<< Background >>The food and drink industry is a major contributor to Europe’s economy. In 2018, it had a turnover of 1,109 billion €, making it the largest EU manufacturing sector and the leading employer (4.57 million people). This accounts to 294,000 companies and 110 billion € exports (17.9% of EU global exports). However, the safety and microbiological suitability of food remains an issue for food professionals and requires good knowledge of the microbiological hazards associated with the different stages of the technological route of a product. The food and drink industry is confronted with the risk incurred by the consumer linked to the ingestion of a food contaminated by a pathogenic microorganism, as well as the consequences resulting from the public questioning a product or a brand for sanitary reasons. The issue is also linked to the costs of product and image loss due to the development of flora causing product deterioration. In addition, the control of microbiological hazards and spoilage bacteria is also an element promoting innovation and the development of new products.As a result, the industry needs reliable data and support tools, to ensure the microbiological quality of products upon receipt of raw materials, during the various stages of product processing and when it is placed on the market until consumption.Better control of the microbiological quality of food products also makes it possible to fight against food loss and waste, since it is estimated that nearly 1.3 billion tonnes of food would be thrown away or lost each year on a global scale (FAO, 2019).Besides trained staff, graduates from food studies explicitly trained towards the development of microbiological competences can fill this current skills gap in the food industry and have an increased employability. Undergraduate students and professionals need to have continuous access to transnational knowledge, research and societal trends to keep their standards and their commitments on local and European regulations up to date. Although e-learning activities have grown in recent years, the current COVID-19 crisis has greatly accelerated the need for digital transformation of education and training systems in Europe. The challenge now is how these e-learning activities can be better integrated in vocational, higher and life-long learning educations. At both instances, agricultural education (including the trainers) and food industry (including small scale producers and associations), there is a need to have more interactive and encompassing e-learning tools that take into account the specific features of the food industry.Moreover, the trainings of e-SafeFood will take into account all the new processes and techniques used to control health risk in the food industry. The deployment of such processes is part of a sustainable development approach since it reduces energy consumption compared to conventional heat treatment and since it can provide solutions for the preservation of foodstuffs in a clean label context, where the use of additives and preservatives must often be reduced with lower concentrations or ruled out by manufacturers.<< Objectives >>Aim of the projectThe aim of the project is to develop an interactive online training programme on microbiological risks in food, in order to improve the capacity of students, educators, researchers, and agri-food professionals (including SMEs and small-scale producers). This training will have the particularity of having a strong practical aspect and will be certified at European level.ObjectivesThe objectives of the project are as follows:- to contribute to the dissemination and transfer of knowledge on microbiological food safety to target users with limited access to in-person learning in the field of agri-food;- facing the current context linked to COVID-19, to ensure the continuity of the training of food industry professionals and students/teachers, including laboratorial work, by developing an online learning platform on microbiological food safety; and- to improve the training offer currently available on microbiological food safety by expanding on applied aspects and promoting the practical aspects of knowledge to our audience.The achievement of these objectives will lead to the development of 5 project results.Target groupsThe target groups for this project will be students, educators, researchers and agri-food professionals, who work in both the fields of food sciences and food industry, including agriculture. This will include:- agri-food professionals: farmers, technicians, advisors and industry professionals from SMEs(artisanal producers, small and medium food processors) and cooperatives;- students and apprentices, from secondary VET education to higher education, including agricultural high schools; - vocational education and training teachers from technical secondary schools related to the agri-food sector, and high-education lecturers from the agri-food degree programmes; and- researchers from institutes and universities.