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Trends in Food Science Education in Europe
Author(s) -
DUMOULIN ELISABETH
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb13349.x
Subject(s) - internship , curriculum , european union , work (physics) , discipline , political science , pedagogy , sociology , engineering , business , international trade , mechanical engineering , law
In Europe, graduate studies in Food Science have various characteristics: a specific focus or a multi‐disciplinary program among science, engineering, and management; a training period (internship) in industry; and exposure to different languages. A European credit transfer system (ECTS) is used to facilitate exchange of students. The European Union finances the exchange of students and teachers through networks of universities and schools in Europe and with institutions around the world where exchange of teaching methods and scientific information occur. Distance education, continuing education, and opportunities where the student alternates between course work and working in the industry are other modes of education. The organization of Ph. D. programs varies depending on the country. Other initiatives for collaboration with other parts of the world include international Master's programs and courses which prepare students for teaching (for example, courses in curriculum development and pedagogy).