"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."

ACE-EX project provides a multidisciplinary profession, the “Expert at applying Circular Economy processes in agriculture” and tools to guarantee quality of training, recognition, transferability and exploitation. General objectives:- to support the agriculture sector in the transition to a Circular Economy (following “CE”);- to develop an entrepreneurial mind set for the new opportunities coming for the CE applications;- to facilitate the transition to a “green” chemistry using the waste/ surplus coming for agriculture;- to contribute to sectoral compliance with the EU Green Deal standards. Specific objectives:1. To upskill professionals working in the agriculture and industrial sector, specifically production of oil, wine and corn, in the reuse of agricultural production waste/surplus for the production of new business products and/or innovation of business processes by developing an innovative and multidisciplinary curriculum, also through V/R modules. 2. To provide Open Access and flexible training for a certification EQF 4 and 5, accessible virtually from professionals located in at least 9 EU and Extra Eu countries, guaranteeing sustainability of contents, constant update and scalability to an EQF 6 Master. Developing horizontal digital and green skills applicable to other professional sectors.3. To guarantee procedures for the RPL of professionals and link these arrangements with national accreditation authorities.4. To certify experts at applying CE in agriculture by developing professional skills that, on one side, enhance individuals’ employability and, on the other, are highly beneficial for agricultural firms, particularly wine, oil and cereals, since they provide them with the concrete opportunity of applying and benefit from CE practices.ACE-EX involves 20 consortium members from 9 EU and extra Eu countries, representing more than 200.000 agriculture firms Europe Wide, which will be approached during the project

•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.

"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."

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.