Integration of good practices and new methods for professional training in the field of herbs processing for food and food supplements.




The main objective of the project is to educate, train, inform and disseminate the latest/new scientific evidences, legislation in force, hygienic rules as well as the best manufacturing practices of herbs in order to ensure the quality, safety, nutritive and functional quality, useful for food and food supplements industries. In this way it will be increased the opportunities of professional development and improve the professional competence, cooperation and competitiveness.

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