<< Implementation >>As means to achieve the objectives of e-SafeFood, the following work packages will be implemented:WP1 – Identification and selection of existing relevant e-training material (Lead partner: IPBragança)Participating organisations: all•Task 1.1: State of the art of the already existing material (Lead partner: Actia-Aerial-Actalia)•Task 1.2: Selection of material, based on users’ expertise and practicality (Lead partner: IPBragança)WP2 – Design of the user-tailored e-training program and elaboration of further material (Lead partner: Actia-Aerial and Actia-Actalia)Participating organisations: all•Task 2.1: Definition of the content for each category of users (Lead partner: Actia-Aerial-Actalia)•Task 2.2: Development of practical trainings, demos, tutorials and modelling modules (Lead partner: IPBragança)WP3 – Implementation of training programmes in the ISEKI-Food e-learning platform (Lead partner: ISEKI-Food)Participating organisations: all•Task 3.1: Training implementation (Lead partner: ISEKI-Food)•Task 3.2: Testing of the course functionality (Lead partner: ISEKI-Food)WP4 – Piloting and certification of the e-training programmes (Lead partner: ISEKI-Food)Participating organisations: all•Task 4.1: Pilot training and refining (Lead partner: Actia-Aerial and Actia-Actalia))•Task 4.2: Certification (Lead partner: ISEKI-Food)WP5 – Dissemination of the platform (Lead partner: Alimento)Participating organisations: all•Task 5.1: Communication and dissemination plan (Lead partner: ISEKI-Food)•Task 5.2: Creation of dissemination tools (leaflet, social medias) (Lead partner: Alimento)•Task 5.3: Dissemination and training activities (Lead partner: Alimento)WP6 – Management of the project (Lead partner: ACTIA)In addition, the following activities will be implemented:•Training of 200 students, educators, researchers and industry professionals, through pilot trainings conducted in the different partner’s organisations and 2 training events.The objective of these trainings is to train the trainers of the e-SafeFood partner establishments to use the interactive training content available the ISEKI-Food e-learning platform, under development by the project in front of a real audience bringing together students, researchers and industrialists and to test all e-trainings and assessment tools and materials available on the platform. After taking into account the feedback from external participants as well as from e-SafeFood participants, the idea is also to improve the platform to make it more efficient and adapted to user needs.•Exchange of best practices and knowledge through virtual meetings for the development of the e-learning content•Three transnational project meetings for the effective management and implementation of the project•Conduction of three webinars, with the participation of at least 300 students, educators, researchers and industry professionals, to make known the e-learning platform as well as all the project's achievementsFor this project, two training events dedicated to students, professionals, researchers and academics in order to test, enrich and improve the content and the tools of the e-trainings (one face-to-face and one remotely) are being planned.<< Results >>e-SafeFood is associated with five main project results:PR1: Selection of the material and tools based on expertise of users and with a practical focus (Lead partners: Actia-Actalia & Aerial, IPBragança)The objective is to produce a set of selected existing relevant e-training material on microbiological food safety from open access resources (data, content software,) that are available for use and re-use and that can be adequately fitted in the user-tailored e-training programmes to be developed in e-SafeFood.PR2: Development of material/adapted tools and definition and elaboration of the e-trainings (Lead partners: Actia-Actalia&Aerial, IPBragança)The need to have more interactive e-learning practical tools is felt at the academic, agricultural high school and food industry levels. The objective is to set up and develop dedicated pedagogical material on food microbiological safety and hygiene for the aforementioned target users. Tailored appropriate pedagogical methods and tools will also be created. The e-training program will be divided into basic modules, common for all the target users (with translation in French, Spanish and Portuguese) and specialised modules in English, with an advanced level that will be specific to each target group.PR3: Implementation of trainings in an e-learning platform (Lead partner: ISEKI-Food)The training course content developed in the previous work package will be implemented in the ISEKI e-learning platform (https://moodle.iseki-food.net/), with a modular format. Course e-learning functionality will be tested, evaluated, and improvements will be made before launching.PR4: Conduction and certification of e-trainings (Lead partners: ISEKI-Food and Actia-Actalia&Aerial)Pilot trainings will be implemented for teachers and professors, students and agri-food professionals, allowing the testing, assessment and refining of the different training modules. Afterwards, the training programme will be submitted to certification under the course certification scheme developed by ISEKI (EQAS FOOD Certificate, https://www.iseki-food.net/accreditation/eqas_food_certificate) Those trainees completing successfully the assessment activities of a module/course will receive the corresponding certificate of completion.PR5 - Dissemination and valorisation of the e-trainings (Lead partner: Alimento)The success of the project and the broader use and recognition of the e-trainings in Europe requires its broad dissemination towards students, educators, researchers and agri-food professionals, who work in both the field of food sciences and food industryThe platform will save record of information on the training participants (age, country, activity profile (student, teacher, researcher, professional)) in order to track attendance and plan actions to engage target groups less involved in the trainings. This information will be stored and used following GDPR requirements.Partners will make the best use of their communication/dissemination channels to engage trainees.A dissemination and engagement plan will be prepared at the beginning of the project for this purpose. Validation of the content Two training events dedicated to our target groups will take place with the objective to train, collect feedback from users and implement improvements.

