efost Project details page
Project
Title:
e-Reference Tools for VET Trainers in Food Industry
ProjectID:
e-FOST
Description:
e-FOST is a learner-oriented programme, which main subject is continuous training of teachers / trainers for the food industry.
The project is focused on the necessity of basic understanding of the specific problems related to active interaction between the e-based learning and the important human factor (e.g. teachers / trainers who are the potential targets of our project) in the educational process.
The project is focused on the necessity of basic understanding of the specific problems related to active interaction between the e-based learning and the important human factor (e.g. teachers / trainers who are the potential targets of our project) in the educational process.
Description in original language:
Modified:
10/30/2008
Subject:
Vocational education and training, Food Industry, Disadvantaged people.
url:
Coverage:
AUT; FRA; ITA; BGR; GBR
Partner:
Marie Curie Association
audience:
managers at SMEs;tutors in the apprenticeship system; high school and university
Life Cycle Status:
Completed
Start Date:
10/01/2005
End Date:
09/30/2007
Typology:
LEONARDO DA VINCI
Coordinator
Coordinator contact detail
The details of a organization/person in charge of the coordination of the project (project promoter)
Organization:
Sofia University “St. Kliment Ohridskiâ€, Scientific Research
Firstname:
Anna
Lastname:
Kujumdzhieva
Address:
Dragan Tzankov 8
email:
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url:
Partners
PARTNER CONTACT DETAILS
organization:
Intellect†Foundationâ€
organization:
"Mindsâ€
url:
organization:
Institute of Polymers, Bulgarian Academy of Sciences (IP-BAS)
organization:
Euroconsulting Ltd.
organization:
Modrina Ltd.
url:
organization:
“INNO-CON Ltd.â€
url:
organization:
University Paris Sud
url:
organization:
Bologna University
url:
Targets
Direct Targets:
Adults; Representatives of Sectoral Organizations; Students; Vocational Training Policy Makers / Decision Makers; Teachers; Young Graduate; Employers; Trainers; Managers/Owners of SME's; People with Disabilities
Indirect Targets:
Tutors; Development Agents; Unemployed; Disadvantaged Groups; Tansition of Young People to Work
Framework
Activity & Participation:
Learning and Applying Knowledge
Environmental Factors:
Product and Technology
Others:
Quality Management
Tangible Products
FIRST MATERIAL TITLE:
e-fost reference tools
Abstract:
A: Project management
Module 1: Methods of corporate finance
- Unit 1: Methods for valuation of the financial effectiveness of investment projects for investing in real assets
- Unit 2: Investment choice and approaches of financial statement analysis
Module 2: Investment in food industry assets
- Unit 1: Investment in food industry assets
Module 3: Risk assessment and management
- Unit 1: Risk assessment and management
Module 4: Project development and appraisal
-Unit 1: Project development and appraisal
B: Marketing
Module 1: Customers, markets, marketing
- Unit 1: Basic terms of customers, markets and marketing
Module 2: Understanding and assessing buyer behaviour
- Unit 1: Buyer behaviour
- Unit 2: Marketing and buyer’s happiness
Module 3: Product supply
-Unit 1: Product and price policy
Module 4: Formulating and implementing marketing strategies
-Unit 1: Formulating and implementing marketing strategies
-Unit 2: The Strategic Planning process
Module 5: Issues in implementing marketing strategies
-Unit 1: Criteria of marketing strategy choice
Module 1: Methods of corporate finance
- Unit 1: Methods for valuation of the financial effectiveness of investment projects for investing in real assets
- Unit 2: Investment choice and approaches of financial statement analysis
Module 2: Investment in food industry assets
- Unit 1: Investment in food industry assets
Module 3: Risk assessment and management
- Unit 1: Risk assessment and management
Module 4: Project development and appraisal
-Unit 1: Project development and appraisal
B: Marketing
Module 1: Customers, markets, marketing
- Unit 1: Basic terms of customers, markets and marketing
Module 2: Understanding and assessing buyer behaviour
- Unit 1: Buyer behaviour
- Unit 2: Marketing and buyer’s happiness
Module 3: Product supply
-Unit 1: Product and price policy
Module 4: Formulating and implementing marketing strategies
-Unit 1: Formulating and implementing marketing strategies
-Unit 2: The Strategic Planning process
Module 5: Issues in implementing marketing strategies
-Unit 1: Criteria of marketing strategy choice
Authors:
All partners
Availabilty:
yes
IPR limitation:
yes
Type:
Text
Media:
Web
Accessible & Usable for End Users:
yes
Language:
bg; en; fr; it
Download:
Related Link:
SECOND MATERIAL TITLE:
Specific content issues
Abstract:
A: Polymeric materials for food packaging and food preservation
Module 1: Polymer materials from synthetic polymers
-Unit 1: Basic terms. Polymer synthesis. Polymer networks. Polymer-polymer complexes. Degradation of polymers.
-Unit 2: Polymerization processes, molar mass characterization, bulk properties, and surface characterizations.
Module 2: Polymeric materials from natural polymers
-Unit 1: Starch-based materials. Methods of obtaining and purification. Modification of starch and processing.
-Unit 2: Natural protein-based materials. Methods of obtaining and purification. Modification and processing of natural proteins.
Module 3: Polymer materials of marine origin
-Unit 1: Polymers from marine sources. Structure, methods of obtaining and purification, properties.
-Unit 2: Chitosan-based materials. Methods of obtaining and purification. Modification and processing of chitosan.
