著者

新山 陽子 高鳥毛 敏雄 関根 佳恵 河村 律子 清原 昭子

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.20, no.4, pp.386-403, 2014 (Released:2014-05-09)

参考文献数

15

被引用文献数

2

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In Europe, various professional organisations comprising numerous experts play crucial roles in supporting food business operators, achieving progress within the food industry, and fulfilling social responsibilities such as food safety. There seem to be a number of professional organisation types. One is the horizontally associated organisation that comprises business operators who operate at a certain industrial stage and with a certain commodity or groups of commodities, or that is horizontally associated with the aforementioned organisations. Another is the vertically associated interprofessional organisation, a vertically associated organisation of a certain or related commodity organisation that is operating in a variety of industrial stages, such as primary production, processing, and marketing. This study analyze the laws by which professional organisations are approved and cases of these two types of professional organisations based on the survey during February-March 2011 in France and the Netherlands. In so doing, it examines the purposes and roles of the organisation and the curse of higher education and career-long education of professionals who work as food engineers.