Where is the Water ?! : Serious Urban Game on sustainable water use
Where is the Water ?! is a brand new educational city game on sustainable water use, where the city is the game board and tablets are used. The Serious Urban Game (SUG) sends young people on the road in their city or municipality. The youngsters …
The modern way of making bread is not so good. The bakers therefore want to return to the traditional work and production methods. The bread ambassadors, together with bakers, scientists and nutrition experts, will fine-tune this.
Why this method? …
This training aims on the one hand to examine the nutritional composition of foodstuffs and to learn how to prepare and / or dissect a nutritional label.
On the other hand, the teacher wants to create clarity and transparency with regard to the …
Our nutrition screened
More and more the link between our diet and our health emerges. Numerous chronic diseases such as type 2 diabetes, obesity, cardiovascular diseases are linked to our diet and our way of life. In this training we explain our needs in the context …
Polysaccharides with binding power
In the past, the kitchen mainly used starch to bind or thicken something. But there are many types of starch from different vegetable sources and they often have different properties and applications. We go through a number of them and also look …
How does a school prepare for a FASFC inspection?
This course aims to prepare schools for successful FASFC inspections. Via an interactive and pragmatic approach, the teacher will provide the necessary 'tips and tricks' to successfully pass the FASFC inspections.
Recently we are increasingly confronted with litter in our environment. Just think of the large quantities of packaging in the ocean. There are therefore votes to curb the use of packaging. However, packaging also has a number of important …
VOTE cheese starting from a technique
We make cheese using a simple recipe. The curdling of the raw milk is done with acid addition, for the removal of the whey we make a cheese press and cheese mold ourselves. The cheese is aged in an "Arduino-controlled" box.
We investigate …
BASIC HACCP: thoroughly explore basic condition programs
This training course thoroughly explains the basic conditions programs: from cleaning and disinfection plans, to pest control, cold chain management, personal hygiene, infrastructure, waste management and allergen management, etc.
Basic principles …
Taste (STEM workshop)
Training 'Understanding and measuring the taste of food: an asset for the development of successful nutrition of the future':
introduction: what is taste (aroma / odor, taste on the tongue and mouthfeel)
new insights into taste perception …