Aim and ContextThe aim of the project is to introduce new technologies in the food industry and food science and improve the capacity of students, researchers, academics and industry professionals, in these technologies.The food and drink industry is a major contributor to Europe’s economy. In 2018, it had a turnover of 1,109 billion, making it the largest EU manufacturing sector and the leading employer (4.57 million people). This accounts to 294,000 companies and 110 billion exports -17.9% of of EU global exports. Given this size, it is important that such organisations are supported in creating competitive, technologically efficient supply chains through innovation, necessitating novel educational strategies. Considering that Europe’s food and drink industry committed to increase value added by 2.5-3.5% per year to 2025, such innovative strategies need to be firmly on track. The food industry is also growing into a data-driven community, responding to the growing demand from the modern consumer for fully nutritious, sustainable and safe foods.Objectives The objectives of the project are as follows: - To improve the know-how of industry students, professionals, researchers and academics in the use of xR technologies through 2 intensive programmes for higher-education learners. - To pilot xR technologies in the food industry through the development of an xR prototype tool adapted for the food industry. - To develop an E-learning tool on the use of the xR prototype tool, to enable the transfer of knowledge to industry professionals and academiaActivitiesAs a means to achieve these objectives, the following activities will be implemented:- Training of 30 industry professionals, researchers and academics through 2 intensive study programmes .- Exchange of best practices through virtual meetings and 8 blended mobilities, for the development of an xR prototype tool and e-learning module.- 4 transnational project meetings for the effective management and implementation of the project.In addition to the above, as a means to promote the project and also exploit the project results a dissemination plan will be implemented in addition to three different multiplier events. Number and Profile of participantsThe participants of this project will be students, researchers, academics and industry professionals who operate in the fields of food and computer sciences and the food industry. These participants will take part in the intensive study programmes and blended mobilities. In addition to this they will also take part in the overall development of the IOs for this project. There will be 38 participants in total taking part in these mobilities and research components.MethodologyFor the effective management of the project, three transnational project meetings will be organised. Each of the transnational meetings will focus on the current state of the implementation of the project, logistical planning for the upcoming activities, current implementation of the project objectives and indicators, an overlook of current project spending and discuss and issues on the implementation of the project which would have arisen at that point. These meetings will be attended by the project management team, which includes at least one representative from each of the organisations involved in the project.The project management team, who will be in charge of the implementation of the project, will consist of a project leader/project manager, project financial officer (UoM) and six project officers each representing the partner organisations, with regard to the project officers UM will be represented by two officers as they will be the only entity providing expertise on computer science. It is important that this expertise is also reflected during the management of the project so that the project management team can also have the input of a computer expert. Results and ImpactThis project will lead to the following results:-1xR prototype tool for use within the food industry and food science fields (IO1)-1 e-learning course for use within the food science field (IO2)-2 intensive training events-8 blended mobilities-3 multiplier events leading to the sharing of the IOs of the project, with key stakeholders in the food industry and researchers and academics in food sciencesThrough the implemented activities and IOs the project will impact the participants, participating organisations, and target groups and stakeholders involved in this project. This project will provide participants and participating organisations with new skills and knowledge about the use of xR tools in the field of food science and production. It will also provide stakeholders and target groups in the food industry with a readily available xR tool which they can use in industries.

