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-WP2.8-Database-HEIs

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

E-learning training course engineering

Upstreem

⇒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

Lect03-04_ FQ&FS MS

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_THAI_

ASIFOOD_Project report_VIETNAMESE

ASIFOOD_Project_report_KHMER

ASIFOOD_Project report_ENGLISH

ASIFOOD_Project report_ITALIAN

ASIFOOD_Project report_FRENCH

ASIFOOD_Project report_GERMAN

⇒Leaflet

ASIFOOD_LEAFLET-EN

ASIFOOD_LEAFLET-ITA

ASIFOOD_LEAFLET-DE

ASIFOOD LEAFLET_THAI-0

ASIFOOD_LEAFLET VIETNAMESE

plaquette_ASIFOOD_FR (Agreenium)

⇒Other documents

AsiFood-Article-2018-11-Food Microbiology

AGREENIUM – AsiFood Poster_EN

2016 Analysis for the current practices of AsiFood partners 2

IFIFS2018 Book of Abstracts

IFIFS2018 Book of Proceedings

Vidéo

AsiFood Video by VNUA team.