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).
Partners
Project resources
See below some of the project's materials used by the students:
News & events
(May) The EITFood Science Class 2021 kicks off in Poland led by PAN.
Four classes of high school and primary students will participate in the project to learn about the topics of food production, processing and food safety.
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EITFood Science Class at the Olsztyn Green Festival
Scientists from PAN invited the local young community in Olsztyn (Poland) to engage in fun experiments that helped them learn about food production & processing and food safety.
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EIT Food Science Class educates about responsible resource management
Over 100 polish students participated in a exciting two-day workshop about responsible food waste management.
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EIT Food Science Class – Youth Forum
On the 17th of January 2022 the EIT Food Science Class organised the Youth Forum – an online event that joined around 30 students participating in the project from Israel, Poland, Belgium and Finland.
Students met virtually joined by their teachers to share their main learnings and results from the project. They also exchanged on their country’s food cultures and found common ground in many of their food habits and preferences. Some students reflected on the importance of learning about and preventing food waste and others confessed that even though they did not know what to expect about the project at first, in the end “they loved it”.
The event finished with an “zero waste showcooking” by the Polish chefs Jagna Niedzielska i Tomasz Zaremba (organised by FoodBank in Olsztyn) where students learn how to do tabouleh with zero waste!
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