This book shows how to provide effective training in food processing, which can open up opportunities for individuals who lack business experience. It explains the importance of needs assessment, course preparation, monitoring and follow-up, and the value of practical work and opportunities for trainers to discuss their ideas and discoveries.
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Barrie Axtell worked in the UK food industry for over 10 years, in 1981, he joined ITDG to start its agroprocessing programme and then beccame a private consultant providing technical consultancy inputs to agencies such as FAO, ILO, UNIFEM and ITDG.
In 2000, Mike Battcock joined the Civil Society Department at the Department for International Development (DFID). He has worked on a range of areas including the Civil Society Challenge Fund, partnership programme agreements and producing guidance material for DFID country offices.
Susan Azam-Ali is Assistant Professor, Faculty of Science at the University of Notthingham.
Dr Peter Fellows is a consultant food technologist specializing in small-scale food processing. Previously he taught food technology at Oxford Brookes University, worked for Practical Action, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. He has practical experience of assisting small-scale food processors in 20 countries and has published 33 books and 40 articles on food processing.
Barrie Axtell worked in the UK food industry for over 10 years, in 1981, he joined ITDG to start its agroprocessing programme and then beccame a private consultant providing technical consultancy inputs to agencies such as FAO, ILO, UNIFEM and ITDG.
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Paperback. Condition: new. Paperback. This book shows how to provide effective training in food processing, which can open up opportunities for individuals who lack business experience. It explains the importance of needs assessment, course preparation, monitoring and follow-up, and the value of practical work and opportunities for trainers to discuss their ideas and discoveries. With examples of forms and lesson plans, photographs of appropriate training environments, practical case studies and details of institutions that support food processing training, there is a wealth of information for trainers and organizers of training courses throughout the world. This book shows how to provide effective training in food processing, which can open up opportunities for individuals who lack business experience. It explains the importance of needs assessment, course preparation, monitoring and follow-up, and the value of practical work and opportunities for trainers to discuss their ideas and discoveries. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781853394256
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