Training is crucial both for young students and professionals. Both in university teaching and in professional education, new developments have occurred in the last decades. Apart from live lecturing and reading material, group and on-line work form a part of many courses. This symposium is an overview of knowledge and skills needed for professionals in the food industry. The challenge in all education is finding the right balance between basic knowledge and needed skills. Experiences using teaching methods involving real problem solving and active learning will be presented. Materials that are developed for distance learning can be used in many settings, such as MOOC’s (Massive Open On-line Courses), SPOC’s (Small Private On-line Courses), professional courses, and on-line courses, as part of other courses, background material, etc. All together these materials and experiences can be used to develop blended learning programs, in which optimal use is made of the various building blocks, which are fine-tuned for a specific situation.

Presentations