During this webinar, the partners of the FitNESS 2.0 project, coordinated by ACTIA, will present to you the free platform and its contribution for life-long training of responsible professionals all along the value chain.
The European Green Deal and the new circular economy action plan are game-changers for food production and retailing. The food and drink industry is the largest manufacturing industry in the EU (EU Food Drink Industry Data and Trends 2019) and, therefore, a top contributor to Europe´s economy. Despite these bright results, the sector faces numerous challenges associated with insufficient preparedness and the lack of harmonized regulations and standards. Education programs should be reshaped to accelerate the transition to sustainable production and stimulate innovation, especially in new recovery infrastructures, open and closed-loop recycling, composting, biodegradability, food quality preservation, food loss minimization, supply chain optimization, new materials, new processing, and packaging strategies.
The free and interactive online content developed during the Erasmus+ project FitNESS offers a comprehensive curriculum on the conventional aspects of food packaging. The open-source platform FitNESS is the largest e-learning platform on food packaging globally (3 months of lectures are online). It is accessible without authentication, and anyone can duplicate it.
The ambition of the new FitNESS 2.0 project is to reach a broader audience in the food packaging value chain, from the chemical industry to recyclers, and to offer certified courses validated by online tests. In our experience, the non-centralized architecture of the FitNESS platform shared between universities and technical laboratories contributes to accelerating the digital transformation of education and training systems in the EU by:
This webinar is intended to be interactive and you will be invited to give your point of view so that the new version of the platform meets your expectations as best as possible.
BSC in Chemical engineering (Porto University) and Master in Packaging (School of Packaging Michigan State University), PhD in Biotechnology – Science and Food Engineering (Escola Superior de Biotecnologia da Universidade Católica Portuguesa). She teaches packaging materials and systems for the last 30 years and integrates the Research Centre CBQF since 2009.
She represents Portugal at European Network of Food Contact Materials Laboratories and has served as expert in several working groups of European Food Safety Authority.
Olivier Vitrac is a senior researcher at the French National Institute for Agriculture, Food and the Environment (INRAE). He works at the University of Paris Saclay (UMR 0782 SayFood between AgroParisTech and INRAE) in the Modeling and Computational Engineering group. His group focuses on the multi-scale assessment of the safety of materials in contact with food, from the atomic scale to the supply chain scale. He is the scientific leader of the technological unit UMT 22.07 SafeMat "Safe Food Packaging Materials" technology unit between the LNE (National Reference Laboratory) and AgroParisTech. He is also the leading developer of the FitNESS platform.
Prof. Dr. Horst-Christian Langowski is a physicist. After 10 years in industry, he joined the Fraunhofer-Gesellschaft in 1991. He headed the Chair of Food Packaging Technology at the TU Munich from 2003 and the Fraunhofer Institute for Process Engineering and Packaging from 2004, both until his official retirement at the end of March 2020. He now continues to work for the Fraunhofer IVV as a scientist and for the TU Munich as a lecturer. His areas of expertise are plastic packaging, especially for food, its consideration under functional and recycling aspects, and the converting of plastic materials.
Steward Ouadi studied Computer Science, more precisely Software Engineering at the University of Bordeaux and obtained his Master in 2017.
He has participated in the development of software in different industries, including marketing, road safety and food packaging.