Dairy Science and Food Technology

  • Follow Us
  • Facebook
  • Linkedin
  • Forum
  • News
  • Authors
  • Consultancy
  • Student projects
  • Advertising
  • Guest posts

 








 





 

 





You are here: Home » Consultancy

Copyright Protected

Content copyright protected

  • DFST home
  • Thermal processing
  • Ice cream
  • Starter cultures
  • Probiotics
  • Bioactive agents in milk
  • N Ireland food and drink
  • Bacteriophages
  • Cheese technology
  • Cheese quality
  • Cheese yield
  • Italian cheeses
  • Donations
  • Microbiology
  • Primary production
  • Wine technology
  • Writing tools
  • Packaging and labelling
  • Food models
  • Calculators and models
  • Thanks
  • Food jobs
  • Legal matters
  • Submit an article

Pro bono DSFT consultancy services

Details

Dr Michael Mullan has been retired for several years but still continues to provide consultancy services on a pro bono basis if you have an interesting problem or project. These include:

• Recruitment of professional staff. Few people understand how colleges and universities select students and deliver science-based qualifications and what an employer can realistically expect from a graduate. What literacy and numeracy skills can you expect from an employee with Functional or Essential Skills? Are scientific and technological knowledge and skills important in a particular post? What about an On Line, time-limited, objective assessment to screen out the technically less qualified?

Learn more about DSFT services

Artigeniale Srl - Ice Cream Sector

Details
Written by: Filippo Zampieron

Established in 1998 by Federico Maronati and Filippo Zampieron, Artigeniale is an international consultancy and training company dealing with the ice-cream sector. As experienced craftspeople, we focus our activities on quality, pay attention to detail, devise and implement customized solutions which fulfil our customers' needs and plans best.

Find out more about Artigeniale Srl

Privacy and cookies ⊥ Contact us ⊥ Site map ⊥ Submit an article

© 2002 - Present. All Rights Reserved. Dairy Science and Food Technology.

In order to provide you with the best Online experience this website uses cookies

By using our website, you agree to our use of cookies.

I agree