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Training in Food Processing

Successful approaches

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Training in Food Processing by Mike Battcock
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Description

Showing how to provide effective training in food processing, this book explains the importance of needs assessment, course preparation, monitoring and follow-up, and the values of practical work and opportunites for trainees to discuss their ideas and discoveries. It presents ten cases describing successful courses in three continents and showing how the theory is put into practice and adapted to particular circumstances.

Author Biography

In 2000, Mike Battcock joined the Civil Society Department at the Department for International Development (DFID). He has worked on a range of areas including the Civil Society Challenge Fund, partnership programme agreements and producing guidance material for DFID country offices. Susan Azam-Ali is Assistant Professor, Faculty of Science at the University of Notthingham. Barrie Axtell worked in the UK food industry for over 10 years, in 1981, he joined ITDG to start its agroprocessing programme and then beccame a private consultant providing technical consultancy inputs to agencies such as FAO, ILO, UNIFEM and ITDG. Dr Peter Fellows is a consultant food technologist specializing in small-scale food processing. Previously he taught food technology at Oxford Brookes University, worked for Practical Action, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. He has practical experience of assisting small-scale food processors in 20 countries and has published 33 books and 40 articles on food processing.
Release date NZ
January 1st, 1998
Contributor
By (artist) Barrie Axtell
Country of Publication
United Kingdom
Illustrations
illustrations
Imprint
ITDG Publishing
Pages
144
Dimensions
176x245x9
ISBN-13
9781853394256
Product ID
2060786

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