EU policies to ensure food safety are based in finding effective and integrated solutions and developing better ways of assuring microbiological security in food, in this context, an essential aspect to ensure food safety is the performance of quality based analytical controls. The European Regulation for the microbiological criteria (2073/2005 and modifications) is aimed for the harmonization in most aspects of safety and health regulations within Europe, establishing safety criteria and reference official methods for testing . This regulation clearly states the need of proficiency in the performance of the analysis and as consequence testing laboratories need to adopt actions for their recognition by official bodies and entities.The implementation and the maintenance of the ISO/IEC 17025 quality assurance system in a laboratory requires of technical competence to achieve all the necessary milestones in the areas of management; training of technicians; equipment certification; systematic for methods validation and extensive documentation. The drawbacks of developing and maintaining an efficient quality assurance system, such as the time-consuming efforts, the increased expenses and the bureaucracy, impair laboratories from achieving this goal and in most cases the process is elongated from what was originally planned, increasing costs and postponing the benefits achieved by the accreditation or recognition of the laboratory proficiency.MicroQLab main objective is to develop an innovative E-learning programme on Quality Systems for food microbiological laboratories, providing knowledge acquisition and specialisation in the analytical area of food microbiology.As it has been expressed by the EU commission, there is an important need to modernize higher education and quality in VET, in order to keep up with the globalization and technological developments all over Europe. MicroQLab attends to the need of professional development for staff in line with industry and organization needs and objectives, that requires more and more, higher level of quality in their results.The methodology for obtaining the course will be first conducting a Needs Analysis at a European level, to access the level of difficulty encountered by laboratory workers when facing the implementation of a Quality System in their laboratories. This information will be analysed to obtain the specific contents of the course. In a second stage, the design of an E-learning programme will be created in an open platform, interactive and attractive for the user and before the release there will be a third stage in which a pilot study will be done with trainees from different parts of Europe, in order to evaluate the adequacy, acceptance and to implement corrections before obtaining the final version. MicroQLab will use the latest ICT tools, making more modern, attractive and flexible the process of learning, adapted to today’s preferences for the youth.The course will be presented in modules that can be obtained independently so, making even more flexible for the trainees the knowledge acquisition, with interactive exercises, practical situations that will prepare then better to apply the methods learnt in a real situation. The learning process will be aid with virtual laboratories, presenting scenarios with a particular situation (e.g. evaluation of a calibration equipment). Other audiovisual elements, such as videos and games, will encourage the trainee to complete the course.The main impact of MicroQLab, for the target groups, will be the access to a more efficient and cost-effective way of implementing a quality system in a laboratory in the analytical area of food microbiology. This will improve skills and qualifications to facilitate personal development and employability for trainees that are seeking for jobs and need to acquire practical competence to access to the labour market The course will be also very beneficial for the trainees that are already working and need the acquisition of new knowledge and skills to achieve new responsibilities in the work place, allowing to have competence in new areas that are every time more in demand. These trainees will benefit saving time and efforts when confronted to the tasks involved in the implementation of a quality system, making then more motivated and satisfied at their jobs.For the stakeholder the impact of MicroQLab will be also important and can be measured by the improvement of the competitiveness of the food sector by building the abilities of employees to better practices in food control, assurance of quality and increasing growth and internationalization.Apart from the benefits obtained by the target groups, long term result of the project can be envisaged by the transference of the concept and methodology to other sectors and by transferring the course to new or existing VET or University courses for their official recognition to public curriculum.

