elearning.iufost.orgIUFoST E-Learning Training Programme | Distance Education

Distance Education Toggle navigation Home All courses Login IUFoST E-Learning Training Programme INTRODUCTION One of the objectives of IUFoST is to provide opportunity for education and training to all professionals engaged in providing a safe, nutritious food supply to consumers. To that end, the IUFoST Distance Education Task Force developed a Distance-Assisted Training Programme (DATP). This programme is aimed at those involved in any way with the growing, production, processing, marketing, distribution, or preparation of food products who do not have formal training in food science and technology and desire to advance their career and enhance the quality of the food supply. The programme is delivered to a participant through a local mentor (usually someone with an advanced degree in food science and technology or considerable industry experience). Each of the eleven modules may be divided into levels for study and each module is taken in whatever order best suits the participant. The modules are: Food Safety Food Sanitation Quality Assurance Food Laws Human Nutrition Food Processing Overview Shelf-Life of Foods Thermal Processing Food Dehydration Food Chilling Food Freezing Food Packaging plus Resource materials (Food Information, Post Harvest Technologies, Making Jams and Jellies) Each subject module is offered through a Distance Assisted format. Each participant must have a mentor in close proximity. The mentor will download a manual that is provided for each course within a module. The manual will guide the participant through the various concepts and principles on the topic as well as provide instruction on problem solving techniques (if applicable). In addition, a course administrator /instructor will be available to answer questions and address concerns via email. Assignments will be available to assess learning and will be submitted to the mentor for grading within a specified time period. Please see Q&A at the bottom of the page for more information on all aspects of the E-Learning Programme. If you would like to participate as a mentor or participant please contact the Distance Assisted Training Program, (DATP) and register for the e-learning programme. If you are a potential participant, please register for the e-learning programme and identify a local mentor to work with you for a module. If you need assistance in identifying a mentor, please contact co-chairs Dr. Daryl Lund and Dr. Donald Mercer (email as above), subject line "Mentor Required". We hope that you find the programme useful and informative, contributing not only to personal career goals but also in helping society to a safer, more secure food supply. Should you have suggestions for improvement of the programme, please send them to Dr. Lund and Dr. Mercer subject: IUFoST Distance Education ideas Sincerely, The Distance Education Task Force International Union of Food Science and Technology ____________________________________________________________________________ Welcome to Participants and Mentors DISTANCE EDUCATION TRAINING IN FOOD SCIENCE Q&A On behalf of the International Union of Food Science and Technology (IUFoST), we would like to welcome you to our Distance Education Training Program. We are delighted that you are considering furthering your training in one or more areas of food science. One of the most important things to enhancing the quality of life in any society is the availability of safe, dependable, and nutritious food supply. Those of you who are involved in any way with the growing, production, processing, marketing, distribution, or preparation of food products all have a critical role to play in delivering high quality food products to the consumer. The agri-food industry is continuously faced with challenges brought on by food shortages in various parts of the world, or outbreaks of food-bourne diseases that can have a serious impact on the health and well-being of people of all ages. It is our fondest hope that the information presented in the various course modules offered here will provide you with a knowledge base to enable you to work with us in establishing our goal of delivering safe, high quality food to all consumers. What are the Objectives of the Distance Education Food Processing Courses? The Distance Education Food Processing modules have been designed to address the need for training of workers in the food processing industry. They are aimed at providing information and training that will enable food industry workers to perform their jobs in a more informed and enlightened manner. One of our goals is to create an awareness of the problems associated with improper food processing practices and offer instruction in how to approach food processing concerns in a structured and discipline manner. Such awareness and training can go a long way in helping produce a safe, dependable, and nutritious food supply for the consumer. Who Should Take These Courses? It is intended that anyone involved in the agri-food industry from primary production of food and raw materials on the farm, all the way through to delivering finished food products to the consumer should consider taking any of the available modules. We are particularly interested in providing employees in the food processing industry with training to enable them to perform their jobs more effectively. This will also provide insight and knowledge to understand the impact of various actions on the safety and quality of the foods that are produced. IUFoST continues to recognize the importance of a well-trained and educated work- force in the food processing industry, and is committed to providing educational material and resources to promote such training. What Course Topics Are Available ? There are 12 basic course modules available in the following subject areas: Food Safety Food Sanitation Quality Assurance Food Laws Human Nutrition Food Processing Overview Shelf-Life of Foods Thermal Processing Food Dehydration Food Chilling Food Freezing Food Packaging plus Resource materials related to Food Information, Post Harvest, Making Jams and Jellies Each of these modules is divided into two or three levels for study purposes. For example, the Food Dehydration and Drying Module consists of an Introductory, an Intermediate, and an Advanced level component. The Introductory level is designed to provide students with a basic understanding of the principles and concepts of food drying. Topics such as why food is dried will help set the stage for further drying studies. It assumes no prior knowledge of food drying and is intended to present sufficient basic information for students to move on to the Intermediate level drying course. The Intermediate level deals more with understanding food drying operations. Cause and effect” relationships in industrial drying are discussed to illustrate what happens when certain changes occur in a drying process. Numerical calculations are illustrated and problem solving is stressed. In the Advanced level course, which is essentially equivalent to an introductory university level course, case studies areused to provide insight into more detailed drying calculations and process operation. It is not intended that participants should complete all ten modules at each level. However, that would certainly be beneficial in developing a full appreciation of the food processing sector. There will be students who wish to study only specific topics such as thermal processing, or food packaging, for example. For those who do wish to study and complete more than one module, it is recommended that they approach the topics in the order in which they are listed above to obtain a logical progression of information from which one topic leads into the next. How Did These Modules Originate ? The concept of providing training material for those actively involved in the food processing industry was proposed in 2002 by then IUFoST President Walter Spiess....