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Escuela Andaluza de Salud Pública

Campus Universitario e Cartuja. Cuesta del Observatorio 4
ZIP Code

Company Profile:
EASP is a research and academic institution funded in 1985 by the Regional Government of Andalusia. Our headquarters are based in the city of Granada but we also provide services at the national and international level. Our mandatory task are related to professional capacity building, consulting and research in the field of public health, including food safety and nutrition. We provides around 12,000 training hours/year, and run more than 50 research projects, national and international. Our projects are funded by regional and national governmental institutions but also by the EU, World Bank, etc.

Knowledge Management & Capacity building for the agri-food sector

What we offer:
EASP is very strong in Knowledge Management related to food safety and policy issues, with a long experience in capacity building orientated to professional environments. Our training and research pursue to assist industry to expand, diversify and enhance its competitive position and build a stronger industry future.

Services we have already executed, and offer are:

• Human resource gap analysis and design of action plans that will enable the agri-food sector to better meet its needs for management skills as well as for skilled, unskilled and seasonal workers

•Training in organizations on Food Safety/HACCP

•Capacity Building program about European legislative requirements and related aspects

•Network coordination on capacity building (including e-learning strategies) and research programs

•Public opinion surveys focus on business needs and information gaps

What we are looking for:
We are looking to provide technical advice and professional training for food industries and/or R&D Institutions that unable enhancing the long term competitiveness of the sector.

We also look for partners to apply for funds for training networking and research co-operation/ FP7 projects.

  • Food processing and preserving
  • Manufacture of food and beverage
  • Agents involved in the sale of food and beverages
  • Food and beverage service activities
  • Technological additives. Enzymes
  • Functional Food (nutraceuticals)/ Enriches (vitamins, minerals)
  • Food Packaging/Handling
  • Food Technology
  • Food Microbiology/Toxicology/Quality Control
  • Safe production methods
  • Tracability of food
  • Nutrition and Health
  • environmental impacts and total food chain

Collaboration sought:
  • Technical Co-operation
  • Research Co-operation/ FP7 Project


Ms Dr. Piedad Martín-Olmedo


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