food Science

1st Edition - January 1, 1991
Editors: I D Morton, J Lenges
Language: English
eBook ISBN:
9 7 8 - 1 - 8 4 5 6 9 - 8 2 0 - 1

This book reviews the need for increased training in the food industry in order to bridge the gap between Eastern and Western Europe and the USA. Higher education in food science… Read more

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This book reviews the need for increased training in the food industry in order to bridge the gap between Eastern and Western Europe and the USA. Higher education in food science is discussed, including the training of technicians, and European initiatives, including ERASMUS and Network, are also described. Full coverage of the importance of international trade and the consumer protection acts, including a look at the need of various groups, is provided and the book closes with a look towards the future.

ELLIS HORWOOD SERIES IN FOOD SCIENCE, MANAGEMENT AND TECHNOLOGY
Chapter 1: A view from the European Commission on the education, training and qualification of food scientists, engineers and technologists for industry and trade in the twenty-first century
Chapter 2: A view from industry in the field of education, training and qualification
Chapter 3: A comparative study of the patterns in education of food technologists in the Eastern European countries
- 1 INTRODUCTION
- 2 OUTLINE OF EDUCATION IN FOOD SCIENCE AND TECHNOLOGY IN EASTERN EUROPE
- 3 UNDERGRADUATE STUDIES
- 4 GRADUATE STUDIES
- 5 COMPLEMENTARY PROGRAMMES IN FOOD SCIENCE AND TECHNOLOGY
- 6 EDUCATION OF FOOD SCIENTISTS
- MATERIALS SUBMITTED BY CORRESPONDENCE
Chapter 4: A comparative study of the patterns in some European Community countries
- 1 BACKGROUND PREPARATION NEEDED FOR FOOD SCIENCE AND TECHNOLOGY
- 2 THE PRESENT SITUATION
- 3 THE FUTURE
Chapter 5: Food science education in the United States
- INTRODUCTION
- ROLE OF THE INSTITUTE OF FOOD TECHNOLOGISTS (IFT) IN FOOD SCIENCE EDUCATION
- RESULTS OF A SURVEY ON FOOD SCIENCE EDUCATION IN THE UNITED STATES
- FOOD PROCESSORS’ ASSESSMENT OF FOOD SCIENCE EDUCATIONAL PROGRAMMES
Chapter 6: University education in food technology: the various philosophies
- 1 PREAMBLE
- 2 QUESTIONS TO BE ASKED
- 3 TYPES OF EDUCATION
- 4 SUBJECTS TO BE TAUGHT
- 5 INTEGRATION
- 6 SPECIALIZATION
- 7 CURRICULUM ORGANIZATION
- 8 RESEARCH TRAINING?
- ACKNOWLEDGEMENT
Chapter 7: Higher education in food chemistry
- IMPORTANCE OF FOOD CHEMISTRY
- HIGHER EDUCATION IN FOOD CHEMISTRY
- FOOD CHEMISTRY CURRICULA IN EUROPEAN UNIVERSITIES
- STRUCTURE OF CURRICULA AND COURSES IN FOOD CHEMISTRY
- IMPROVEMENTS IN INFORMATION AND STUDENT EXCHANGE
- CONCLUSION
Chapter 8: Craft and technician training in the field of food processing in Germany
- 1 INTRODUCTION
- 2 OCCUPATIONS BASED ON APPRENTICESHIP IN THE FIELD OF FOOD PROCESSING
- 3 MASTER COURSES
- 4 TRAINING FOR THE JOB ‘TECHNICIAN’
- SUMMARY
- ACKNOWLEDGEMENT
Chapter 9: Training in the food processing industry in France
- INTRODUCTION
- 1 CHARACTERISTICS OF EMPLOYMENT IN THE FOOD INDUSTRY
- 2 PERSONNEL TRAINING
- 3 THE ANSWERS PROVIDED BY APRIA
- CONCLUSION
- APPENDIX
Chapter 10: Provision of education and research for overseas students
- 1 HISTORICAL PERSPECTIVES
- 2 CONTEMPORARY FACTORS
- 3 ASSISTING OVERSEAS COUNTRIES
- 4 STUDENT MOBILITY
- 5 FACILITIES FOR OVERSEAS STUDENTS
- ACKNOWLEDGEMENTS
Chapter 11: Aims, target group and curriculum of the International Course on Quality Assurance and Marketing in Food Processing
- 1 INTRODUCTION
- 2 BACKGROUND
- 3 METHODOLOGY
- 4 RESULTS
- 5 DISCUSSION
- 6 CONCLUSION
Chapter 12: European Networks: ERASMUS, COMMETT, TEMPUS and FLAIR
Chapter 13: An ERASMUS scheme for European food engineers
- OBJECTIVES AND DIFFICULTIES
- EXCHANGE OF STUDENTS
- STAFF EXCHANGE
- THE WORKING PARTIES
Chapter 14: The European Consortium for Continuing Education in Advanced Meat Science and Technology (ECCEAMST): incentives and intentions
