Activity_Moments

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...