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Collaborative project: Establishment of a training concept for participants in the food craft to transfer information on the reduction of sugar, fat and salt - subproject B (REDSCHUL)
Project
Project code: 281A605BNZ
Contract period: 01.03.2021
- 29.02.2024
Purpose of research: Public relations
Keywords: nutrients, education, nutrition, health-related consumer protection, prevention, nutrition education
In the REDSCHUL project a training concept with multimedia and interactive elements is to be developed, which increases the nutritional competence of consumers and food companies on several levels and thus promotes the healthy nutrition of the population. On the one hand, it is aimed directly at food producers, who can use the information obtained to modify the composition of their food to contain less sugar, salt or fat while maintaining consumer acceptance. On the other hand, it also aims to provide knowledge and measures to communicate information and benefits associated with the reduction of these nutrients in products in order to increase acceptance and consumers' knowledge. In the long term, this should contribute to reducing the frequency and severity of diet-related diseases. In the project, the training concept is initially to be established as an example for the craft sector of sausage and meat products, which is a very popular product group among consumers. This product group is also very important in out-of-home catering and is characterised by relatively high fat and salt contents. The target groups of the training course can therefore be all those involved in the butcher's craft, i.e. butchers, master butchers, specialist salesmen in the food trade and the respective trainees or master butchers' students. However, the concept should be designed in a manner that it can easily be adapted or extended to other food groups in order to cover all relevant products and target groups at a later stage. Previous further training courses have mostly taken place as face-to-face events, which cost the participants a lot of time. In addition, no training content on the subject of reduction has been available for the craft trades so far. With the intended training concept, which is also to include online phases, there will for the first time be a modern possibility for initial and advanced training in the field of reformulation for the craft trades.
Section overview
Subjects
- Communication Sciences
- Nutritional behaviour