-Unit 3: Prospective for use of materials of marine origin in food industry.
Module 4: Food packaging and application of polymers in food packeging
-Unit 1: Food packaging - main polymers used in food packaging and main properties.
-Unit 2: Effect of polymer packaging on food. Some specific examples of food contamination and deterioration. Nanotechnology – new frontiers in the food science and technologies.
Module 5: Novel polymer materials for food packaging
-Unit 1: Outlooks on the development of novel polymer materials for food packaging.
B: Food Safety
Module 1: Role of beneficial and pathogenic microbes
-Unit 1: Role of beneficial microbes
-Unit 2: Role of pathogenic microbes
Module 2: Traditional and new tool for improving food safety
-Unit 1: Traditional and new tool for improving food safety
Module 3: Food safety and quality management
-Unit 1: Food safety and quality management
C: e-FOST Information Resources
Module 1: Specialized glossary
Module 2: e-FOST database
Module 3: Guide for development of e-FOST learning system
Module 4: Design of web-programme e-platform
Module 1: Polymer materials from synthetic polymers
-Unit 1: Basic terms. Polymer synthesis. Polymer networks. Polymer-polymer complexes. Degradation of polymers.
-Unit 2: Polymerization processes, molar mass characterization, bulk properties, and surface characterizations.
Module 2: Polymeric materials from natural polymers
-Unit 1: Starch-based materials. Methods of obtaining and purification. Modification of starch and processing.
-Unit 2: Natural protein-based materials. Methods of obtaining and purification. Modification and processing of natural proteins.
Module 3: Polymer materials of marine origin
-Unit 1: Polymers from marine sources. Structure, methods of obtaining and purification, properties.
-Unit 2: Chitosan-based materials. Methods of obtaining and purification. Modification and processing of chitosan.
-Unit 3: Prospective for use of materials of marine origin in food industry.
Module 4: Food packaging and application of polymers in food packeging
-Unit 1: Food packaging - main polymers used in food packaging and main properties.
-Unit 2: Effect of polymer packaging on food. Some specific examples of food contamination and deterioration. Nanotechnology – new frontiers in the food science and technologies.
Module 5: Novel polymer materials for food packaging
-Unit 1: Outlooks on the development of novel polymer materials for food packaging.
B: Food Safety
Module 1: Role of beneficial and pathogenic microbes
-Unit 1: Role of beneficial microbes
-Unit 2: Role of pathogenic microbes
Module 2: Traditional and new tool for improving food safety
-Unit 1: Traditional and new tool for improving food safety
Module 3: Food safety and quality management
-Unit 1: Food safety and quality management
C: e-FOST Information Resources
Module 1: Specialized glossary
Module 2: e-FOST database
Module 3: Guide for development of e-FOST learning system
Module 4: Design of web-programme e-platform
Authors:
All partners
Availability:
yes
IPR limitation:
yes
Type:
Text
Media:
Web
Accessible & Usable for End Users:
yes
Language:
bg; en; fr; it
Related Link:
THIRD MATERIAL TITLE:
Learning pathways
Abstract:
LP1: Smart polymers in food industry
LP2: New trends in the use of polymers in food industry
LP3: Application of polymers in food industry
LP4: Improving the food quality and safety - polymers application
LP5: Innovations and management in application of polymer materials in food industry
LP6: Food & Beverage Industry: pack & sell
LP2: New trends in the use of polymers in food industry
LP3: Application of polymers in food industry
LP4: Improving the food quality and safety - polymers application
LP5: Innovations and management in application of polymer materials in food industry
LP6: Food & Beverage Industry: pack & sell
Authors:
All partners
Availability:
yes
IPR limitation:
yes
Type:
Text
Media:
Web
Accessible & Usable for End Users:
yes
Language:
bg; en; fr; it
Web link:
Download:
Related Link:
FOURTH MATERIAL TITLE:
e-FOST Short Intensive Courses
Abstract:
SIC 1: Food industry management & marketing
SIC 2: Food industry management & safety
SIC 3: Risk assessment in food manufacture
SIC 4: Marketing strategies & product offering
SIC 5: Food technologies processes: food packaging
SIC 6: Food safety and quality evaluation
SIC 2: Food industry management & safety
SIC 3: Risk assessment in food manufacture
SIC 4: Marketing strategies & product offering
SIC 5: Food technologies processes: food packaging
SIC 6: Food safety and quality evaluation
Authors:
All partners
Availability:
yes
IPR limitation:
yes
Type:
Text
Media:
Web
Accessible & Usable for End Users:
yes
Language:
bg; en; fr; it
Web link:
Download:
Related Link:
FIFTH MATERIAL TITLE:
E-fost database
Author:
All partners
Availability:
yes
IPR limitation:
yes
Type:
Text
Media:
Web
Accessible & Usable for End Users:
yes
Language:
bg; en; fr; it
Web link:
Download:
Related link:
Intangible Products
FIRST INITIATIVE TITLE:
Newsletter
Abstract:
4 issues
Date:
02/12/2007
Coverage:
GBR
Languages:
en
Sustainability
What factors have been supporting during your work in the project:
Project and post-project sustainability is ensured by: associated groups of partners and potential users;
a wide partnership for the efficient testing and evaluation of materials and methods ;ECTS application giving trainees the validity of their results.
a wide partnership for the efficient testing and evaluation of materials and methods ;ECTS application giving trainees the validity of their results.
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