"The InnoGastro project - Innovative Approach to Gastronomy in Vocational Schools was implemented by the Foundation Regional Competence Center as part of the Erasmus + Program Action 2 Strategic Partnerships for vocational education and training.Main goals and results of the project:- improving the quality and effectiveness of vocational education in the catering industry,- developing new approaches to improve the competences of already practicing educators and equipping them with all competences and skills necessary to provide high quality services,- increasing access to and promoting open educational resources created in Europe.Results:- consolidation and deepening knowledge of cooking techniques,- understanding the effects caused by food ingredients,- getting to know the work culture and practices used in European vocational training institutions,- getting to know experimental cuisine dishes,- increasing the organizational, management and leadership skills of the partnership members,- strengthening cooperation with partners,- building cooperation with institutions on the labor market,- increase of social, linguistic and cultural skills,- participants will become more aware of the importance of language skills for personal and professional development,- increasing flexibility and mobility,- broadening tolerance and openness to other cultures.The main tasks under the project:1. Creation of one report being a set of three analyzes (PL, LT, ES) containing research and comparative analysis. The report is a diagnosis of the current situation in each country in the field of vocational education, only the gastronomic industry.The result: a report with a diagnosis, combined with a broad forum with entrepreneurs.Leader: RCK, with the participation of all partners.2. Analysis of the O1 report's conclusions. Selection of the content of each module. Preparation of training materials. Implementation of training courses, combining online training with the theoretical part and practical training. Validation of training (creation of evaluation questionnaires in order to measure the achieved expectations and identify improvements for future trainings). Designing, organizing and implementing a pilot training course at CSHM for a group of 18 people (12 teachers on behalf of RCK and 6 entrepreneurs from the ERCC).The result: a blended-learning course program combined with a forum with entrepreneurs.Leader: CSHM, with the participation of all partners.3. Pilotage of courses - teachers and entrepreneurs participating in an innovative program implement the effects of education with CSHM in the form of incorporating elements of the course into classes at the school / in the company.4. Developing a vocational education development strategy (in the catering industry) in the field of international cooperation and the internship program with elements of experimental cuisine.The result: a report with a diagnosis, combined with a forum with entrepreneurs.Leader: RCK with the participation of all partners.During the project, teachers and entrepreneurs of vocational subjects participated in the training in the field of experimental cuisine and new products in the field of gastronomy run by El Centro Superior de Hostelería del Mediterráneo (CSHM) in Valencia.During the training, they learned the results of research and experience on new products and trends in food production, and learned the main issues of experimental cuisine. The implementation of the project responded to the needs of knowing, identifying and applying remedial actions in the field of adjusting student competences in the catering industry of schools associated in the Regional Competence Center (project leader) in cooperation with business entities that cooperate with employers and know their needs on a daily basis.Project partners:Foundation Regional Competence Center (FRCK) - Partner from PolandEl Centro Superior de Hostelería del Mediterráneo (CSHM) - Partner from SpainViesoji istaiga ""Svietimo, tyrimu ir konsultaciju centras"" (ERCC) - Partner from LithuaniaThanks to the joint implementation of the project, the partners gained new experiences of international cooperation, increasing their prestige and experience in the field of gastronomy.Other partner benefits:- exchange of experience, knowledge and good practices through synergy of actions and cross-sector cooperation;- learning practical solutions in teaching used in European institutions;- raising teachers' professional and entrepreneurs qualifications according to foreign standards.The materials, documents and other products created as a result of the project will be made available and promoted free of charge and made available through information and communication technologies on the project website."

<< Background >>One of the most important priorities in the European Union is to ensure food safety and protection of consumer’s rights.Society and politics are constantly changing. This causes society's priorities to change over time, which, in turn, translates into new needs and situations that must be evaluated. Consequently, food law, to cover new social needs and situations that arise because of changing reality, is constantly updated. The ignorance of operators and food businesses about these kind of changes in food law negatively affects the essential priority for the European Union: food safety and consumer’s rights protection. This safety can be promoted through the dissemination of the necessary knowledge to keep it intact, allowing, therefore, the learning and development of knowledge of those sectors required to obey these laws.There is an important need to modernize higher education to keep up with the globalization and technological developments all over Europe. TRIFLIM attends to the need of professional development for technicians and professionals from agri-food sector and related industries.On the other hand, the changing demand of different products from different countries caused by globalization and the access to on-line platforms which allow consumer’s access to many food products from different countries, can negatively affect food safety. There is a relevant lack of knowledge in food law area and this lack is increasing through the years. This lack become worrying when comes from food businesses or people who works in food lawAlso, the ignorance of the requirements indicated in laws entail that this target groups could find barriers when they will try to market their products because they do not follow these requirements and it makes making more difficult their daily activities. So, there is a need to ensure food safety, avoid outbreaks and situations of crisis and help food businesses. This safety can be promoted through the dissemination of the necessary knowledge to keep it intact, allowing, therefore, the learning and development of knowledge of those sectors required to obey these laws.