.
├── fitness _ common training modules
│   ├── session 1 _ what is food packaging
│   │   ├── unit 1.1 panorama of food packaging
│   │   ├── unit 1.2 packaging materials and shaping process
│   │   └── unit 1.3 basic legal framework
│   ├── session 2 _ properties of food packaging materials
│   │   ├── unit 2.1 thermal, mechanical and barrier properties
│   │   ├── unit 2.2 food preservation technology and packaging
│   │   └── unit 2.3 chemical and physical stability of packaging materials
│   ├── session 3 _ packaging and food preservation
│   │   ├── unit 3.1 common physical chemical factors affecting food stability
│   │   └── unit 3.2 food packaging and shelf life
│   └── session 4 _ innovations in food packaging
│       ├── unit 4.1 biobased and biodegradable materials
│       ├── unit 4.2 active packaging
│       ├── unit 4.3 smart packaging
│       └── unit 4.4 nanotechnology strategies
└── fitness _ specialized training modules
    ├── session 1 _ risk assessment
    │   ├── unit 1.1 hazar identification and characterization
    │   └── unit 1.2 exposure assesment and risk characterization
    ├── session 2 _ decision making and advanced risk management techniques
    │   ├── unit 2.1 introduction to decision theory and risk management
    │   ├── unit 2.2 managing uncertainty by intervals and worst-case scenarios
    │   └── unit 2.3 probabilistic approaches and bayesian approaches
    ├── session 3 _ legislation regulation of food contact materials
    │   ├── unit 3.1 eu legislation, national regulations, us regulations, others
    │   └── unit 3.2 gmp and quality assurance standards
    ├── session 4 _ mass transfer in food packaging
    │   ├── unit 4.1 principles of mass transfer
    │   ├── unit 4.2 migration modelling for monomaterials
    │   ├── unit 4.3 modelling for multi-materials, multi-steps process
    │   ├── unit 4.4 calculation of permeability in composite system
    │   ├── unit 4.5 multicomponent diffusion, predictive models
    │   └── unit 4.6 micro holes and leaks in packaging
    ├── session 5 _ fmeca applied to food packaging design
    │   ├── unit 5.1 history and principles of fmea-fmeca
    │   ├── unit 5.2 diagram-based approaches
    │   └── unit 5.3 computer-aided approaches
    ├── session 6 _ molecular and thermodynamical modeling
    │   ├── unit 6.1 principles (forcefields, statistical-ensembles), overview of online databases
    │   ├── unit 6.2 microscopic theories of transport coefficients and free-energies
    │   └── unit 6.3 calculations using fluctuation theorems
    ├── session 7 _ eco-design
    │   ├── unit 7.1 methodologies used in life cycle assessment
    │   ├── unit 7.2 tools for life cycle imppact assessment
    │   └── unit 7.3 application to the choice of the material etc
    └── session 8 _ forming, filling and sealing processes
        ├── unit 8.1 shaping and forming
        ├── unit 8.2 filling
        ├── unit 8.3 closing - sealing
        ├── unit 8.5 surface treatments and coatings
        └── unit 8.6 printing and labeling

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