SO1: To develop and improve relationships between HEIs and professional stakeholders in the food processing industry.
⇒Questionnaire
(English) Questionnaire for higher education institute
⇒Database
AsiFood-DatabaseCompanies-HEIs
AsiFood-WP2.8-Database-Companies
SO2: To improve the capacity of partner universities to develop new syllabuses adapted to the needs and expectations of professional stakeholders in the current economic context.
⇒E-learning module on training course engineering
⇒Methods for an Active Pedagogy platform (MAPE)
⇒ Survey stakeholders requirements
AsiFood-Survey Stakeholders Requirement
Survey Stakeholders Requirement (Vietnamese version)
Survey Stakeholders Requirement (Thai version)
⇒ Survey stakeholders results
AsiFood WP3 Cambodia Stakeholder survey Results
AsiFood WP3 Thailand Stakeholder survey Results
AsiFood WP3 HUST Vietnam Stakeholder survey Result
AsiFood WP3 Vietnam VNUA Stakeholder survey results
⇒Short training courses supports
Lect01-Innovation in food and beverage products
Lect02-Overview on Food Safety Issues
Lect05-Food safety legislation and laws
Lect06-Inspection & certification
Lect07-Legal obligation in EU official controls
Lect08-Legal obligation for food business operator in EU
Lect09-10-Hygienic design and sanitation
Lect11-Audit and Statistical Process Control_Food Safety
Lect12-Official controls in the food chain in Belgium
Lect13-Laboratory quality management system (LQMS)-Lab Safety regulations
⇒Short training budget breakdown tool
AsiFood-WP6.2-STTC-BusinessPlan-V1-PDF
AsiFood-WP6.2-STTC-BusinessPlan-V1-XLS
SO3: To create three training course modules on food safety and quality management that could go on to serve as models and be integrated into the HEI’s training courses.
⇒AsiFood modules
201906_AsiFood New and Updated Master Programme 01
ASIFOOD Training Module 1.1 Food safety in primary production
ASIFOOD Training Module 1.2 Food quality in primary production
ASIFOOD Training module 2.1 Lab Management System
ASIFOOD Training module 2.2 Food Analysis
ASIFOOD Training module 3.1 Food Safety Issues at Manufacturing Processes
ASIFOOD Training module 3.2 Safety and Standardization in Food Product
SO4: To improve relationships between Asian higher education institutions and between Asian and European HEIs to work on food safety and food quality.
SO5: Others
⇒Project report
ASIFOOD_Project report_VIETNAMESE
ASIFOOD_Project report_ENGLISH
ASIFOOD_Project report_ITALIAN
⇒Leaflet
plaquette_ASIFOOD_FR (Agreenium)
⇒Other documents
AsiFood-Article-2018-11-Food Microbiology
2016 Analysis for the current practices of AsiFood partners 2