The selection for the second training, Training T2 has started. Training is addressed to students studying in the fields related with food production (food engineering, food control, food technology and biotechnology, food chemistry, catering) from the High Education Institution (HEI) implied in the Project: University ”Lucian Blaga” Sibiu, Romania; University ”Claude Bernard” Lyon, France;...
In the period 16 to 18 November 2017, the second project meeting (meeting M2) was held at the partner university in Hungary, University of Debrecen (Debreceni Egyetem). The meeting took place at the Faculty of Agricultural and Food Sciences and Environmental Management. The participants were the project coordinators from all partners, staff members from...
Presentation and discussions on the financial reports were done. Teaching strategies were discussed. The project sustainability and beyond state-of-the-art was discussed, with the possibility to continue it and to make other applications for other European calls. Endre Mathe, the project coordinator from Hungarian side, organised a travel to the beautiful region of Tokay, worldwide...
In the morning, visits of pilot plants and labs from Faculty AFSEM were organised. The participants had the possibility to see the well designed and organised pilot plants for the production of wine, cheese, pasta, bakery and meat products. Students together with their professors worked practically to prepare cheese and flavoured biscuits, a very...
The meeting opened with an official opening speech, held by Prof. Dr. István Komlósi, dean of Faculty of Agricultural and Food Sciences and Environmental Management (AFSEM). Small presentations were held by project members. Dr. Ion Mironescu, project manager (from University Lucian Blaga of Sibiu ULBS, Romania) described the project KNOWinFOOD, as a “Viable platform...
Activities at Lucian Blaga University of Sibiu, Romania PARTICIPANTS: 1) Students, divided in two teams: TEAM BLUE: Roshni Ashok Kadam (University of Debrecen – Hungary), Amadou Ndiaye (UCB/IUT Lyon – France), Antoni Petrov (UFT Plovdiv – Bulgaria), Ionela Moraru (ULB Sibiu – Romania); TEAM GREEN: Ayaz Mukarram Shaikh (University of Debrecen – Hungary), Zoé...
The 1st Training on the project KNOWinFOOD was finalised with a student’s Conference and a contest, coordinated by the project manager, Ion Dan Mironescu. The entire activity during the practical training was judged by a commission formed by members of all three components of the Knowledge triangle: – TEAMWORK in the lab was appreciated...
A mini-workshop called ”Innovative techniques for the encapsulation of essential oils from aromatic plants” was organised by Cecilia Georgescu (ULB Sibiu, specialist in Food Chemistry) in the chemical lab of the Faculty ASFIEP. Students learned to obtain microcapsules from alginate with essential oils from different plants. Students worked in small teams and each team...
A mini-workshop called ”Use of sustainable resources at the obtaining innovative foods” was organised by Monica Mironescu (ULB Sibiu, specialist in confectionery and sweets) together with Cornelia Dostetan Abalaru, PhD Eng. (Apilife Romania, specialised on honey-based products). The workshop was oriented on realising innovation by using honey (sustainable resource and traditional food) and chocolate...
Practical activity continued in the Day 4 of the Training. More recipes were tested. The final recipes and the technology were established and both teams obtained the final products, namely cozonac and bread enriched with fibres. The products were characterised in terms of textural characteristics, flavour and aroma, external and crumb aspect. All students,...