Distance Education Training Programme
Distance Education Task Force update
The IUFoST Distance Education Task Force is chaired by Daryl Lund and includes more than 80 members, including module developers Gordon Robertson, Lucia Anelich, Delia-Rodriguez-Amaya, Walter Spiess, Paul Singh, Don Mercer, and Purwiyatno Hariyadi. In addition several modules developed by the Southern African Development Consortium are incorporated into the courses to be offered through the IUFoST website. The entire set of courses are now available for use, and a process has been established for mentors to access and use the modules to establish training for people working in the food industry who do not have adequate education/training exposure to food science and technology. In addition, the DE Training Initiative has requested the IAFoST Fellows to submit powerpoint presentations that address specific processing operations. The first set on making jams and jellies has been submitted by Past IAFoST President Malcolm Bourne and posted on the IUFoST Education website. We are encouraging other contributions and are in the process of interacting with other organizations such as FAO to post contributions on topics like meat processing, fish processing, baking, milk products processing, etc.
IUFoST is committed to improving the knowledge of people working in the food industry and using web-based technologies to distribute knowledge of food science and technology. To that end, IUFoST has three initiatives: (1) a listing of Institutions that offer food science and technology courses for academic credit, (2) Training programs for professional continuning education, and (3) providing links to resources for use in teaching food science and technology. These are described below. For direct access to the IUFoST distance assisted training program, please click here.
Institutions that offer food science and technology courses for academic credit:
In 2003 and again in 2008, IUFoST has collected surveys of academic departments and adhering bodies to identify courses offered by accredited institutions for academic credit. The results of each survey are found at Survey Results. The survey for this year can be found here.
Courses may be identified and entered into the listing at any time by contacting firstname.lastname@example.org. To enroll in a course, please directly contact the person identified in the survey. IUFoST does not offer courses for academic credit.
Training programs for professional continuing education:
In 2003, the International Union of Food Science and Technology (IUFoST) identified the development of a training programme for food industry workers in Sub-Saharan Africa as a major initiative. Training of these individuals is viewed as one way to address problems to establish a reliable and sustainable supply of safe and nutritious food for the people of this region. Reduction of poverty and hunger is a United Nations' Millennium Development Goal and is one that IUFoST is ideally qualified to address.
IUFoST's Distance Education Task Force recruited well-known scientists to prepare a set of modules to meet its training objectives. Each module consists of one to three levels (introductory, intermediate and advanced) depending on the subject matter.
The modules are:
"Dehydration and Drying" served as a pilot module and was used to assess course delivery; course infra-structure and evaluation process; and suitability of the material for the intended audience of food industry workers.
Method of Delivery
Each course has a course instructor with a specified time frame for completing the course. The course instructor serves as a resource for the course mentor. The training materials are designed to be delivered through a local mentor who has identified local participants. The mentor and the participant both must register here.
Normally, the mentor downloads and prints the course materials and delivers them to the participant. The mentor reviews progress toward completion with the participant and administers the assignments, including grading the assignments. The mentor is expected to meet with the participants under their guidance on a regular basis. Once the course is completed by the participant to the satisfaction of the mentor, IUFoST issues a certificate of completion to the participant.
Resources for use in teaching food science and technology
IUFoST has identified numerous materials that can be used to enhance teaching food science and technology for both academic credit and continuing professional development. As further materials are identified the links will be added to this site. Links are indicated in the right-hand column.