Food packaging is at the centre of current and future challenges. During the last decade, the opinion about disposable food packaging shifted from technological progress to the chamber of horrors: the first source of chemicals in food, a source of microplastics, a cause of marine litters, a drain of non-renewable resources, and a source of CO2. European and national environmental protection policies have scheduled the phasing out of single-use plastics, including several ones for food contact. Food packaging is central in the circular economy promoted by the Directive (EU) 2019/904. New practices such as plastic recycling and reuse needs to be disseminated according to existing regulation (282/2008/EC) and the evolution of knowledge. Furthermore, it is recognised the positive contribution of food packaging materials and solutions in the prevention of food loss and food waste along the supply chain. Education programs should be reshaped to accelerate the transition to sustainable production and boosts innovation: new disposal infrastructures, waste sorting, composting and biodegradation, new sourcing, supply chain optimization, new engineering methodologies, mathematical modelling and simulation…The concept of mixed learning and training on food packaging issues was developed and deployed as part of the FitNESS project “Food PackagIng open courseware for higher Education and Staff of companieS” (ERASMUS program, contract 2017-1-FR01 -KA202-037441). The FitNESS project consortium includes partners (TUM with its partner Fraunhofer IVV, AgroParisTech-INRAE, ACTIA-LNE, AgroSupDijon / University of Burgundy, UCP Biotechnology College of the Catholic University of Portugal, UZAG PBF / University of Zagreb, IATA- CSIC (Spanish National Research Council / Institute of Agrochemistry and Food Technology), who have participated in the bulk of collaborative research programs across Europe on the safety of packaged food, development and application of new packaging materials and recycling of materials in contact with foodstuffs. The proposed FitNESS training content thus contributes to disseminating the state of the art and transferring new approaches to professionals, students and teachers in Europe and worldwide.The concept of FitNESS is based on three pillars:- Validated content (quality, thoroughness and openness) covering all the essential aspects of food packaging at two levels (novice basic and advanced);- An open-source distribution format, which can be read on any terminal and even as a PowerPoint replacement for teaching in classrooms. All interactive and non-interactive WEB documents are supported and can be run with or without a server.- A search engine adapted to mixed education.The FitNESS project thus created the largest free online platform (2-3 months of training, > 80 lectures, 1 book, ~ 3000 fully searchable slides, > 30 interactive activities, 48 hours of recorded videos) on training on the food packaging (platform link: https://fitness.agroparistech.fr/) and a common repository for the development of new educational content and online resources (databases, software, etc.). One of the objectives was to encourage learning in different disciplines in order to transfer the skills and knowledge of experts and distinguished teachers in food science & technology, packaging technology, materials science, toxicology, mass transfer and thermodynamics. The material covers emerging topics such as different packaging materials, their production and characteristics (metal, glass, paper, plastic, biodegradable and bio-sourced materials, nanomaterials etc.) and technologies (such as active and intelligent packaging), recycling issues, safety of packaged food, by design, optimal packaging design, life cycle analysis, risk assessment, molecular modelling of permeation and migration processes etc., via online databases in addition to calculation tools.The online platform offers a wide variety of highly interactive online courses, webinars, quizzes, case studies and references. The material is organized to suit the program levels from basic to expert and is suitable for different target groups (including students, teachers as well as industry professionals). The platform works online on any screen (laptop, smartphone, tablet), but it can be fully downloaded to work offline in low bandwidth areas (e.g., in developing countries).The content is accessible from anywhere via a web page via a smartphone or a computer. It was used to maintain the continuity of education during the COVID-19 epidemic not only for project partners (~ 1,200 students, ~ 200 professionals) but also for students and external interns all others interested in food packaging issues.

