Intensive Study Programme
A set of materials was tested during the 2-week SUSPLUS Intensive Study Programme ‘Sustainable Food Systems & Diets’ organized by the project consortium in the premises of Warsaw University of Life Sciences, in Warsaw & Kiry (Tatra Mountains, the WULS Marymont Training and Leisure Centre) on 22nd July – 4th August 2017.
32 students (M.Sc./B.Sc./Ph.D. students from each of the 8 partner universities) participated in the Programme. Altogether 32 students from partner universities participated in the course, including: 2 students from WULS (Poland), 6 from UPM (Spain), 6 from University of Copenhagen (Denmark), 6 from University of Gastronomic Sciences in Pollenzo (Italy), 4 from ISARA-Lyon (France), 4 from University of Kassel (Germany), 3 from Münster University of Applied Sciences (Germany) and 1 from EULS (Estonia).
The Programme addressed a wide range of topics in the area of sustainable food systems. Students’ understanding of the topic and their expectations and needs specified in the survey carried out in the first phase of the project (O1) were also considered during construction of the programme. When planning the teaching activities emphasis was put not only on transferring theoretical knowledge to students, but also on increasing their awareness & inspiring them to share right attitudes towards sustainability issues. A focus was also given to strengthening their team working skills, communication skills, ability to adapt to new situations, fluent communication in English. A strong focus on the systems approach and the techniques of problem oriented learning made the programme very innovative and labour market-oriented.
Lecturing was provided by 12 university teachers from participating universities (in that 3 from Poland and 9 from partner universities: 1 from UPM (Spain), 2 from University of Copenhagen (Denmark), 1 from University of Gastronomic Sciences in Pollenzo (Italy), 2 from ISARA-Lyon (France), 1 from UoK (Germany), 1 from Münster University of Applied Sciences (Germany) and 1 from EULS (Estonia)) & one special guest teacher from India, Bangalore. This allowed the participants to gain multidisciplinary high quality knowledge unavailable in standard educational programme of one University.
The workshops, lectures, discussion sessions, ‘cinema session’ and other educational events integrated the topics of food culture, regional and traditional food, organic food, slow food, locality of the food chains, food marketing, agroecology, sensory analysis of food quality. Background knowledge about the most important environmental concerns related to food production and consumption was also presented (with particular attention to the impact of the global food systems and animal production on the environment, in that on biodiversity). Subjects of the sustainability assessment tools of different food production systems, management of the sustainable food systems and the role of marketing strategies in development of such systems were also undertaken. During the study trip to Kiry students had a chance to visit traditional and regional food producers and analyze some aspects of sustainability of the local food chains.
The selection of the Intensive Study Programme participants (students) was carried out by the SUSPLUS consortium. Each Partner had a task to select 4 students (plus 2 for the reserve list) representing disciplines such as food science, human nutrition, dietetics, environmental protection, agriculture. Such a multidisciplinary approach fostered interaction of students from different academic disciplines and showed them the complexity of the food system and the importance of analyzing the studied topic from many different perspectives. Students’ motivation and language skills were considered in the process of participants’ selection. The Intensive Study Programme was preceded by an introductory e-learning module. Topics covered by this module gave the students extensive background knowledge and prepared them to the participation in the Intensive Programme (see e-learning subpage for more details).
Students positively completing the Intensive Study Programme (attending all compulsory activities and passing final evaluation) together with the preceding e-learning module, were awarded with a participation certificate & 6 ECTS.
Topics of the most interesting SUSPLUS workshops & lectures: Sustainability of the national dish, Sustainability assessment methodology, Quality assessment with cheese tasting from different farms, Agroecological practices for plant and animal at agroecosystems level, Food quality and diets aspects, Systems thinking and foodservice, Creative Problem solving – teaching some tools, Local & seasonal meal program at the www.bangaloresteinerschool.org using traditional cooking methods for enhanced nutrition with zero wastage, Analysis of the Food Value Chain, Values-Based Food Supply Chains, Sustainable food production and green diets for Europe, Environment, farm systems & crop quality, Sustainable crop production – pest & diseases control.
Programme of the course is available here: SUSPLUS-Programme
Lectures presented during the SUSPLUS Intensive Study Programme can be found here:
Information about workshops organised during the SUSPLUS Intensive Study Programme can be found here:
Syllabus of the Intensive Study Programme forming the Intellectual Output O4 of the SUSPLUS project can be found here: SUSPLUS O4 Syllabus
Here you can find a set of SUSPLUS Students’ presentations – the outcomes of the workshop ‚Sustainability of National Dishes’ called also ‚A personal approach to sustainable diet’. Each student had a task to select one traditional national dish typical for his/her country & analyse it looking at different sustainability aspects. As our course participants represented 17 different nationalities, we all learned a lot about food culture in different regions of the world:
National Dish Workshop-Ratatouille-Maxime Le Roux National Dish Workshop-Pork roast with sauerkraut & pumpkin-Mariana Maante National Dish Workshop-Pepes Ikan-Hanum Hapsari National Dish Workshop-Mujadarah-Diana Ismael National Dish Workshop-Milk rice-Rocío Alvear González National Dish Workshop-Meatballs with potatoe puré and lingonberry jam-Philip Linander National Dish Workshop-Kenyan sukuma wiki-Duncan Okech National Dish Workshop-Hash Brown-Thomas Knorr National Dish Workshop-Fried plantain and bean-Tracy K. Phillips National Dish Workshop-Fraênkischer Zwiebelkuchen-Magdalena Becker National Dish Workshop-Eggplant parmigiana-Davide Fede National Dish Workshop-Bun Nem-Hang Vu Thi Thu National Dish Workshop-Bratkartoffeln und Krñuterquark-Sofia Berlinghof National Dish Workshop-Brasato al Barolo con Polenta-Maximilian Rhys Henkel National Dish Workshop-Blaue Zipfel-Eva Hansel National Dish Workshop-Blanquette of veal-Clarisse Loaec National Dish Workshop-Biryani-Tooba Jamil National Dish Workshop-Baozi-Yao Chen National Dish Workshop-Żurek-Marianna Sułek National Dish Workshop-Tortelli di zucca mantovani-Gloria Passuello National Dish Workshop-Thanksgiving meal-Will de Montmollin National Dish Workshop-Stegt flæsk-Jane Petersen National Dish Workshop-Spanish omelette-Sonsoles Moreno National Dish Workshop-Spanish Migas-Alejandro Villamayor National Dish Workshop-Smørrebrød-Per Kirkbak National Dish Workshop-Santiagos Cake-Sara Lozano National Dish Workshop-Rougail saucisse-Pierre Pairain National Dish Workshop-Reindeer Stew-Marianne Erichsen