FoSaMed – Enhancing Food Safety in the Mediterranean

FoSaMed is getting ready for the face-to-face training moments to be held at the University of Barcelona from July 18 to 22 July and at the University of Évora from July 25 to 29.

According to the needs assessed, resulting from the report produced at WP1, and the feedback on the studying of the individual online materials, grouped in different modules, the selected Moroccan teachers are now excited to improve their teaching and learning methodologies and upgrade their technical through on-site lessons and lab activities with EU colleagues, from both UEVORA and UB.

Indeed, the main objective of this task is to build capacities, to improve scientific and technical knowledge and to be able to transfer it to the labor market. The WP3 – Training of Teachers has the following goals:

  • identification and transference of the best teaching practices;
  • improvement of learning processes;
  • analysis of the technological and methodological framework;
  • implementation of international teaching methodologies;
  • upgrade technical skills;
  • sharing of knowledge on Food Safety between EU and Moroccan HEI partners.

The Curricula Analysis and Assessment of Needs highlighted the following priorities to focus on:

  • Practice-oriented and innovative teaching methods.
  • Training in foreign languages applied to scientific use, especially English.
  • Different sciences related to food and food analysis.
  • Technology (software dedicated to data processing and analysis (statistics and others).

Alongside these workshops, an online follow-up of 10 modules and webinars on topics considered essential by the trainees’ group is being developed. The training is focuses on how to enhance quality in higher education following EU education policy applied to Food Safety. Addressing this central issue, the activities will focus on three fields, applied to education in the field of Food Safety: Open Education, E-learning and MOOCs; Innovative teaching methods on Food Safety and Laboratory Techniques for Teaching; and Food Analysis and Food Safety Research.