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General Information and Aims

European Quality Accreditation System for Food Studies (EQAS-Food)

The Iseki Food Association has a commitment to the continuous improvement of food studies education. One of the activities strategically identified is the creation of a label of excellence that identified high quality food programmes. The EQAS-Food award is the result of the work of IFA and academics worldwide during the different iterations of the ISEKI FOOD project.

We are confident that this new label will contribute positively to the quality of education in food studies and will help to develop awareness in the food studies related professions.

General Information on EQAS-Food

EQAS-Food is a framework for the attribution of the label award by the ISEKI Food Association (IFA). This label will be a means of identifying high quality food studies programmes, first and second cycle, of any higher education system, European or International.

With the attribution of the label by IFA, the Association intends to fill a gap in the recognition of the quality of food science and technology programmes from a body of food science and technology experts, a need recognised over the years within the ISEKI Erasmus networks. This label is also the result of a European trend of specialized label awards that have appeared as a natural consequence of the European tuning of subjects areas since 2000. The need to assure that the design of a food science and technology programme and its delivery has a minimum quality led to the definition of minimum requirements for food studies programmes in 2005 and now the culmination of this process is the implementation of this label.

Aims of EQAS Food

  • To provide a knowledge base to inform educational qualifications in Food Studies in the European Higher Education Area
  • To drive the accreditation of the field of Food Science and Technology (first and second degree) and of each individual programme, by defining the goals and challenges related to the capacity to deliver Science and Technology education and advance the standing of this field.
  • To contribute to the increasing efficiency of programmes in the achievement of national and regional demands in higher level education in Food Science and Technology. This will be achieved through a peer review process that will assess the strengths, weaknesses and overall performance of such programmes.
  • To facilitate recognition of degrees awarded in Food Science and Technology in higher education in accordance with EU Directives and other international agreements.
  • To facilitate the mobility of students and professionals in the field of Food Science and Technology.

The Accreditation Process

From the perspective of the higher education institution, an accreditation procedure consists of several phases:

  1. University prepares and submits Self Assessment Report (SAR) to the Secretariat (ASIIN);
  2. The Secretariat will agree the timetable for the process including a 1 - 2 day audit visit. This will take about 2 weeks;
  3. About 6 weeks after the submission of the SAR, the audit visit takes place. The exact date will depend on agreement with the University and the booking of travel and hotels;
  4. After the audit visit, the auditors will write their report, which will be sent back to the HEI for comments;
  5. After the HEI has made any comments, the AC will then make the final recommendation and the award.


The accreditation process is summarised in the flowchart below:





















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