Education and Training in Food Science

Content: 
ELLIS HORWOOD SERIES IN FOOD SCIENCE, MANAGEMENT AND TECHNOLOGY, Page ii
Front Matter, Page iii
Copyright, Page iv
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, Pages 3-7, Finn Rexen
2 - A view from industry in the field of education, training and qualification, Pages 8-17, Colin Dennis
3 - A comparative study of the patterns in education of food technologists in the Eastern European countries, Pages 18-30, Antoni Rutkowski, Stanislaw Gwiazda
4 - A comparative study of the patterns in some European Community countries, Pages 31-37, Geoffrey Campbell-Platt, Ian Morton
5 - Food science education in the United States, Pages 38-45, R. Paul Singh
6 - University education in food technology: the various philosophies, Pages 49-54, Pieter Walstra
7 - Higher education in food chemistry, Pages 55-69, A. Ruiter
8 - Craft and technician training in the field of food processing in Germany, Pages 70-84, K. Gierschner, Regine Valet
9 - Training in the food processing industry in France, Pages 85-93, Jean-Robert Geoffroy
10 - Provision of education and research for overseas students, Pages 97-106, V.N. Wade
11 - Aims, target group and curriculum of the International Course on Quality Assurance and Marketing in Food Processing, Pages 107-113, D.H. Bruinsma, P. Naber, F. van der Haar
12 - European Networks: ERASMUS, COMMETT, TEMPUS and FLAIR, Pages 117-124, Augusto G. Medina
13 - An ERASMUS scheme for European food engineers, Pages 125-129, P.J. Vallance, Elisabeth Dumoulin
14 - The European Consortium for Continuing Education in Advanced Meat Science and Technology (ECCEAMST): incentives and intentions, Pages 130-131, Frans J.M. Smulders
15 - A consortium of European food education and training enterprises, Pages 132-135, P.J. Barlow, P.J. Warren
16 - Education in Dairy Science provided by the European Alliance of Dairy Teachers, Pages 136-138, P. van Assche
17 - The Official Food Chemist in Germany—duties and education, Pages 141-148, W. Baltes
18 - Retailing, catering and food processing needs, Pages 149-155, B. Hallström
19 - The needs of the European consumer, Pages 156-159, Walter Feldheim
20 - A course in Food Science and Society, Pages 160-165, G. Meerdink, M.A.J.S. van Boekel, A.H.E. van Hengel
21 - Scientists for international trade and consumer protection: Legal requirements, Pages 166-172, Alain Gerard
22 - Training of craftsmen, technicians, analysts and technologists: prospects for the future, Pages 175-183, Corrado Cantarelli
23 - Engineers' and managers' training: a challenge for the future, Pages 184-188, J.J. Bimbenet
1 - Education and employment of mechanical and chemical engineers with a specialism in food engineering, Page 191, T.J.R. Cooper, T.R.A. Magee
2 - Higher Education in the context of lifelong education, Page 192, Péter A. Biacs
3 - Development of students’ creativity—the heuristic scenario, Page 193, Brad Segal
4 - Education and training in Food Science and Technology at the South Bank Polytechnic, London—past, present and future, Page 194, Dominic Man
5 - The food engineer's education in Hungary at the University of Horticulture and Food Industry, Budapest, Page 195, A.S. Szabó
6 - An example of an interactive training course using a microcomputer network, Pages 196-197, J.M. Sieffermann, I. Bardot
7 - An example of integrated education in Food Science and Technology, Pages 198-199, J. Lenges, L. Deweghe, P. Dysseler, A. Masson
8 - Education of food scientists, engineers and technologists, at the Prague Institute of Chemical Technology in the food chemistry and technology branch, Page 200, Pavel Kadlec, Jan Pokorný, Jaroslav Čepička, Jan Káš
9 - Food Science and Technology education and training in Scotland, Page 201, V.N. Wade
10 - Curricula and standard programmes for home economists and nutrition scientists in Germany, Pages 202-203, V. Schneider
11 - A university education in Applied Biochemistry and Biotechnology, Page 204, Jan Káš
12 - Basic experiments on transport phenomena and fluid mechanics, Page 205, Jorge C. Oliveira, Fernanda R. Oliveira, Cristina L. Silva
13 - Simple but effective computer-based training for the food sector, Pages 206-207, Stephen J. Fallows, Terry King
14 - Nutrition, consumers and European food law, Page 208, Stephen J. Fallows
15 - FISEC—A European network of food industry students, Pages 209-210, Paulo Valentim
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, Page 213, P.A. Burns
17 - An example of ERASMUS collaboration in the field of Food Science, Technoogy and Engineering, Page 214, Elisabeth Dumoulin, P. Vallance, J. Lenges
18 - Management in the education of food engineers and technologists in Europe, Pages 215-216, B. Colas, R. Treillon
19 - Pan-European food education, Pages 217-218, P.J. Barlow, P.J. Warren
20 - ‘EURO HPLC’—a COMETT training programme for industry in Advanced High Performance Liquid Chromatography, Pages 219-220, J.A. Griffith, J. Power
21 - International Course in Food Science and Nutrition, Pages 221-222, H. Henderickx, A. Huyghebaert
22 - The Preservation of the European food industry, Pages 223-224, G. Hayes
23 - Scope and activities of the Food Processing Section within the international Commission of Agricultural Engineering (CIGR), Pages 225-226, J. De Baerdemaeker, L. Lucas, J. Schmekel
24 - Collaborative research training in taught courses, Page 227, J. Lamb, D.S. Robinson, M.A. Holden
Index, Pages 229-231
ADDENDUM, Pages ibc1-ibc2