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Development and implementation of masters programmes in food safety and the production and marketing of TRADitional food PROducts in Russia and Kazakhstan
Start date: Dec 1, 2013,

TradPro’s principal objectives are to develop stronger relationships between universities and food industry professionals, food safety authorities and consumers, and enhance the capacities of universities in RU & KZ to develop new curricula that meet the most pressing needs of the economic sector and enhance graduates’ employment opportunities. To do so, TradPro aims to update and modernise existing curricula to conform to the Bologna Process, create a new master’s level specialisation in Food Safety and the Production and Marketing of Traditional Food Products, and establish mechanisms to promote effective collaboration between universities and food industry professionals (e.g. Professional Development Centres PDCs). TradPro will thereby meet the demands of food producers, sellers, and consumers; strengthen relations between EU and RU-KZ universities; stimulate local economic development by providing new opportunities for small businesses and entrepreneurs; expand the range and availability of healthy, locally produced food products; and raise food safety standards.The specific focus on the traditional food cultures of Tuvan, Buryat, Kalmyk and Kazakh nomadic-pastoralists makes TradPro unique and innovative. The variety of livestock raised in these regions includes cattle, sheep, goats, horses, yaks, reindeer and camels, offering an unparalleled range of traditional meat and dairy products from free-range, grass-fed livestock. However, traditional meat and dairy producers operate on a very small scale and cannot meet the consumer demand for quality traditional food products. TradPro will ultimately help develop the expertise necessary for small-scale producers to ensure that their products meet safety standards and are able to reach a wider market. The project has the added benefit of promoting the cultural sustainability of these closely related peoples and their national cuisines, which contributes to the vitality and diversity of our global cultural heritage.
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