Chapter 15: A consortium of European food education and training enterprises
Chapter 16: Education in Dairy Science provided by the European Alliance of Dairy Teachers
Chapter 17: The Official Food Chemist in Germany— duties and education
Chapter 18: Retailing, catering and food processing needs
- 1 INTRODUCTION
- 2 STRUCTURAL CHANGES
- 3 TECHNICAL DEVELOPMENTS
- 4 CONSUMER ATTITUDES
- 5 THE ELEMENTS OF THE FOOD CHAIN
- 6 EXAMPLES OF EDUCATIONAL REQUIREMENTS
- 7 CONCLUSION
Chapter 19: The needs of the European consumer
Chapter 20: A course in Food Science and Society
- 1 INTRODUCTION
- 2 AIM OF THE COURSE AND SOME IDEAS ABOUT FOOD SCIENCE AS A TECHNOLOGICAL SCIENCE
- 3 THEORETICAL PART OF THE COURSE IN FOOD SCIENCE AND SOCIETY
- 4 ORGANIZATION OF THE COURSE
- 5 EXPERIENCES AND CONCLUSIONS
Chapter 21: Scientists for international trade and consumer protection: Legal requirements
- 1 GENERAL ASPECTS OF A MODERN FOOD LAW
- 2 CHANGING NEEDS CALLING FOR CONSTANT ADAPTATION
- 3 THE TEACHING OF FOOD LAW IN A FEW WESTERN EUROPEAN COUNTRIES
- 4 SUGGESTED ADVANCES IN THE IMMEDIATE FUTURE
Chapter 22: Training of craftsmen, technicians, analysts and technologists: prospects for the future
- 1 INTRODUCTION
- 2 FUTURE PROSPECTS
- 3 EDUCATION AND TRAINING SYSTEMS
- 4 CONCLUSION
Chapter 23: Engineers’ and managers’ training: a challenge for the future
- 1 TRENDS IN THE FOOD INDUSTRY DEVELOPMENT
- 2 THE CHALLENGE: TRAINING ENGINEERS AND MANAGERS FOR THE FUTURE
- 3 WHAT CURRICULA TO FACE THIS CHALLENGE?
- CONCLUSIONS
Chapter 1: Education and employment of mechanical and chemical engineers with a specialism in food engineering
Chapter 2: Higher Education in the context of lifelong education
Chapter 3: Development of students’ creativity—the heuristic scenario
Chapter 4: Education and training in Food Science and Technology at the South Bank Polytechnic, London—past, present and future
Chapter 5: The food engineer’s education in Hungary at the University of Horticulture and Food Industry, Budapest
Chapter 6: An example of an interactive training course using a microcomputer network
Chapter 7: An example of integrated education in Food Science and Technology
Chapter 8: Education of food scientists, engineers and technologists, at the Prague Institute of Chemical Technology in the food chemistry and technology branch
Chapter 9: Food Science and Technology education and training in Scotland
Chapter 10: Curricula and standard programmes for home economists and nutrition scientists in Germany
Chapter 11: A university education in Applied Biochemistry and Biotechnology
Chapter 12: Basic experiments on transport phenomena and fluid mechanics
Chapter 13: Simple but effective computer-based training for the food sector
Chapter 14: Nutrition, consumers and European food law
Chapter 15: FISEC—A European network of food industry students
Chapter 16: Development of a centre of excellent in food processing and preservation: a cooperative agreement between South Bank Polytechnic, London, and Yaba College of Technology, Lagos
Chapter 17: An example of ERASMUS collaboration in the field of Food Science, Technoogy and Engineering
Chapter 18: Management in the education of food engineers and technologists in Europe
Chapter 19: Pan-European food education
Chapter 20: ‘EURO HPLC’—a COMETT training programme for industry in Advanced High Performance Liquid Chromatography
Chapter 21: International Course in Food Science and Nutrition
Chapter 22: The Preservation of the European food industry
Chapter 23: Scope and activities of the Food Processing Section within the international Commission of Agricultural Engineering (CIGR)
Chapter 24: Collaborative research training in taught courses
Index
ADDENDUM

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Education and Training in Food Science

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