<< Objectives >>The objective of the project is the development of an innovative e-learning programme about European Union food law providing the acquisition of knowledge and the specialization in food law supporting opportunities in acquiring and developing key competences to foster employability and socio-educational and personal development. Training will be achieved using the latest ICT tools and designing the gamification of content to foster user motivation. This will make the process of learning more innovative and attractive. This objective will be reached ensuring the clarity, completeness and quality of the work programme, including appropriate phases for preparation, implementation, monitoring evaluation, sharing and promotion.The result that the project will reach is an innovative and motivating digital training that exploits the latest technologies and learning approaches based on gamification and storytelling to make the whole process more modern and attractive, adapted to the training needs and the preferences of the attendees.The project involves youth and adults from rural and geographically isolated areas to take part in long distance trainings.Agricultural production and food processing are very important sectors of the Greek, Italian, Portuguese and Spanish economy, with large development potential; size, quality and environmental sustainably wise. Additionally, knowledge based and digitally supported Agrofood production may become a sustainable source of income that will keep youth population in rural areas, which is also a focus of our consortium engagement and in accordance to the 6th European Youth Goal “MOVING RURAL YOUTH FORWARD” (E.U Youth Strategy 2019-2027). Through the TRIFILM project, the partners will acquire deeper knowledge and specialized digital tools in order to transfer this knowledge to Agrofood entrepreneurs, especially these in rural areas who have less opportunities.TRIFLIM project is oriented to the education field to increase quality education. The European Union agenda for suitable development includes its 17 sustainable development goals. The 4th sustainable development goal is «Quality education» which is necessarily related to the 8th and 9th goals «Decent work and economic growth» and «Industry, innovation and infrastructure» for the reason that ensuring «inclusive an equitable quality education» and promoting «lifelong learning opportunities for all» necessary entails, on the one hand, the promotion of «sustained, inclusive and sustainable economic growth, full and productive employment and decent work for all» and, on the other hand, the building of «resilient infrastructure» and the promotion of «inclusive and sustainable industrialization and foster innovation».This project is designed in an eco-friendly manner and incorporates green practices. The implementation of an e-learning programme promotes a «0% paper» initiative. The heart of the European Green Deal is the «from farm to fork» initiative, being part of the food safety policies from the European Union. This project is directly related to food safety in the European Union.AINIA, coordinator of TRIFLIM project, is part of these BTSF initiatives since 2006 so, this project will follow the main and the specific objectives of BTSF training strategies, sharing the same views, following the initiatives of the European Commission and meeting its plans.<< Implementation >>The project requires to carry out various activities in which all partners will have an active role. The activities to carry out with the support of the grant requested under the item «Project management and implementation» are the following:Activity 1-Management. AINIA, as the project leader, will establish a management plan for the achievement of all the milestones during the development of the project. Activity 2-Design, development and implementation of a Quality Plan. In order to ensure that the project implementation is of high quality, completed in time and on budget, there will be quality control plan. This activity will be led by CRETHIDEV and will consist of a set of organisation activities and procedures that the consortium will use during the project to support its quality management, setting the quality required to carry out the project successfully. Two will be the main axes of the quality auditing: Quality of Results and Quality of Procedures. All partners will contribute to the quality follow-up stated, which will be checked during all Consortium Meetings.Activity 3- Communication, Dissemination, sharing and promotion activities.This activity will be led by AINIA. The participants will actively contribute to the dissemination of the course in their own countries. It is explained in the sharing and promotion activities section of this document.Activity 4- ExploitationThis activity will be led by LEX ALIMENTARIA, will be setting a plan for ensuring the sustainability of the project being the most important activity the introduction of the course into the partners training portfolio and transferring of the course to other domains.<< Results >>The expectations of the project are the consecution of 2 results:1.E-LEARNING TOOLS: these tools could be transported to different fields and matters and could be used in another different projects with other partners from different Member States creating synergies between different fields of education and training and opportunities for collaboration. All the participants will benefit from their cooperation with partners from other countries, in the fields of education and training, giving the opportunity to organize other European Projects. The main impact of this result will be the creation of tools which could be implemented in e-learning programmes being a good quality training in food law providing knowledge acquisition in the European Union. This will improve skills and qualifications to facilitate personal and professional development. The Pilot course has foreseen to enrol a minimum 12 people.2.E-LEARNING PROGRAMME: The involvement of the participants organizations in the development of the e-learning programme materials give them deliverables that can be transported to different fields and matters and could be used in another different projects with other partners from different Member States creating synergies between different fields of education and training and opportunities for collaboration. All the participants will benefit from their cooperation with partners from other countries, in the fields of education and training, giving the opportunity to organize other European Projects. The main impact of this result will be the creation of the grounds of an e-learning course that will be a good quality training in food law providing knowledge acquisition in the European Union. This will improve skills and qualifications to facilitate personal and professional development. Also, the Pilot course has foreseen to enrol a minimum 12 people.

