This project aims to produce a tool for formation intended to improve competences of the wine & cheese-making farmers, but also all the actors of the wine and cheese-making production like young graduates, people in reinsertion and agricultural & food processing industry students. It had been developed in collaboration with France, Belgium, Portuguese, Czech Republik, and Poland, and it is adapted in that project for Romania, and Hungaria.

With its practical examples this tool will be used as a base for trainers of additional training organizations aiming to remain close to the concrete concerns of the sector and the technological improvements.


The final objective of the project is to contribute to the CONTROL of FOOD RISK by motivating, challenging small & medium-sized companies of the wine and dairy sector in priority, and more generally all small & medium-sized companies of the food sector.


Thanks to the participation of institutes, research centers and universities,
the project will allow a transfer of knowledge towards TOTAL QUALITY and technical innovations likely to be used in small farmings. Big companies have their own research centers and do not diffuse their knowledge.