Education and training development for the treatment of food allergies in the HoReCa sector
A healthy lifestyle is more and more important since civilizational diseases are spreading continuously. There are a lot of innovative foods and ingredients on the market, but people with a food allergy or intolerance can face a complex problem because they have to avoid these ingredients and need to choose another healthy type of food that can substitute the “normal” nutrient.
We analyse and compare the regulatory environment and good practices and based on this information we elaborate a short cycle course. Our objective is to sensitize our students and external partners to understand the importance and difficulties of a life with food allergy and prepare them to satisfy special consumer needs as long as they work in hospitality and tourism. We apply the developed course material to our existing courses to give our students better chances to appear in the labour market. We will start short cycle courses for the managers and employees of the HoReCa sector the help them in serving the new and increasing needs of food allergies and intolerances.
Outputs:
- Collection of rules, best practices guide and proposal package
- Novel, short cycle course development
- Network development