"The Food and Drink Manufacturing and Processing (FDMP) sector is no longer seen as an attractive choice for workers mainly due to the traditional reluctance to invest in innovation. As a consequence, recruitment difficulties have arisen, especially for high-level, food science and technology roles. Moreover, employers and experts feel that young people are often ill-prepared and are not sufficiently focused on the development of skills that are required in the workplace.In the field of food quality, safety and defence assurance, tests still rely on traditional laboratory analyses as well as on personnel expertise. However, new inspection technologies have been developed with great potential to be transferred to the food sector, such as: optical spectroscopy, X-ray radiology, gas sensing, and biosensors. Unfortunately, very few of them have been introduced neither in industry nor in educational and training programmes.The objective of UPDATEST has been to bridge this transnational gap by increasing the knowledge, competences and skills on new technologies for food quality, safety and defence assurance in FDMP industries. The target group of the project has comprised initial and continuing vocational education and training students, such as: students in the initial education system; individuals entering a job at an entry-level position; and food industry professionals who have already gained experience in the labour market. These people are recognised as being capable of, firstly, assessing both in-place and alternative, technological solutions to address food quality, safety and defence issues; and, secondly, influencing decision-makers and so bringing about change in their organisations. As a result, the project was intended to contribute to the transformation of the EU FDMP industry in the short-medium term and in line with the Commission’s priorities.The consortium consisted of a Spanish technology centre (AINIA), a UK sector skills council (NSAFD), a Spanish federation of food associations (FEDACOVA), an Italian federation of food associations (FEDSERV), and a Greek university (Agricultural University of Athens, AUA).The work plan to achieve the project objective was structured into six activities (A1 - A6). A validation analysis was performed in A1 by surveying 80 stakeholders from FDMP industries, technological research institutes, VET centres, and academia. On the basis of the analysis, the learning programmes guidelines were produced. These documents were used in A2 to select potential participants for the courses (teachers and students; researchers and technology providers; and trainers and staff members of FDMP industries); and to produce the materials for the in-person and on-line courses. 2 pilot courses for 34 IVET and CVET students were executed in A3 to evaluate both programmes and extract valuable information to improve the quality of the generated guidelines and materials. Additionally, three horizontal activities were carried out for communication and dissemination (A4); exploitation and sustainability (A5); and management activities (A6) purposes.The three main outcomes (or ""intellectual outputs"") that were produced by the project are explained in more detail as follows:•The Programme Guidelines document outlines the structure, tone, delivery methods, proposed learning objectives and content for both the in-person and on-line learning programmes. The document has been produced in English.•The educational materials for the face-to-face learning programme consisted of chapters (i.e. text documents) and presentations on 14 topics related to food authentication. The materials were originally produced in English and introductory summaries for every chapter were generated in Greek and Spanish.•The training materials for the on-line learning programme were uploaded to a Moodle platform which is accessible through the project website. They consisted of chapters (i.e. text documents), presentations, and multiple-choice assessments about 12 topics grouped into 3 modules. The materials were originally produced in English; the presentations and multiple-choice assessments were translated into Spanish; and introductory summaries were also prepared in Greek.It is important for the consortium to ensure that the project results will be used beyond the lifetime of the project in order to contribute to the sustainability of UPDATEST. The association has made the intellectual outputs freely accessible. The dimension of the targeted EU-FDMP industry (285,000 companies employing more than 4.5 million people) ensures a huge initial group of potential end users through the appropriate combination of dissemination and sustainability strategies. In order to further expand the number of people interested in the courses, the intellectual outputs have considered some technologies that could be adapted to cover the training needs of other sectors, such as: packaging, pharmaceutical and cosmetics."

