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 project partner countries was made. The degustation of traditional Bulgarian wines and beverages was carried out by Assoc. Prof. Hristo Spasov, PhD, Head of the department of Wine and Brewing.
The attaché for academic and scientific cooperation from the French Institute in Bulgaria took part in the exhibition, the degustation and discussions.

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