"<< Background >>Europe and its member states have adopted a very ambitious environmental policy, called the ""Green Deal,"" which should set an example to other continents. Packaging, because it is a visible element of pollution in the environment and invisible when it contaminates our food, is affected by this irreversible shift. The ecological transition imposes, in fact, a revision of the logic of the transformation and distribution of food. Does the food, its ingredients, its packaging have to travel thousands of kilometres before reaching our plates or our shopping carts? The solutions will come through innovation within our industries and the education of the coming generation; the FitNESS 2.0 project is preparing this evolution. The project relies on creating up-to-date content with mutual recognition between countries, universities, and prominent research and technological institutions. The material is available on a cloneable platform, FitNESS, which has been developed within the project FitNESS version 1, “Food packaging open courseware for higher education and staff of companies” (ERASMUS Programme, contract 2017-1-FR01-KA202-037441). The platform already proposes three months of free teaching and training and was beneficial to maintain the continuity of teaching during the first stage of the COVID-19 outbreak not only for the partners of the project (~800 students, ~150 professionals) but also for external students and trainees (>1500 external trainees from 62 countries used the platform). The curriculum of FitNESS v1 was built before the publication of new laws that make the use of packaging materials even more restrictive in the short and medium-term. Europe is preparing for the end of single-use plastics by 2040. Directive (EU) 2019/904 requires the use of 30% recycled polyethylene terephthalate (PET) in plastic beverages from 2030 and promotes the reduction and reuse of all packaging. The French anti-waste law (law no. 2020-105 of February 10, 2020) goes further and prohibits from now on the indication “biodegradable”, and 100% of plastic packaging must be recyclable by January 1, 2025. The use of plastic materials for cooking, heating, and serving food for children will be prohibited by the same date. The indication “contains endocrine disruptors” will also become mandatory. In the same logic, the German Federal Institute for Risk Assessment, BfR, has issued a negative opinion on the use of recycled paper and cardboard for heating food in microwave ovens. The promotion of plastics recycling appears more complex as the regulation (EC) 282/2008 only applies PET recycling. However, legislation is boosting recycling of other materials. The COVID-19 pandemics and the successive confinements have confirmed the will of our populations to return to more naturality and proximity.The development and diffusion of many alternative technologies (short supply chains, minimally processed foods, bulk packaging, development of safe recycling processes) require a review of practices in many industries (food, processing, retailing, collection, and recycling, chemical) and a wealth of innovations, which are not yet available. We believe that reducing the time between the production of knowledge, the identification of hazards and risks, and the training of future or active professionals paves the way for the ecological and health transition desired by all. The food industry has been particularly affected by the crisis caused by pandemic COVID-19; innovation and training will accelerate the economic recovery.Education programs should be reshaped to accelerate the transition to sustainable production and stimulate innovation, especially in new recovery infrastructures, open and closed-loop recycling, composting, biodegradability, food quality preservation, food loss minimization, supply chain optimization, new materials, new processing, and packaging strategies.<< Objectives >>AMBITIONThe ambition of the new FitNESS 2.0 project is to reach a broader audience in the food packaging value chain, from the chemical industry to recyclers, and to offer certified courses validated by online tests. In our experience, the non-centralized architecture of the FitNESS platform shared between universities and technical laboratories contributes to accelerating the digital transformation of education and training systems in the EU by (i) bridging education, research, and innovation, (ii) creating a global community on a particular topic instead of disciplines, (iii) offering new training paths for current and future professionals.CURRENT ACHIEVEMENTSThe open-source platform FitNESS is the largest e-learning platform on food packaging globally (3 months of lectures are online). It is accessible without authentication, and anyone can duplicate it. Alternatives are more limited: lectures are proposed by the Michigan State University and ACTIA (in French). TU-Delft opens twice a year the MOOC “Sustainable Packaging in a Circular Economy”.WHY FitNESS 2 IS MORE THAN AN