Training workshop for rural women on "Food Manufacturing and Safety, and the Best Methods of Food Packaging and Preservation" - ESCWA
1-2 July 2021
Workshop

Training workshop for rural women on "Food Manufacturing and Safety, and the Best Methods of Food Packaging and Preservation"

Location
  • Chaqdouf, Lebanon
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The United Nations Economic and Social Commission for Western Asia (ESCWA) is working on a “Regional Initiative for Promoting Small-Scale Renewable Energy Applications in Rural Areas of the Arab Region (REGEND)”, which is funded by the Swedish International Development Cooperation Agency (Sida). REGEND aims to improve the livelihood, economic benefits, social inclusion and gender equality of Arab rural communities particularly marginalized groups, by addressing energy access, water scarcity and vulnerability, climate change and other natural resources challenges in three targeted countries, Jordan, Lebanon and Tunisia.

In this context, ESCWA, in partnership with the Municipality of Chaqdouf, is organizing a capacity-Building workshop on “Food Manufacturing and Safety, and the Best Methods of Food Packaging and Preservation”.

The workshop’s target is for the rural women of Chaqdouf to gain theoretical, technical, and practical skills in the fields of food manufacturing and safety.

The workshop will cover both the technical/theoretical and the practical aspects. The first day of the workshop will be dedicated for theoretical explanation, and discussing best practices of food manufacturing and safety, personal hygiene, and the best methods of food packaging and preservation, while the second day will be dedicated for the practical aspect, where several samples of tomato products will be prepared, cooked, and packaged.

This workshop will mainly cover the below topics:

  • The central role of rural women in the field of food manufacturing.
  • Necessary health conditions in food manufacturing.
  • Necessary tools and equipment in food manufacturing.
  • Good practices and cooking site preparation of food manufacturing.
  • Bacterial contamination, and its prevention methods.
  • Creating new product lines of Lebanese rural food products.
  • Energy efficient cooking equipment.
  • Optimizing and improving food production lines for the sake of energy efficiency.
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