•Context background of the projectDuring lifetime, human body experiences several changes at the physiological and psychological levels, including a gradual loss of sensory capabilities. These involve mainly sight and hearing, although the senses of smell and taste are also affected during aging. These factors induce changes in food processing, diet and lifestyle. When the perception for food and taste preferences is altered, the sense of satisfaction in eating is affected. Overall, health problems arise in the aging population due to an inadequate diet, induced partly by the loss of taste and perception. This process can increase, among other things, the risk of acquiring many age-related diseases, such as dementia, functional deterioration (dysphagia, xerostomia, and digestion problems) and decreased immune response.•ObjectivesGYMSEN is a training project in which the main objective is focused on maintaining the sensory abilities of the elderly in order to improve their wellbeing and quality of life.•Number and profile of participating organisationsUMH (University Miguel Hernandez-Spain) is the leader organisation. UMH possesses high competence in the innovative program for elderly people with the unique project of the “University of Experience”, which has been one of the scenarios included in the project.SP (formerly SIK) (Sveriges Tekniska Forskningsinstitut-Sweden) has experience in sensory research. The Nordic Taste and Flavour Centre is being established at SP.AINIA is a Technological Centre and Training provider, as well as a Food&Drink SME association.ANS (Anziani e Non Solo-Italy) has competences in activities aiming to promote active-ageing, inter-generational activities and well-being.AAADRD (Athens Association of Alzheimer’s Disease and Related Disorders-Greece) runs 4 dementia day care centres in Athens. ERA (European Development Agency-Czech Republic) has competences into the partnership key experience with social innovation and active ageing.•Description of undertaken main activitiesActivity 1: Management and Quality. This included all the activities aimed to set the minimum quality level required to successfully carry out the project. Activity 2: Research concerning the Training Needs Analysis (TNA).In order to create materials useful for designing the course for the target groups: Documentation and data questionnaire.Activity 3: Development of the training program and materials.Activity 4: Planning and performance of the pilot for the training program, testing and impact analysis.Activity 5: Dissemination and exploitation. The Dissemination Plan includes objectives, tools used for dissemination, corporate image rules, procedures and responsibilities of partners. A project website (www.gymsen.eu) has been created.•Results and impact attainedThe main result is: A course of sensory gymnastics for the elderly.The output consists of a common course on sensory gymnastics for elderly with specific parts adapted to the particular end users. We have considered 2 main profiles according to the analysis performed with the validation tools at the end of the pilots: elders with normal olfaction and taste (intellectually active, intellectually inactive and some institutionalized elders) and elders with alterations in olfaction and taste (some institutionalized and all Alzheimer’s elders).The impact analysis was determined in each group by focusing in two key aspects: improvements in the sensory function and in the nutritional status. They were evaluated according the scores obtained from the OCT (Olfactory Capability Test) and MNA® (Mini-Nutritional Assessment) tests respectively at the beginning and at the end of the study. The scores in both tests revealed that the training sessions gave significant benefits for people suffering from Alzheimer’s and some institutionalized elders with impaired olfaction and taste. The program in combination with other activities has reinforced the knowledge of elders in different fields such as nutrition or cognitive function.•If relevant, longer-term benefitsOverall, the main objectives and tasks of the GYMSEN project were achieved. Deliverables have been completed in due time. The project has been progressing well and significant results can be presented. The work performed will be statistically analyzed in order to publish the outcomes of the GYMSEN program.In conclusion, the training program has shown to have beneficial effects in Alzheimer patients with a very positive progression and the possibility to develop scientific projects. The other groups did not show significant changes, because they were not presenting sensory problems. However in these populations, we believe that the training sessions could be potentially positive to reinforce nutrition concepts, to work with memory games or to combine with multiple activities in the elderly population.