UPGRADE?FitNESS 2.0 is intended to be more inclusive: specialized content adapted and compiled to the needs of learners. It is designed for blended and flipped learning. For learners outside training programs, an artificial intelligence (AI) will assist the learner in choosing content and priorities based on preferences, test results, or on a preselection of hot topics. For teachers, new content and test generators will facilitate the design and the forking of personalized curricula, the anonymous management of results, and the edition of professional certificates. GOALS1.Academic and professional certifications. Exercises, assignments, and corresponding evaluation tools to rate learner understanding will be developed and implemented. Universities will be encouraged to integrate the content in their master’s programs.2.Supporting the development of science-based content in an attractive and innovative format: training the trainers in authoring and web technologies (HTML5, R-Markdown, Reveal.js, embedding computer code, tests, and simulations) and developing templates (self-evaluation and certification tests, animations, videos, and laboratory experiments, Q&A sessions, case studies, role-plays).3.Scaling-up and disseminating FitNESS 2.0 beyond partnering universities and conventional industries; encouraging external contributions, providing assistance with an AI and an online forum.TARGET GROUPSFitNESS 2.0 seeks a more balanced distribution between initial education, professional training, and training the trainers. Teachers will be trained to create, enrich interactive and static content to build a single lecture, a full curriculum, and tests. The partner institutions have broad contacts with national packaging associations in their respective countries. They will be extended to the recycling industry and raw material producers. European-wide dissemination and beyond will be obtained via their European associations, which will link the platform. Consumer associations, communities, and administrations will be involved in the advisory board or through special interviews to counterbalance opinions from the industry. This advisory board will have a two-way role: validating tests and perquisites of the various levels of certifications proposed and recommend content for specific targets (country-specific, product-specific, etc.). FitNESS 2.0 is committed to two innovations to reach our main target groups (food and packaging engineers, recycling and processing industry, circular economists) on a broad scale: multilingualism (translations or original courses) and personalized learning (via the artificial intelligence-assistant or specific curriculum).<< Implementation >>As means to achieve the objectives of FitNESS 2.0, the following work packages will be implemented:WP1 – Content of FitNESS 2.0 – development of curricula related to food packaging (exams, case studies, update of the lectures, questions and answer sessions) (Lead partner: AgroSupDijon)•Task 1.1: Update of the current content (Lead partners: AgroSupDijon and FPF)•Task 1.2: Extension – Insertion of new modules (Lead partner: Fraunhofer IVV)•Task 1.3: Creation of training paths/curricula (Lead partner: UZAG PBF)WP2 – Developing learner assessment (Lead partner: UCP)•Task 2.1: creation of the assessment tools (Quizzes, Application exercises, etc) (Lead partner: UCP)•Task 2.2: development of the criteria of the FitNESS 2.0 certificate obtention (Lead partner: UB)WP3 – Content enabler – development of the platform’s capabilities (Lead partner: AgroParisTech)WP4 – Dissemination of the platform (Lead partners: Actia and FPF)•Task 4.1: Dissemination activities including the creation of dissemination tools (Lead partner: Actia/LNE)•Task 4.2: Organisation of webinars and training sessions (Lead partner: ACTIA)WP5 – Management of the project (Lead partner: ACTIA)As well as: - A ‘train the trainers’ session dedicated to the trainers of FitNESS 2.0 in authoring and web technologies- 3 training events dedicated to students, professionals, researchers, and academics in order to test and improve the content and the tools of the platform (two face-to-face and one remotely)- Dissemination activities (creation of a leaflet and video presentation, webinars, inclusion of FitNESS 2.0 on the partner’s website, etc.)