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New at HAS: Plant proteins workshop

HAS green academy is organising the Plant proteins workshop for the first time on Thursday 24 November 2022. The reason for this is the increasing demand from both the food industry and consumers for products containing ..

Placement and hiring of migrant workers

12 April 2022

On 12 April 2022, ABN AMRO published the report 'Recruitment and hiring of labour migrants'. The report examined, among other things, the working conditions of migrant labourers in the food sector. It also describes vari...

Universities take part in 'Well Packaged' project

28 June 2021

Companies make all kinds of considerations when choosing how to package their food product in a sustainable way. Over the next 2 years this choice process will be studied by HAS University together with The Hague Univers...

Maurits Steverink - interview

10 May 2021

"We want to create added value and market more sustainable food products," says Maurits Steverink, project manager of the Smaakacademie (Taste Academy) Achterhoek. "Make everyone in the food chain co-producers. Modernise...

Scienta Nova and Qassurance launch new training courses

29 April 2021

Starting 1 May 2021, Ijsbrand Velzeboer (Scienta Nova) will launch a new range of training courses in collaboration with QAssurance; specialised for the last 20 years in the development of supporting software called iMIS...

FNLI stimulates learning during the corona crisis

12 April 2021

Entrepreneurs in the food, feed and agro industry face major challenges as a result of the COVID-19 crisis. The FNLI, Stichting Ontwikkelingsfonds Levensmiddelenindustrie (SOL) and 10 cooperating partners, consisting of ...

Taste Academy gives impulse to regional food sector

12 March 2021

The Taste Academy Achterhoek is committed to sustainable, regional and healthy food. With support from the province of Gelderland, the Taste Academy is introducing students to the Achterhoek food sector. The goal is more...

Earlier retirement in meat sector

11 February 2021

COV, FNV and CNV have agreed for years that for employees in a production function ('Meat in the hands') continuing to work until the retirement age is (too) difficult. The social partners are pleased that the terms of t...

Green Monitor: overview of the green sector

05 November 2020

The green sector is at the heart of today's major societal challenges. Innovation is needed to ensure the sustainable and efficient production of sufficient, safe and healthy food, a liveable environment and vital nature...

RI&E: the way to healthy and safe work

12 October 2020

As an entrepreneur, you know how valuable your employees are to the success of your company. That is why you want to protect them against accidents, illness and drop-outs. Not only for them, but also for the future of yo...

'Platform Industry & Safety' goes digital

07 October 2020

On Friday 27 November 2020, from 10.00 to 12.00 hours, NEN is organising the meeting 'Platform Industry & Safety' in cooperation with the Ministry of Social Affairs and Employment. Through this platform stakeholders ...

MBO Challenge Food waste 2020 kicks off

08 September 2020

More than 30 student teams have now registered for the MBO Challenge Food Waste 2020. In addition, the organisation has received more than 25 challenges from companies, organisations and institutions. These can be found ...

Number of butcher students SVO growing

25 August 2020

Many industries are struggling in corona time, but there are also sectors that are growing. For the first time in years, the number of butcher's students at SVO professional education food, a trainer for professionals in...

Technical universities join forces in Techrede

05 June 2020

The four technical universities in the Netherlands (Delft, Eindhoven, Twente and Wageningen) are appealing to politicians in The Hague to embed technological innovations structurally in their agendas. Technological innov...

New techniques help make industry more sustainable

09 March 2020

According to Elies Lemkes, food processing companies have a key position when it comes to making the chain more sustainable. This requires close cooperation with suppliers and customers, as well as the implementation of ...

HAS Food Experience 2020; Young Talent