Education and Training in Food Science

1st Edition

Editors: I D Morton J Lenges
Hardcover ISBN: 9781855732735
eBook ISBN: 9781845698201
Imprint: Woodhead Publishing
Published Date: 1st January 1991
Page Count: 240
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Description

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.

Table of Contents

  • 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

Details

No. of pages:
240
Language:
English
Copyright:
© Woodhead Publishing 1991
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781845698201
Hardcover ISBN:
9781855732735

About the Editor

I D Morton

J Lenges