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Abstracts & Documents
This website has been discontinued – last update by February 2021
Sorted alphabetically by author name.
Product development of new soft drink made from birch sap and sea buckthorn juice
Bobinaite, R. et.al.
The University of Hohenheim: Overview on Research, Training and Food Study Programms
Braun Susanne
Promoting entrepreneurship through University-Industry cooperation
Cardoso Eduardo L., et.al.
Recovery of phenolic compounds from nixtamalization wastewaters using a narrow membrane (1 kDa)
Castro-Muñoz R., et.al.
Wine industry residue valorization in animal diet- continual professional development through antioxidant activity research
Chedea V.S., et.al.
Employment insertion for Industrial pharmacists’ health specialist from the Spanish Ministry of Health through stage training by the Industrial School [...]
del Rio et.al.
Food Technology Network
Drausinger et. al.
Talent Development : the view from the R&D in the industry
Dreyer, Marc
Effects of industry-integrated learning on employability skill outcomes - views of Food Engineering students
Ermis, Ertan
A first approach of the food and biological industries (FBIs) for engineer students
Esteban-Decloux, et.al.
Interest to insure trainings in distillation on industrial sites
Esteban-Decloux, M.
Summer Lab on Special Food Technologies
Figura, L.O.
Traditional versus modern in stimulation of creativity
Giurgiulescu Liviu
Involvement of the food industry in education and training at BOKU
H. Jäger, G. Schleining
Academic gains from Knowledge Transfer Partnerships between Plymouth University and food SMEs
Kuri, Victor
Current and planned pedagogical initiatives for enhancing university-industry interactions and fostering entrepreneurial skills
Liyanage, C.
Effect nanoparticles of emulsions for drinks on their quality and safety
Lugovska, Oksana er.al.
Food eco-innovation training
Marsset-Baglieri A. et al.
Some personal views based on experiences at UCD
McKenna, Brian
Opportunities in HEI / Industry cooperation – the key to continuous improvement
Moraisa et.al.
Portable biosensors for the rapid detection of food toxicants
Nikoleli et.al.
CHALLENGES AND OPPORTUNITIES TO INNOVATE EDUCATION AND TRAINING IN FOOD SCIENCE AND TECHNOLOGY
Pittia, Paola
Innovative pedagogical and learning experiences
Ramos, F. Sadio
DEVELOPMENT OF DE’SWITZ FST BAKERY CAFÉ AT THE FACULTY OF SCIENCE AND TECHNOLOGY, UNIVERSITI KEBANGSAAN OF MALAYSIA
Sani, et.al
ADVANCES ON PILOT PLANT AND COOKING LAB FACILITIES FOR TRAINING AND EDUCATION
Silva, et.al.
STATE OF KNOWLEDGE AND TECHNOLOGY TRANSFER TRAINING AND ACTIVITIES IN EUROPEAN FOOD FIELD
Silva, et.al.
Savencia Academy – An example of long-term collaboration with Industry for lifelong learning
Spinnler, Henry Eric et.al.
Summer school in food processing
Thomann, et.al.
DETECTION OF ARTIFICIALLY CONTAMINATED UHT SPRAY WHIPPED CREAM: A CHALLENGE TEST
Valík, Ľ., et.al.
Amount of carotenoids in different color tomatoes
Viskelis et.al.
The Loblaw Academy Case Study: Measuring e-Learning success of a Training Program
Zanabria et.al.
