AsiFood and its output and prospects: An Erasmus+ project on capacity building in food safety and quality for South-East Asia. (March 2020)

• Record Type: Journal Article
• Authors: Anal, A.K.; Waché, Y.; Louzier, V.; Laurent, R.; Mens, F.; Avalllone, S.; Mahakarnchanakul, W.; Udompijitkul, P.; Tantikitti, C.; Nguyen, T.B.T.; Thao, P.P.; Nguyen, T.M.T.; Nguyen, H.M.X.; Thong, K.; Seingheng, H.; Schleining, G.; Linder, L.F.; Scippo, M.-L.; Guidi, A.
• Is Part Of: Food control. Volume 109(2020)
• Publication Date: 2020-03
• Subjects: AsiFood -- Capacity building -- Training -- Food safety -- Food quality; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2019.106913
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: The Asifood project is a capacity building project in the field of higher education involving collaboration among thirteen partners from Cambodia, Thailand, Vietnam, Austria, Belgium, Italy and France. This project aimed to support the universities in Vietnam, Thailand and Cambodia in building their capacities and their link with professionals in food safety and food quality, in the context of ASEAN integration. Further, training for trainers around a key theme, 'food safety and quality' for partner countries was set up involving students and teachers, professional stakeholders, political decision-makers and association leaders. During the first year of the project, study and diagnostic phase were carried out to properly assess the training as per each university needs. In the second year, the training paths around three axes: courses, quality and laboratory analysis were conducted. Finally, a test phase was carried out with the partners by inserting the modules created in the bachelor's and master's degree courses offered by the universities as well as short term trainings on innovations in food safety and quality.