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

Medicinal and aromatic plants are offered in a wide variety of products on the market such us: plant extracts, traditional herbal medicines, pharmaceuticals, homeopathic, medicinal and herbal teas, dietary supplements, spices and culinary herbs, fragrances and perfumes, cosmetics and body care, food and beverage, food ingredients, aromas and essences/air wicks, colouring/dye agents, etc. The enormous demand in herbs results in a huge trade from local to international/European level. EU is the main market for pharmaceutical ingredients, and cover 36% of the global production of pharmaceutics.

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.

The target groups envisaged are adult learners, VET students, professors, teachers, trainers and educational and administrative staff employed at participating organizations.

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.