Learning together in nature

PUM's mission is to share knowledge for vibrant business and better lives. PUM Netherlands senior experts is a volunteer organisation committed to the sustainable development of small and medium-size enterprises in developing countries and emerging markets.

Better use of what nature offers us leads to healthier and tastier food products. By making better use of raw materials, more nutrients will be included in our food, thus limiting the need for extensive use of unnecessary ingredients and additives. Keep Food Simple has ANBI status which means that the Dutch Tax Administration has officially designated us as a Charitable Institution.

Velt (Vereniging voor Ecologisch Leven en Tuinieren) is the association for all who care for sustainable action in their kitchen or garden. For more than 40 years, Velt is promoting healthy living embracing the rhythm of the season, and with full respect for nature.

The BSc and MSc programmes in Food Science and Technology are amongst the largest ones at Wageningen University. The core of the education within these programs is provided by the five chair groups of the cluster Food Sciences (Food Chemistry, Food Microbiology, Food Process Engineering, Food Physics, Food Quality & Design). Next to campus-based education, these groups provide Online Learning (OL) education of their BSc courses to students at the Nanyang Technological University (NTU) in Singapore. As an extension, the five groups aim to develop OL education of MSc courses. These courses will be provided for individual external users and in due course for a complete OL MSc programme in Food Technology.

Coordinator of the partnership of eleven global food companies and four European universities in the MSc Food Technology specialisation. Educational tasks in the programme: Selecting students for this MSc and coaching students in their team project. Also responsible for the financial management of the partnership (treasurer of the foundation). Programme website: www.eurmscfood.nl

The Green Knowledge Network is a showcase of development. By publishing these in a context, it enhances the knowledge sharing in Food and Agri. My role is to connect people and knowledge; organise meetings; facilitate on-line visitors of the knowledge database; signal and comment on innovations in the sector. Groen Kennis Net database (in Dutch): http://www.groenkennisnet.nl (0.3 job)

Wageningen Academy is part of Wageningen UR and organizes courses and trainings for professionals who work in business or (semi)government. Our mission is valorisation of the knowledge of Wageningen and to support participants of our programmes in their professional development. We therefore offer content based courses that focus on the Wageningen theme’s, and we offer trainings and courses that focus on development of skills and qualities. Check http://www.wageningenacademy.nl/en/ for more information and contact details.

Facilitator of the development of knowledge sharing programmes in the cooperative of nineteen professional educational institutes in food/agri/natural environment (preparatory – university level); with special focus on providing insight into the cooperation of education, business and government by monitoring and evaluation (0.75 job)

Wageningen Expertise Centre for Chain and Network Studies:establishment of an international expertise network; project development and execution

Developing, planning and coordinating of international MBA programmes, Professional Masters programmes en special topic courses.

Obtaining and maintaining of ISO, HACCP and Skal accreditions.Developing product information and process specification management.

Consulting organic food producing companies; with focus on quality improvement andprocesses.

Designing and developing the educational programme Food Technology; lecturing in process- and quality assurance, food chemistry and -microbiology, management studies; coordinating internships; co-leading a joint project for teacher training and course development (Portugal).

Developing and managing the department of secondary production; being responsible for the inspection and certification of organic processing of food products.