Abstract：
:The FAO/INFOODS e-Learning Course on Food Composition Data was developed to close existing knowledge gaps on food composition of professionals working with those data. It covers the important aspects of food composition, is based on instructional design, is highly interactive and comprises 14 lessons of approximate 10h duration. It was developed primarily for usage in universities, but also suits self-paced learning and blended learning programmes. It is available at: http://www.fao.org/infoods/infoods/training/en/ free-of-charge in English, as on-line version or CD-ROM. Feedback from users was very positive and universities start to incorporate it into their curricula. The translation into other languages and the implementation of a certification and assessment programme are envisaged. e-Learning is cost-effective and reaches a wide audience. The course is expected to contribute to the improved data quality, usage, generation, publication and appreciation of food composition data.
journal_name
Food Chemjournal_title
Food chemistryauthors
Charrondiere UR,Rittenschober D,Nowak V,Nicodemi C,Bruggeling P,Petracchi Cdoi
10.1016/j.foodchem.2014.11.048subject
Has Abstractpub_date
2016-02-15 00:00:00pages
6-11eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01777-4journal_volume
193pub_type
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