Activity

Day 6 18.02.2017

  A traditional/sustainable winery in Starosel was visited and a degustation of traditional and innovative products based on sustainable raw materials was made. Final discussion took place and conclusions of the training event were established. The members of the Bulgarian team on the project KNOWinFOOD thank sincerely Prof. Kolyo Dinkov, DSc, Rector of the...

Day 5 17.02.2017

  It was established how Knowledge bases will be implemented. Protocols and gathering data for the Knowledge Base with Tasks, Knowledge Base with Traditional Products, Knowledge Base with Sustainable Resources and Processes, Knowledge Base with Innovative Processes and Ingredients were developed. The project logo was established. A degustation of traditional foods and drinks from...

Day 4 16.02.2017

  Trainings on the web platform (WP) use were made. The participants worked directly on the Web Backend Moodle: Roles; Knowledge bases, Courses; Project. An exhibition of innovative confectionary and bakery products designed and prepared by the students of the bachelor programs of the department of Nutrition and tourism was organized by the University...

Day 3 15.02.2017

  Trainings on the web platform (WP) use were made. The participants worked directly on the Web frontend WP on elements: post, comments, categories, widgets; structure pages, widgets, categories, workflow – roles, responsibilities; translation.

Day 2 14.02.2017

  A simulation for one training with students was done. The training steps were identified and discussed. It was analysed and established how to apply, with the steps: off-line registration (at a local registration desk) and documents required; on-line registration (on the project platform); selection as a contest based on essays which solve a...

Day 1 13.02.2017

  The event was opened by George Kostov, vice-dean of the Faculty of Technology and project coordinator from UFT, with an official speech. The schedule for dissemination, the communication schedule and the management schedule were analysed. Collaboration strategy selection procedure and solving complains for students to participate at trainings, feed-back form in final version,...

Plovdiv training event

Activities at University of Food Technology Plovdiv (UFT), Bulgaria In the period 12-19 of February 2017, five teams from all the participants in the international Erasmus+ educational project KNOWinFOOD Knowledge triangle for food innovation by harnessing the tradition and assuring sustainability were participating to the short-term joint staff training event C1, organised at the...

Lyon Day 3

The activities related with outputs realisation were discussed, with establishment of responsible and deadlines for each tasks: Knowledge Base (KB) with tasks/interest point: minimal 20 tasks for innovative products, especially in the fields: meat, dairy, bread and bakery, ready-to-eat, chocolate; KB with Traditional Products: minimal 80 TPs; KB with Sustainable Resources and Processes: minimal...

Lyon Day 2

The activities related with students` selection and trainings were discussed. The main steps in selecting students were established, for students’ registration and selection. The essay form and content were discussed, together with grading procedure for essays (commission and grades) and for oral presentation. The trainings steps (online training and on place training), the componence...

Lyon Day 1

The meeting opened with an official opening speech, held by Gabor Aron, vice-director of IUT. He welcomed the guests in English, French, Romanian, Hungarian and Bulgarian. The project coordinators from each partner presented shortly their institutions and their teams. The project manager, Ion Mironescu, made a detailed project presentation, with discussion. The projects activities...