Table of Contents
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
Chapter 4: A comparative study of the patterns in some European Community countries
Chapter 5: Food science education in the United States
Chapter 6: University education in food technology: the various philosophies
Chapter 7: Higher education in food chemistry
Chapter 8: Craft and technician training in the field of food processing in Germany
Chapter 9: Training in the food processing industry in France
Chapter 10: Provision of education and research for overseas students
Chapter 11: Aims, target group and curriculum of the International Course on Quality Assurance and Marketing in Food Processing
Chapter 12: European Networks: ERASMUS, COMMETT, TEMPUS and FLAIR
Chapter 13: An ERASMUS scheme for European food engineers
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
Chapter 19: The needs of the European consumer
Chapter 20: A course in Food Science and Society
Chapter 21: Scientists for international trade and consumer protection: Legal requirements
Chapter 22: Training of craftsmen, technicians, analysts and technologists: prospects for the future
Chapter 23: Engineers’ and managers’ training: a challenge for the future
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
