Prof. Roland Verh

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• Prof. Roland Verhé
• Gent University
• Faculty of Bioscience Engineering
• Department of Organic Chemistry

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EU food policy

• Safety in the Agri-Food Chain
• Quality Systems
• Food Consumer
• Food Health

Food Industry

• Safety / Quality systems
• Consumer perception
• Marketing
• How to integrate in Curricula Food Sciences?

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Initiatives of EU Educational Programmes

• Thematic Network ISEKI
• AFanet
• Curriculum Development (PROG)
• Food and Beverage Quality Management Gent
• Safety in Agri-Food Chain Gent
• Intensive Programmes
• Safety in Agro-Food Chain
• Food Consumer
• Food Health

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EU educational policy

• Bologna Process
• Quality of educational programmes
• European accreditation of study
  programmes/diplomas

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Food Science Curricula

• Basic Sciences
• Mathematics / Informatics / Chemistry /
  Biochemistry / Physics / Biology / Microbiology
• Engineering Thermodynamics Unit
  Operations Process Control Simulation
• Food Sciences General
• Food Chemistry and Biochemistry
• Food microbiology/hygiene
• Food Physics

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Food Science Curricula (II)

• Food Technology
• Food engineering
• Technology of animal products (meat, dairy, fish)
• Technology of plant products (vegetables, fruits,
  oils)
• Technology of beverages
• Product design
• Human nutrition
• Quality and safety
• Economy

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Agri-Food Chain
Feed
Primary Agri-Production
Processing Technology
Post-Harvesting
Soil
Products
Product Development
Distritubion
Retailing
Consumer
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Consumer
Nutritional Value Health
Safety
Sensoral properties
QUALITY
Image
Environment
Ethics
Convenience
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Food Industry
Nutritional Value
Safety
Sensoral properties
QUALITY
Consumer friendly
Environment
Total Quality Management
Economics
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Food Science Curricula

• LACK
• Integration of safety and quality aspects in the
  total food chain
• Quality and safety management
• Consumer science and perception
• Socio-economic topics
• Ethics

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New trends in Food Science Curricula

• Food Industry
• Farm-to-table safety procedures
• Increased competition
• Food safety managers
• Food quality managers
• EU and national governmental concern and
  responsibility legislation, control,
  communication
• Changing consumer requirements
• Environment
• Ethics

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How to integrate the new developments in study
programmes?

• EU Projects 6 years, Socrates, Tempus, Alfa
• Safety in the Agri-Food Chain
• European Network
• Gent (co-ordinator), Vienna, Bonn, Toulouse,
  Rennes, Murcia, Valencia, Burgos, Athens,
  Plovdiv, Cluj-Napoca, Budapest, Warsaw, Olsztyn,
  Riga, Kaunas, Helsinki, Uppsala, Copenhagen
• Global Moldavia, Ukraine, former Yugoslavian
  Republic, Albania, Syria, Mongolia, Latin-America

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Activities of EU projects

• Curriculum developmentMSc-degree Food Safety
  and Quality- Proposal teaching programme
  content of various modules- Organisation
• Publication of teaching materialbooks, syllabi,
  CD-Rom
• Dissemination

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MSc-degree Food Safety and Quality

• Objective
• Graduates are all-round food quality and safety
  managers combining technical knowledge of the
  design and processing of food products with food
  safety and quality eveluation of the total
  agri-food chain, management skills and strong
  sensitivity and responsiveness to legislation and
  the consumer demands

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MSc-degreeFood Safety and Quality

• Curriculum
• Primary agricultural production systems
• Biological and microbiological risk factors in
  the agri-food chain
• Chemical and physical risk factors in the
  agri-food chain
• Food safety and processing
• Quality and safety of novel and functional foods
• Microbiological control and analysis for food
  safety
• Chemical and physical control and analysis for
  food safety

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MSc-degreeFood Safety and Quality (II)

• Risk assessment and management
• Implementation of quality and safety control
  systems and standardsGAP, GMP, GHP, HACCP, ISO,
  TFQM, BRC, IFS
• Total Food Quality Management
• Traceability and authenticity of foods
• Food legislation
• Consumer sciences
• Food Ethics
• Project

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Achievements

• Organisation of teaching programmes in Food
  Safety and Quality Wageningen Vienna Olsztyn
  Gent Copenhagen Toulouse Cluj-Napoca Ma
  ribor

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Achievements (II)

• Publications
• Food Quality Management P. Luning, W. Marcelis,
  W. JongenWageningen Academic Press (2002)
• Safety in the Agri-Food Chain P. Luning, F.
  Devlieghere, R. VerhéWageningen Academic Press
  (2005)
• Food Safety Law in the European Union B. van der
  Meulen, M. van der VeldeWageningen Academic
  Press (2004)
• Quality management systems in the food industry
  K. Baert, F. Devlieghere, L. Jacxsesn, J.
  DebevereUGent (2005) CD Rom
• Teaching material on numerous subjects on food
  safety/quality

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European MSc Food Safety and Quality

• Prerequirements
• BSc-degree Agriculture, Food Sciences,
  Veterinary Sciences,
  Biotechnology, Chemistry
• Inscription MSc- in Food Sciences
• Conditions
• ECTS
• Min 90 ECTS for modules
• Project min 6 months
• Mobility
• Min 30 ECTS (modules/project) in host university
• Study programme min 6 modules of the curriculum
  Safety in the Agri- Food Chain

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Diploma

• Joint Diploma home and host university
• Double diploma
• Certificate home and host university

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Accreditation of Study Programmes in Food Science
on BA/MSc level

• Objectives
• Domain specific requirements
• Core competence 1 academic attitude 2 skills
• Academic competences
• Professional specific general competences
• Core competence 2 Knowledge and skills
  description for each modules
• External validation
• Academia
• Professional fiels
• Orientation working situation

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Accreditation of Study Programmes in Food Science
on BA/MSc level (II)

• Programme
• Requirements university
• Relationship between aims and objectives and
  content
• Coherence of the programme
• Study load
• Intake
• Teaching programme
• Coordination of structure and contents of the
  degree
• Assessment

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Accreditation of Study Programmes in Food Science
on BA/MSc level (III)

• Staff
• Requirement university
• Quantity
• Quality
• Facilities and provisions
• Material facilities
• Student support/guidance
• Internal quality assurance
• Evaluation of study results
• Measures for improvement
• Involvment of staff, students, alumni and
  professional field
• Results
• Achieved level
• Results of teaching

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Conclusion

• Traditional curricula in food sciences are
  neglecting a multidisciplinary approach involving
  primary production, transformations and
  consumption.
• Introduction of modules dealing with Safety in
  the Agri-Food chain From Farm to Fork and
  quality management are necessary to adopt to the
  EU-policy and food industries.