Kierunki kształcenia technologów żywności w Europie

• Autorzy: Rutkowski A.
• Języki publikacji: PL
• Wydawca: -
• Czasopismo: Przemysł Spożywczy
• Rocznik: 1992
• Tom: 46
• Numer: 01
• Opis fizyczny: s.5-9,rys.,tab.,bibliogr.

Twórcy

autor

Rutkowski A.

• Katedra Technologii Produktów Białkowych i Tłuszczowych, Szkoła Główna Gospodarstwa Wiejskiego - Akademia Rolnicza, ul.Grochowska 272, 03-849 Warszawa

Bibliografia

• [1] P. VAN ASSCHE (Techn. Iniv. Gent): Education in Dairy Sciences provided by the European Alliance of Dairy Teachers.
• [2] J. J. BIMBENET (ENSIA, Massy): Engineers and ménagers training.
• [3] G CANTARELLI (Univ. Milano): Training craftsmen, technicians, analyst and techno­logists.
• [4] E. DEMOULIN (ENSIA, Massy), P. VALLANCE (Reading), J. LENGNES (CERIA Brussels): An example of ERASMUS collaboration in the field of food science, technology and engineering.
• [5] J. R. GEOFFROY (CPCIA-APRIA): Training in the food processing industries.
• [6] A. GERARD (Free Univ. Brussels): Legal requirements.
• [7] P. MEDINA (Escola Super, de Biotechnologia Porto): An European Network ERAS­MUS — COMETT and TEMPUS.
• [8] D. A. A. MOSSEL (Basque Univ), R. W. A. PARK (Reading), M. O. MOSS (Univ. Surrey): Postgraduate education in advanced food microbiology.
• [9] A. RUITER (Univ. Utrecht): Higher education in food chemistry.
• [10] A. RUTKOWSKI, S. GWIAZDA (SGGW Warszawa): Comparative study of the patterns in education of food technologists in East European countries.
• [11] J. F. SANTOS (Escola Super. Biotechnologia Porto): Europe Post 1992.
• [12] F.J. M. SMULDERS (Univ. Utrecht): The European Consortium for Continuing Education in Advanced Meat Science and Technology (ECCEAMST).
• [13] P. WALSTRA (Wageningen Agrie. Univ.): University education in food technology the various philosophies.