Computer Application in Food Process and Quality

Management

Gerhard Schleining

BOKU University of Natural Resources and Life Sciences Vienna

Dr. Gerhard Schleining - Food Physics Laboratory Muthgasse 18, A-1190 Vienna, Austria Tel: +43-1-47654-6294, Fax: +43-1-47654-6289, Gerhard.Schleining@boku.ac.at http://www.dlwt.boku.ac.at/

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VIENNA

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is an independent European non-profit organisation, established in 2005 by university professors, research institutes, companies and associations related to food as an outcome of 10 years of Thematic Network activities.

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IFA is a platform for:

Promoting synergies between Research - Education - industry

ISEKI-Food Secretariat: Dr. Gerhard Schleining c/o Department of Food Sciences and Technology Muthgasse 18, A-1190 Vienna, Austria Tel: +43-1-47654-6294 Fax: +43-1-47654-6289 office@iseki-food.net https://www.iseki-food.net/

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Working Activities of the Association

The working activities of IFA are organized in:

IFA - SIGs (Special Interest Groups)

IFA – Teams

and

• Food structure and physical properties

• Bio-Nanotechnology

• Research and Education Projects

IFA - SIGs (Special Interest Groups)

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• Quality Assurance of Education/Training

• Training: workshops, eLearning, webinars

• Synergies between Research, Education and Industry

IFA – Teams

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TEAMS, RESOURCES AND SERVICES

IFA-TEAM RESOURCES and SERVICES QUALITY ASSURANCE IN EDUCATION AND TRAINING

• EQAS-Food Award: European Quality Assurance System for Food Study Programmes

• database of curricula

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TEAMS, RESOURCES AND SERVICES

IFA-TEAM RESOURCES and SERVICES TRAINING

• e-learning platform, web seminars • database for sharing learning objects

(pictures, diagrams, case studies, ...) • database of advanced pilot plant and

laboratory equipment • books for teaching • workshops for PhD students • training workshops for teachers • short courses and e-learning courses

for industry staff (SMEs) • web services for secondary schools

www.food4us.eu

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E-LEARNING

Under the hospice of the ISEKI-Food projects different e-learning courses were developed.

The following courses are currently available:

• Canning • Food Packaging • Freezing and Thawing • Residue Processing for a Sustainable Food Industry • HALAL Food was developed by Indonesia, cooperation

with Egypt is under consideration

WEBSEMINARS AND ONLINE MEETINGS

Webseminars

Online meetings

are used to

present actual topics by professionals of local or global interest to larger groups online

or to run Questions & Answers, polls and surveys

Collaborate within small groups up to 15 people showing and discussing documents

or to show and share any application on your computer in real time

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SPRINGER ISEKI-FOOD SERIES

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TEAMS, RESOURCES AND SERVICES

IFA-TEAM RESOURCES and SERVICES SYNERGIES BETWEEN RESEARCH, EDUCATION AND INDUSTRY

• database of stakeholders (experts, university institutions, companies)

• portfolio for professional development www.foodcareers.eu

• student/staff exchange, industrial placement www.food4mobility.net (PICAM)

• job market • support in coordination of EC - applications

and joint research projects • IFA e-journal “International Journal of Food

Studies“ www.iseki-food-ejournal.com

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DATABASE of STAKEHOLDERS

The benefits to be in the database are to find different kinds of companies in the food area useful for your development and to be contacted as well by other companies all over the world.

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PICAM Food (Platform for International Cooperation and Mobility)

food4mobility.net: public accessible databases

The overall objective of the PICAM Food is to bring academia, students and industry together for promoting International Cooperation and Mobility in the field of Food. PICAM Food has four databases to establish this communication

IJFS http://www.iseki-food-ejournal.com/

Original contributions relevant to the following topics will be considered for publication: • Education methods, including Life Long Learning and e-learning • Research and application in academia, research, industry • Critical reviews of scientific literature by researchers, students, invited

authors • Exchange of views and opinions of a scientific nature including

testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes).

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Members benefit from special advantages that are continually expanding: • reduced fees for ISEKI Food-workshops, ISEKI Food-training courses • reduced fees for accreditation of study programs (EQAS) • 25% discount on all books from Springer • free access to a virtual community with databases (stakeholders,

experts, teaching materials, teaching facilities (pilot plant and laboratory equipment), food studies curricula

• active participation in various Teams and Special Interest Groups • use of networking opportunities like video conferences and web

seminars • information on funding resources, events, recent developments, etc.

on a regular basis (through ISEKI e-NEWS)

WHY BECOME A MEMBER ?

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MEMBERSHIP

EUROPE Albania, Austria, Belgium, Bosnia-Herzegovina, Bulgaria, Croatia, Czech Republic, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Macedonia, Malta, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Tunisia, Ukraine, United Kingdom

AFRICA Botswana, Cameroon, Egypt, Marocco, Nigeria, Tunisia

ASIA India, Indonesia, Iran, Israel, New Zealand, Russian Federation, Singapore, Thailand, Turkey, United Arabic Emirates

AMERICA Argentina, Brasil, Chile, Costa Rica, Ecuador, Mexico, Peru, USA

> 200 individual and 22 company members from 32 European and 29 non European countries

IFA-SUBSECTION INDONESIA

Office at: Universitas Pelita Harapan Tangerang 15811 Email: indonesia@iseki-food.net

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Welcome to the ISEKI-Food Family

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eLearning platform

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eLearning platform

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General Discussion Forum

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Feed back Forum

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Group Forming (WIKI)

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Learning outcomes After successful completion of the course, the participants • have knowledge on tools and methods of computer aided quality

assurance and process control in the food area. • can evaluate measurement data, e.g. making plots, establishing and

understand control charts. • can apply statistical methods e.g. to compare product

characteristics, to quantify sources of variation and effects. • are able to draft a concept for the validation of computerized

systems, to specify computerized systems and to draft protocols for qualification tests.

• have knowledge on principles and applications of expert systems, neural networks, fuzzy logic, computer simulations, fractal systems and chaos theory.

• have practical experiences on collaborative solving of tasks and case studies using e-learning methods and e-communication tools.

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TIMESCHEDULE & CONTENT Computer Application in Food Process and Quality Management

Date AM (10.00-12.00) PM (13.30-16.00) (1) M 10th Introduction to ICT and to

ISEKI e-learning platform (2) T 11th 2 CAQ

(3) W 12nd CAQ: statistics Computer exercises Excel (4) Th 13rd Factorial designs Computer exercises Excel (5) F 14th CAP: PCS RFID CAP cont. robotics (8) M 17th Validation of computerized

systems Group work: User

requirements, IQ, OQ, PQ (9) T 18th Group work: continued Expert systems, Neural

networks, fuzzy logic (10) W 19th simulations, optimization

methods (evolutionary and genetic algorithms)

(11) Th 20th chaos theory, fractals conclusion

QUESTIONES?