Digital Library for the Food Sector

The ISEKI-Food Digital Library, initially developed by the FooD-STA project and integrating inputs from the ISEKI-Food Network, the TRAFOON Project and SEA-ABT Project offers a collection of digital teaching materials covering different target groups, categories and formats, such as tutorials, eBooks, Audios, and Videos …


Although IFA has made every attempt to ensure the accuracy and reliability of the information provided on this database, IFA does not accept any responsibility or liability for the accuracy, content, completeness, legality, or reliability of the content and uploaded files enclosed in this database. This is of the entire responsibility of the contact person.


Usage instructions
Results are displayed below the search options, you may need to scroll down to see them.
Please use the search options to filter the results for the content you are interested in.
Simply select the appropriate checkboxes and then click on the "Apply" button.


Titlesort descending Category Sector Target groups Training Formats Language
Kefir: Biotechnology from Omics perspectives Food Microbiology, Biotechnology Dairy Students, Professionals PDF file
Kefir: Biotechnology from “~omics” Perspectives Food engineering, Biotechnology Dairy Students, Trainers & Teachers Web page Thai
Kempisch bakery museum Entrepreneurship Grains Students Web page Dutch
Klatovské rybářství a.s. Entrepreneurship Fish Professionals Web page Czech
Koi herpesvirus (CyHV-3) in an experimental conditions Quality & Safety Fish Students PDF file Czech
Kollenberger spelt Primary Production Grains Professionals Web page Dutch
Konsumentenforum - swiss food consumers organization Entrepreneurship Fish Professionals Web page German
La Cesenate Quality & Safety Fruits Students Web page Italian
Label d'oc Quality & Safety Fruits Students Web page French
Landscape of flavors magazine Entrepreneurship Food Students Web page Dutch
Laval Mayenne Technopole Entrepreneurship Fish Students Web page English
LCA methodology and modelling considerations for vegetable production and consumption Primary Production By-products & Waste Students PDF file English
Lecture Notes for Instrumental Analysis Food Analysis Food Students Web page English
Legal conditions for the production of organic raw materials and farm certification process Primary Production Fish Students PDF file Polish
Legal regulations concerning regional and traditional food Marketing Food Students PDF file Polish
Lemon essential oil and juice extraction Processing Fruits & Vegetables, Beverage, Other Students, Trainers & Teachers, Professionals Video English
Life cycle assesment (LCA) of domestic vs. imported vegetables. Case studies on broccoli, salad crops and green beans Primary Production Vegetables Students PDF file English
LIFE ZELDA: Technologies for brine valorisation and resource recovery Entrepreneurship Food Students PDF file Spanish
Lipids Food Analysis Oil & Fat Students Web page English
Machinery and equipment in a small fish processing Processing Fish Students PDF file Polish
Maciej's orchards Quality & Safety Fruits Students Web page Polish
Macphie Quality & Safety Grains Students Web page English
Mademoiselle de Provence Entrepreneurship Grains Students Web page French
Main nutritional imbalances in Portuguese olive trees Quality & Safety Fruits Students PDF file Portuguese
Makro – market with fish Entrepreneurship Fish Students PDF file Czech
Management and valorization of olive press by-products: advanced oxidative processes and BioCombus technology Processing By-products & Waste Students PDF file Portuguese
Manual for agricultural producers Quality & Safety Food Students PDF file Serbian
Manual for organic production Quality & Safety Food Students PDF file Serbian
Manufacturing of apples and pears natural juices - the most common mistakes and problems Quality & Safety Beverage Students PDF file Polish
Marginal, localised and restricted activity – small processing plant Processing Food Students PDF file Polish
Market Assessment – Use of NPD Tools in Traditional Food Products Entrepreneurship Food Students PDF file English
Market opportunities for organic products in Italy Entrepreneurship Food Students PDF file English
Market potential of regional products Entrepreneurship Fish Students PDF file Dutch
Market research methodology, the information flow to food producers, communication Entrepreneurship Fish Students PDF file Polish
Marketing Entrepreneurship Other Students PDF file Slovenian
Marketing channels of plum in Republic of Serbia Marketing Entrepreneurship Students PDF file Serbian
Marketing channels of raspberry in Republic of Serbia Marketing Entrepreneurship Students PDF file English
Marketing for traditional food products: how to communicate efficiently? Labelling Food Students PDF file French
Marketing of agricultural products Marketing Food Students PDF file Polish
Marketing of fish products in Austria Primary Production Fish Students PDF file German
Marketing strategies - importance of labelling and trust in the supply chain Labelling Food Students Webinar English
Measure and control of mycotoxins, pesticides and acrylamide in grain milling sector Quality & Safety Grains PDF file English
Measuring Principle Capacitance Processing, Hygienic Design, Food engineering, Miscellaneous Other Students, Trainers & Teachers, Professionals Video English
Measuring principle of electromagnetic inductive flow meter Processing, Food engineering, Miscellaneous Beverage, Education & Training, Food Students, Trainers & Teachers Video English
Meat Sience Processing Meat Students PDF file English
Mechanical harvesting of California table and oil olives Primary Production Oil & Fat Students Web page English
Mechanical harvesting of the olive grove Quality & Safety Oil & Fat Students PDF file Spanish
Mechanization of fruit and berry cultivation Primary Production Fruits Students PDF file Serbian
Mediterranean Diet: A Pratical Guide for Use by Manufacturers 2003 Nutrition Fish Students PDF file French
Mediterranean vegetables, trendy vegetables ? How the offer can adapt to consumer’s demands  Processing Vegetables Students PDF file French

Pages