We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
Collaborative project: Establishment of a training concept for participants in the food craft to transfer information on the reduction of sugar, fat and salt - subproject A (REDSCHUL)
Project
Project code: 281A605A19
Contract period: 01.03.2021
- 29.02.2024
Budget: 223,054 Euro
Purpose of research: Public relations
Keywords: nutrition, nutrients, nutrition education, prevention, health-related consumer protection, education
In the REDSCHUL project a training concept with multimedia and interactive elements is to be developed, which increases the nutritional competence of consumers and food companies on several levels and thus promotes the healthy nutrition of the population. On the one hand, it is aimed directly at food producers, who can use the information obtained to modify the composition of their food to contain less sugar, salt or fat while maintaining consumer acceptance. On the other hand, it also aims to provide knowledge and measures to communicate information and benefits associated with the reduction of these nutrients in products in order to increase acceptance and consumers' knowledge. In the long term, this should contribute to reducing the frequency and severity of diet-related diseases. In the project, the training concept is initially to be established as an example for the craft sector of sausage and meat products, which is a very popular product group among consumers. This product group is also very important in out-of-home catering and is characterised by relatively high fat and salt contents. The target groups of the training course can therefore be all those involved in the butcher's craft, i.e. butchers, master butchers, specialist salesmen in the food trade and the respective trainees or master butchers' students. However, the concept should be designed in a manner that it can easily be adapted or extended to other food groups in order to cover all relevant products and target groups at a later stage. Previous further training courses have mostly taken place as face-to-face events, which cost the participants a lot of time. In addition, no training content on the subject of reduction has been available for the craft trades so far. With the intended training concept, which is also to include online phases, there will for the first time be a modern possibility for initial and advanced training in the field of reformulation for the craft trades. The work for the project is divided into several work packages. The first step is to install the learning platform necessary for the establishment of electronic courses and to create the necessary conditions for continuous operation. Furthermore, material and information on the topic of reducing sugar, fat and salt in food is to be collected and evaluated. This information includes, for example, nutritional-physiological basics, food-technological aspects as well as insights into food-legal aspects such as mandatory labelling or approval. Subsequently, the training concepts and afterwards the appropriate contents can be created. As soon as the first courses are completed, they will be used in the practical phase. Subsequent evaluations can be used to assess the success of the training and, if necessary, to optimise the content or procedure.
Section overview
Subjects
- Communication Sciences
- Nutritional behaviour
Framework programme
Funding programme
Excutive institution
Institute of Food Hygiene, Center of Veterinary Public Health