- 4 transnational project meetings for the effective management and implementation of the project The ‘train the trainers’ session is being planned at the beginning of the project. The session will enable the partners of the FitNESS 2.0 project become familiar with the digital tools and approaches to be used to update and develop the for the platform FitNESS 2.0. In particular, the trainers need to be trained on the following IT skills:•Principles of indexing, versioning, content remixing, non-linear teaching in FitNESS 2.0;•Principles of student identification (scores, completion level, experience and skills recognition)•Conversion of PowerPoint slides to interactive Html 5 with the opensource PPTX2REVEAL tool (developed during FitNESS v1);•Edition of abstracts, topics, licenses, keywords, cross-referencing;•Standard authoring tools (Markdown, R-Markdown, Reveal.js, Reveal.md, Typora, Mermaid)•Non-linear authoring tools under development in FitNESS 2.0•Principles of artificial intelligence-assisted learning: what are the possibilities and limitations for FitNESS 2.0? Free/preferences or score-based choices? How to guess the person’s level understanding?Three training events dedicated to students, professionals, researchers, and academics in order to test and improve the content and the tools of the platform are being planned. Two sessions will be face-to-face and will include practical work, while the online session will be closer to the real situation of the trainees. Students from partner universities will follow the different courses and will be tested by their professors to assess their understanding.The objective of these sessions is to train the trainers of partner institutions and test in real situations the interactive training content available on the FitNESS 2.0 platform all along with their deployment and development. Attendees will include students, researchers, and industrialists and to test all training and assessment tools and materials available on the platform. After taking into account the feedback from external and FitNESS 2.0 participants, the idea is also to improve the platform to make it more efficient and adapted to user needs.<< Results >>FitNESS 2.0 is associated with four main project results:PR1: Content’s enrichment of FitNESS v1 and curricula development related to responsible food packaging design and useIn addition to the online content already developed in the first version of FitNESS (~4000 slides, >35 recorded lectures, >12 guides, >15 resolved case studies), new training units in FitNESS 2.0 target circular economy and waste minimization. Main courses will be accompanied by introductive/teasing videos, free online textbooks, and teacher insights. Specialty content will benefit from building non-linear courses (game books) that allow the learner to focus on the parts they know least. The curricula qualifications will be organized into five levels: public, basic, intermediate, advanced, and very advanced, described by learning outcomes. A learning path for all levels will also be constructed while keeping the possibility to use the entire platform as Wikipedia-like. PR2: Development of the certification instruments to monitor and record learners’ understanding (if possible up to certification in accordance with educational law) Online assessment of experience, skills, completion, and achievement through the production of certificates is new and essential to our goal of helping implement an effective circular economy. Two steps are essential: (i) the definition and validation of curricula (by subject and level); (ii) the implementation of a learner identification mechanism with a registration mechanism for courses and tests already acquired or completed. The platform FitNESS will provide only certificates of attendance/completion, and it will be the responsibility of each organizer to deliver official certificates.PR3: Templates and training program for trainers and contributors Creation, updating, and dissemination of FitNESS 2.0 project content requires the use of many technical skills that are not necessarily available among teachers. Our strategy is twofold:- the offer of online tools to convert existing documents (e.g. PowerPoint)) into interactive and indexed HTML 5 documents usable by the search engine (already developed) and the artificial intelligence (to be developed). - training sessions and supporting documentation will be organized: a quickstart manual and “Hello, FitNESS” will be published online to encourage external contributions and create specialized content from professionals. A set of online tools will be proposed to assist in the semi-automatic translation, indexing, and abstract generation for all documents produced by FitNESS. PR4: Upscaling and extending the platform's capabilities, referencing and mirroring The FitNESS platform already manages a substantial volume of data (>55 GB). Indexing and addressing is an important issue and anew archiving engine must be implemented to manage versioning, aliasing, forking, reuse, use by artificial intelligence (AI). The AI interface will make it possible to create a complex curriculum and customize each trainee's experience based on prior skills, gained experiences, strengths, needs, and interests. The platform will provide content (license Creative Commons v4) and a handful of open-source applets to edit metadata, visualize lectures and tests, and build and encrypt tests/decipher answers. This construction allows any teacher to create a course or an exam for his university/company, create an offline file with slides from the platform, and send it by e-mail. The learner connects to the platform or downloads the applet and loads the file he received by e-mail."