Our organization is pleased to share with all interested parties the announcement that it has engaged well-known experts in the field of food processing to hold training sessions on various topics related to food safety, quality, and product development. This initiative aims to raise awareness among businesses involved in food processing as well as among our organization's employees about the latest technologies and effective methods for preserving and processing fruits and vegetables. All this is thanks to the commitment of IADK - the Agriculture Development Initiative in Kosovo, which is supported by USAID Kosovo Compete Activity within the project: "Enhancing Skills Development in the Food Processing Sector in Kosovo"
The experts in question are:
- Nicolas Tsisios - Food technologist / product developer / packaging expert, - Winner of
prestigious international NPD awards in the United Kingdom.
- Lisanne van der Kooi - Expert specialized in product and process development by
concept up to launch. Holds a Master's degree in Food Technology from one of the
the best food universities in the world Wageningen University en Research Center
He now works as a senior food scientist, Food Scientist For Hire.
- Franciscus Smeltink - Food Technologist / Product Developer
The main topics experts are addressing in the training are the importance of food safety and quality as well as product development. They are highlighting potential risks of food contamination and introducing methods to prevent them. These experts emphasize the use of hygiene standards, proper food handling, and monitoring production processes. The main stages of developing a processed product from fruits and vegetables are also being presented, including selecting the types of fruits and vegetables used, mixing them, the cooking process, product testing, and finalization. How to identify types of food, how to read labels
and the important information they include are some of the other answers these experts are providing.
Another important topic addressed is food storage technology to improve the quality of fresh fruits and vegetables. They are explaining modern storage techniques, including temperature control, modifying atmosphere, and the use of specialized packaging. These technologies will help prevent food losses and keep products fresh for a longer time.
Special attention is also being given to the preservation techniques of fruits and vegetables. It will include information about the different stages of their storage, including storage, cutting, packaging, and proper preservation.
The relationship between the methods and machines used to process fruits and vegetables and advanced technologies are also sensitive topics for which theoretical and
these are practical experts.
Finally, the training focused on food safety and the quality of processed fruit and vegetable products. They will explain potential health risks related to various processed products and present best methods and practices to minimize these risks.
Available in: SHQ, ENG, SRB