29th May 2008 - 00:00
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Abstract
A new range of OU Food Science courses are being served up by The Open University next month to coincide with Food Safety Week (9-13 June).
The professional development courses have been introduced in conjunction with the Campden and Chorleywood Food Research and Association Group (CCFRA), a membership-based food and drink research centre.
On offer are courses in food production and the "farm to fork" supply chain, nutrition and food analysis, preservation and packaging, and microbiology and hygiene.
Food: microbiology and hygiene provides an overview of hygiene in food processing, identifying potential contaminants, describing examples of microbial, physical and chemical contamination, and outlining the main stages of a hygiene programme in food processing.
Each course consists of around 50 hours of learning which is applied to the workplace through short activities. A final work-based assignment is submitted to demonstrate that participants have understood and can use the learning. Expert tuition, support and feedback online are available from the course learning advisors.
Charles Edwards, director of centre for professional learning and development (CPLD), commented: "More and more companies are recognising the limitations of simply sending staff to conventional training courses. They want flexible blends of different learning media and styles where the learning outcomes are applied directly to performance and practice."
For more information on these courses log onto www.open.ac.uk/cpd