innsens.eu
::: INNSENS :::INNSENS is a project that consists of the creation of an innovative and efficient learning training program for the Food & Drink SMEs sector related with Sensory Analysis and Consumer Sciences.
http://www.innsens.eu/
INNSENS is a project that consists of the creation of an innovative and efficient learning training program for the Food & Drink SMEs sector related with Sensory Analysis and Consumer Sciences.
http://www.innsens.eu/
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::: INNSENS ::: | innsens.eu Reviews
https://innsens.eu
INNSENS is a project that consists of the creation of an innovative and efficient learning training program for the Food & Drink SMEs sector related with Sensory Analysis and Consumer Sciences.
innsens.eu
::: INNSENS :::
http://www.innsens.eu/eng/boletin.html
Access to: E-learning Space. Subscribe to our newsletter. INNSENS PROJECT - Innovation through the consumer and sensory sciences.
::: INNSENS :::
http://www.innsens.eu/eng/participantes.html
Access to: E-learning Space. Participants include own partners, SMEs involved in the project and other SMEs. Is the coordinator of the INNSENS project and manage the Consortium formed by the 5 partners. It supervises that project tasks are performed according to the time schedule and within the estimated budget and acts as the representative of the Consortium with the Agency. Contact person: María Lorente. Tel: 34 96 136 60 90. The role of IBA Bucuresti. Contact person: Denisa Duta. The main role of SIK.
::: INNSENS :::
http://www.innsens.eu/eng/documentos.html
Access to: E-learning Space. Documents related to INNSENS project:. This document presents a description of the Project, its activities, objectives, results and the consortium that will develop INNSENS. Follow INNSENS announcements in the local and European press. Main deliverable reports of INNSENS project. Progress and results after 1 year. Improvement and succes of the E-learning program. INNSENS PROJECT - Innovation through the consumer and sensory sciences.
::: INNSENS :::
http://www.innsens.eu/eng/agenda.html
Access to: E-learning Space. 9th October, 2015. First results of the evaluation of the INNSENS course. Here there are some figures that give us a picture of the evaluation of course by participants:. 87% of the participants were in general satisfied with the course. 85% of the participants felt that the on-line platform was easy to use. 60% of the participants felt that the workload were ideal. 68% answered that the assignments were helpful. 74% agreed that the tests reflected the content in the module.
::: INNSENS :::
http://www.innsens.eu/eng/enlaces.html
Access to: E-learning Space. Links related to INNSENS project:. European Sensory Science Society. Asociación Española de Profesionales del Análisis Sensorial. Società Italiana di Scienze Sensoriali. Society of Sensory Professionals. 2009 Project Track Fast: Training Requirements and Careers for Knowledge-based Food Science and Technology in Europe. Qualifications for the European Bakery Industry) is a Leonardo da Vinci Development of Innovation Project, funded by the EC through the EACEA.
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Skip to main content area. Consiliu de Administratie si Organigrama. Baza de date nutritionala. Platforma Food for Life. Centrul de formare IBA. Rețea de Puncte Naționale de Contact care oferă servicii de ultimă oră bazate pe Cunoașterea comunității de Bio Economie / BIO-NET. Iniţiativă europeană pentru o mai bună utilizare a rezultatelor agro-alimentare din cercetare / AgriFoodResults. Contract 456 CB/20.10.2010 Pâine îmbogățită în compuși bioactivi (substanțe minerale, fibre, antioxidanți, vita...Contr...
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::: INNSENS :::
Access to: E-learning Space. OVATION THROUGH THE CONSUMER AND SENS. Is a project that consists of the creation of an innovative and efficient learning training program for the Food and Drink SMEs sector related.( MORE. Project is being developed by a consortium of companies and research centers.( MORE. For further information regarding the INNSENS. Project objectives, benefits, expected results, etc. . You can contact. ( MORE. INNSENS PROJECT - Innovation through the consumer and sensory sciences.
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