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EIT FoodScienceClass
EIT FoodScienceClass

EIT FoodScienceClass

The EIT FoodScienceClass aims to bring students closer to food systems by helping them understand the role of food production and technology in food safety and security.

The EIT FoodScienceClass brings food science and technology into classrooms and turns students into young food researchers to help raise a new generation of empowered citizens.

In a multiple stage class project, students in Israel, Poland, Finland and Belgium are given the skills and tools (classes, field trips, didactic materials and trainings) to research the origins of commonly consumed industrialized food items in their communities.

With the help of teachers and food engineering researchers, students are responsible to do their own research and critical assessment of the challenges and opportunities of food production and nutrition.

They are then trained on science communication to explore effective ways to communicate and disseminate their scientific findings to their peers and communities using social media and other communication channels.

The EIT FoodScienceClass  project started in 2020 with a collaboration between three countries (Israel, Poland and Belgium) and four European partners: Technion (Israel), PAN (Poland), EUFIC (Belgium) and DOUXMATOK (Israel). In 2021, the project has welcomed three new partners: VTT (Finland), Rikolto (Belgium) and FoodBank (Poland).

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About Food Science Class

The EIT FoodScienceClass brings food science and technology into classrooms and turns students into young food researchers to help raise a new generation of empowered citizens.

1. It all starts in the classroom

Lectures serve as a learning space on the topics of food production and processing, nutrition, cooking and sustainabilityStudents also learn how to critically evaluate food and health information in the media and online.

2. Students become detectives

Students investigate the techniques and ingredients used to produce the foods they commonly eat. With academia and industry as mentors, they identify the benefits and challenges involved in food production. 

3. They inspire their communities

Students are trained on science communication and are responsible to spread their knowledge to their respective communities!

Informed consumers >> conscious food choices >> healthier and more sustainable diets >> future-proof food systems

 

Partners

Israel Institute of Technology (Technion) Institute of Animal Reproduction and Food Research (PAN) The European Food Information Council The FoodBank in Poland Technical Research Centre of Finland (VTT) Rikolto

Project resources

See below some of the project's materials used by the students:

Fermentation
Fermentation

Partners

The following partners are involved in the project

Technion, Israel Institute of Technology
EUFIC
IARFR PAS
Food Banks in Olsztyn
Rikolto Belgium
VTT, Technical Research Centre of Finland
DouxMatok

Project Lead

Keren Dalyot
Institution

Technion

Role

Project Leader

Contact details

dalyotkeren@ed.technion.ac.il

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