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Göztepe Ihsan Kursunoglu Anadolu Lisesi (Turkey): Introduction To Probiotics & Prebiotics

Liceo Scientifico Statale Benedetto Croce (Italy): Bacteria of Alcoholic Fermentation

Gymnazium (Slovakia): Probiotics in our diet

Klaipedos turizmo mokykla (Lithuania): Probiotics in daily routine

EPAL Nafpaktou (Greece): Fermentation

Liceum Ogolnoksztalcace nr 20 w Poznaniu (Poland):Probiotics in Poland


Short-term joint staff training events


Short-term exchanges of groups of pupils


Short-term exchanges of groups of pupils


Short-term exchanges ofgroups of pupils


Short-term exchanges ofgroups of pupils


Short-term exchanges ofgroups of pupils

Short-term exchanges ofgroups of pupils

During the visit of the partners in our school, we will show our laboratories where we will carry out some activities on the bacteria of the alcoholicfermentation, of the bacteria of the yogurt and the micro-organisms of the leavening.We will visit a brewery near the school and attend a lecture at the University of Palermo, at the institute of Gastroenterology

The project team will welcome the partners and help them with their accommodation when they arrive in Turkey. The first day will be at school. It starts withmeeting with the school staff, a school tour and breakfast. In the afternoon there'll be a meeting at which the project's planning will be discussed andthe details about each mobility will be determined. On the second day, there'll be a seminar about "Probiotics" by a Dietitian and after the seminarthere'll be a presentation by students at school with a workshop. On the third day, there'll be a fermentation workshop in the morning by an authorwhose area of expertise is fermentation and probiotics. Through the workshop, the fermentation process of Turkish foods will be presented and thestudents and participants will be involved in the activities. The third day will be organized as the day of 'Nutrition with foods rich in probiotics andprebiotics" so there will be lunch at school and the menu will include these foods. On the fourth day, there'll be a cultural tour in İstanbul and the tourwill include visits to historical places with a guide.Since the project is about leading a healthy life, a sports activity will also be organized.Different methods will be employed to ensure the realization of objectives.The methods will include; collaboration and teamwork, communication skills, personal and social responsibility, CLIL learning-teaching,interdisciplinary teaching. project-based learning, critical thinking, and surveys.In Turkey, we'll start the project with an introduction to probiotics by presentations, a seminar and workshops through which the participants will haveinformation and ideas. We've planned the first meeting as teacher training so that it'll facilitate to arrange the next mobilities. After the participantsreturn their schools they'll share their experience with their colleagues and each school will start activities that were planned for each month.

During mobility in Klaipeda, Lithuania, the project team will involve all partner participants in various theoretical and practical activities related toprobiotics. These activities will be integrated directly including visits to health enterprises as Faculty of Health Sciences in Klaipeda University,National Public Health Center under the Ministry of Health. Seminars and meetings will be implemented as well with professors from companiesdepartments of medical and health technologies. The activities will mainly focuse on: participation in making a membrane milk purification with'Bactocatch' technology and kefir (via educational visit in company „Žemaitijos pienas“), learning and practicing the fermentation processes inlaboratories at Faculty of Health Sciences, manufacturing and establishing probiotics for vegetarians or vegans: pickles (and other vegetables) andfermented soy products, participation in discussions ,seminars about natural and synthetic probiotics impact for humans health (via professors orlecturers visitations).This mobility will:• enrich students and teachers educational processes with innovative ideas in the health sphere;• implement new practical methods useful for healthcare in daily routine;• improve successful collaboration between partner countries and local authorities (companies, professors and etc.).After the mobility participants will share their project experience with colleagues by providing seminars and discussions in schools.

Activities during the meeting will be divided into two parts - theoretical and practical. As for the theoretical part, the hosting school students willprepare a presentation on the topic and as part of it, there will be an expert discussion with a doctor, dietician specialising in this field. Participantswill also do some research in mixed groups - one research will be carried out in the school canteen (they will evaluate inclusion of probiotics in theschool lunches, write a short report on it and suggest some recommendations). Another research will be done in local grocery shops - mixed groupswill try to figure out the percentage of probiotics on offer in different shops. The last research will be done in the form of a questionnaire - the groupwill write down a short questionnaire on diet and eating habits of our students, then they will evaluate it and make some conclusions. The practicalpart will include preparing food with probiotics in the school canteen kitchen in cooperation with cooks and a local baker (producer of pastry involvingprobiotics). One day will be dedicated to a visit of a partner university - University of Pavol Jozef Safarik in Kosice, where students will have a chanceto experience scientific side of the issue. One day will be dedicated to socializing and getting to know the region. Expected results - students willbecome aware of the importance of their eating habits and food as such. Young people today consume a lot of fast food and unhealthy food and thisactivity will help them change their view of what they eat. The activity will be used as interdisciplinary experience with CLIL potential, computer skillsare needed and students will develop their soft skills in international environment with respect to different cultures.

Activities:Day 1: Welcome at school. Presentation of the school.Presentation of the topic: Probiotics in Poland. Workshops in international groups – myths and facts about probiotics; presentations of the Polish foodrich in probiotics, finding similarities and differences between foods in EuropeWorkshops in Fermentation – preparing Polish typical foods rich in probioticsDay 2Workshops and lectures at Poznań University of Life Sciences devoted to the subject of probiotics, probiotics and symbiotics, facts and numbersabout the beneficial consumption of the productsIntegration Game in the cityDay 3Art Competition related to the subject of probiotics.A visit to a Poznań Science and Technology Park about probiotics and technology- presentation and experiments about the probioticsDay 4:A visit to an eco-farm producing cheese and yogurt - learning about the process of fermentation and necessary conditionsFollow-up activities at school – preparing their own yogurtDay 5Final preparation of works and their presentation.Farewell dinner organized with parents, teachers and students.

During these 5 days teachers of the hosting school will involve students and teachers participants in a series of learning/teaching/training activities, related toprobiotics in health and disease, in English by using STEM approach. Activities will be held at food technology labs and ICT labs of the hostingschool and in food-related enterprises and industries in the local area.Methodology:Students and teachers will work collaboratively in blended transnational teams. The ultimate educational goal is for students to work as teacher independentlyas possible. In this regard, the teachers will act as facilitators and supporters by preparing and giving all the details that will helpstudents develop deep knowledge on probiotics and fermentation.The activities will focus on:a. identification of the activities carried out within the framework of fermentation to milk products' industries, wineries and pastries enterprises (viaeducational visits)b. elaborating, presenting and promoting fermented products like kefir, yogurt, cheese, olives and wine in partner countries (and their importance tohealth)c. carrying out microscope observation(yoghurt bacteria)d. cooking session: preparing, presenting and analyzing greek yogurt and tzatzikiAll the activities will include the use of WebQuests and web 2.00 tools