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Skill Requirements, Vocational Training and Retraining in the Food and Drink Industries
International Labour Organisation. Food and Drink Industries Committee
出版International Labour Organization, 1991
ISBN92210788419789221078845
URLhttp://books.google.com.hk/books?id=z7bkYybLRfMC&hl=&source=gbs_api
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註釋Describes the demand for skills and the training and retraining requirements which have resulted from the changes occurring in the food and drink industries. Looks at the skills which are common to all enterprises in the branch and, in particular, basic hygiene, toxicology microbiology preservation techniques, food chemistry, sensory evaluation and the anthropology of food. Describes the skills specific to particular techniques as regards new products (deep-frozen fish fillets, surimi), preservation by irradiation and computer-integrated automation. Examines the emergence and impact of biotechnology on the industry and makes a preliminary assessment of skill requirements. Reviews the different types of training and retraining and gives examples of the new paths opening up for all occupations in the food and drink industries.