13 Eastern European countries
Quality Assurance and HACCP training for government institutions (2000)
Practical approach to food safety in the meat, milk and vegetable sectors (2001)
Argentina (1994 to 1997)
Implementation of a national certification system for meat products. Creation of a centre of expertise and advice for companies in the meat and meat products sector.
Training in HACCP methodology in a technical centre (Citeca).
Training in several laboratories (Inta and Senessa)
Technical evaluation of two meat processing plants (1999).
Training of manufacturers in the implementation of traceability in different branches (2006).
Quality assurance and product certification system (2001)
Training of manufacturers in the implementation of traceability in different branches (2005)
Advice on the establishment of an agri-industrial technical centre in Cairo (2002)
Evaluation of companies in relation to the ISO 9000 standard (coffee, vegetables and fish) (1995)
Application of a quality assurance system in a laboratory (1997)
Evaluation of two laboratories in relation to the EN 45001 standards(1997).
Upgrading of the Ceita (Agri-Food Industries Technical Centre) documentation and intelligence centre) in Casablanca (2008)
Assistance for application of the EN 45000 standard in a microbiology laboratory (1992).
Advice on the creation of a technical centre (CTAA) (1997).
Methodological training for the implementation of the HACCP at the CTAA (1999 and 2000).
Establishment of the CTAA: technical facility, laboratories and documentation centre (2000 and 2001).
Establishment of a technology centre and training sessions for the staff of companies in the meat products sector (2002 to 2005).
Training courses and technical support in the packaging field at the Packtec research centre (2007).
- Organization of training sessions in collaboration with FAO on improvement of processing technologies for cassava and quality of attieke in order to facilitate women access to the value chain. Abidjan (April 2017)
- Organization of a training session in collaboration with FAO on improvement of processing technologies for fish, especially smoking and drying operations with the objective to facilitate women access to the value chain. Grand Bassam (May 2017)
Organization of training sessions in collaboration with FAO on improvement of processing technologies for cassava to Gari and flour production. This training was targeting civil servants, researchers and professionals. HO (June 201)
Organization of training sessions in collaboration with FAO on setting up processing technologies for tomatoes with the objective to facilitate women access to the value chain. These training sessions have been followed by demonstration and technical advice on equipment installation and operating in production units. Mekele and Addis-Abeba (July and December 2017)
Installation of a technical facility(tropical fruit juices) (1994)
Establishment of a training centre for the staff of agri-food companies (2005)