EIT Food Science Class students share their knowledge with their peers

Photo: Archive of the Food Bank in Olsztyn 

The final stage of the EIT Food Science Class project was the students’ campaign in which they informed about the most important and interesting topics they learned in the project. Food production, processing and safety, as well as trends and ideas for improving eating habits, producing a sufficient amount of qualitative food, and reducing the scale of food waste – these are the topics that students educate their peers about.

Students were asked to set a goal, define a target group, choose the final format of the materials, and decide on how they would reach their audience. During the last project classes, the youth presented and discussed their results with prof. Monika Kaczmarek, head of the Molecular Biology Core Facility, who introduced them to the topic of science communication.

Congratulations to the students for their curiosity, commitment, and effort put into the preparation of the campaign.

Primary School in Dywity

Class 8A, tutor: Ms. Karolina Ozga

PL Project „Zero Waste”

Authors: Ada, Maja, Milena, Julia

PL Food safety

Authors: Maja, Julia, Zosia, Lena

PL Instagram @foodscienceclass_

Authors: Agata, Ola, Maja, Hania

PL Food labels

Authors: Marcin, Janek, Szymon, Stefan, Antek, Błażej, Iwo

PL Diets

Authors: Tosia, Paulina, Ania, Hania, Gabrysia, Lena

PL Food processing

Authors: Ania, Emilka, Zuzia

Class 8D, tutor: Ms. Agnieszka Poniewozik

PL Healthy substitutes of sugar

Authors: Wiktor, Adrian, Michał, Daniel, Adam

PL Local cuisine

Authors: Marysia, Ewa, Milena, Nel, Liwia, Małgosia

PL Meat alternatives

Authors: Filip, Mateusz, Bartek, Maciek M., Maciek Ś.

PL Food waste

Authors: Julia, Ania, Kamil, Edyta, Marta

XII Academic High School in Olsztyn

Class 2AP, tutor: Ms. Jolanta Chotkowska

PL Healthy substitutes of popular food

Authors: Wiktor, Franek, Maciek, Łukasz, Patryk, Radek

PL Food waste

Authors: Karolina, Ola, Ania P., Ania F., Ola, Bartek

Effects of food waste

EN Diets as nutrition trends

Authors: Oliwia, Zuzia, Milena, Maja, Lena, Krystian, Magda

Diets and what they’re all about

PL Food processing

Authors: Gosia G., Gosia K., Ola D., Ola H., Maciek

Class 2BP, tutor: Ms. Małgorzata Raukuć

PL Where does milk come from?

Authors: Agata, Patrycja, Karolina, Weronika, Wiktoria, Ewelina

PL Zero waste

Authors: Marcin, Karolina, Iga, Marta, Weronika, Kornelia

PL Food trends

Authors: Kaja, Weronika, Oliwia, Marta, Zosia, Alicja

PL Shopping tricks you need to know to stop food wastage

Authors: Arek, Michał, Agnieszka, Julia, Mateusz, Natalia, Zosia

Food Science Class is a project under the support of EIT Food. EIT Food is the world’s largest and most dynamic food innovation community. We accelerate innovation to build a future-fit food system that produces healthy and sustainable food for all.

Supported by the European Institute of Innovation and Technology (EIT), a body of the European Union, we invest in projects, organisations and individuals that share our goals for a healthy and sustainable food system. We unlock innovation potential in businesses and universities, and create and scale agrifood startups to bring new technologies and products to market. We equip entrepreneurs and professionals with the skills needed to transform the food system and put consumers at the heart of our work, helping build trust by reconnecting them to the origins of their food.

We are one of eight innovation communities established by the European Institute for Innovation & Technology (EIT), an independent EU body set up in 2008 to drive innovation and entrepreneurship across Europe.

Find out more at www.eitfood.eu or follow us via social media: Twitter, Facebook, LinkedIn, YouTube and Instagram.

Foodscienceclasslogo
EU-Logo

Read more

Mealtless Monday #AnnualFoodAgenda – photo and video

„Meatless Monday” stands for an international campaign that encourages people to reduce meat in their diet for their health and the health of the planet. The production of animals has a significantly bigger environmental imprint than that of plants. It requires more energy and water, contributes to increased greenhouse gas emissions, deforestation, habitat destruction and species extinction. The biggest changes are made with small, yet regular, steps, hence the idea to stop eating meat al least once a week. And since we love fresh starts when it comes to dietary resolutions, Monday couldn’t be a better choice for this. On December 13th EIT Food #AnnualFoodAgenda in Poland joined celebrations and promotion of a plant-based cuisine and invited consumers for a unique culinary experience where they could prepare traditional japanese dish in a slightly avant-garde, since plant-based, version.

The event started with morning sessions addressed to school students and their teachers. The participants, mentored by professional chefs, got their hands on preparing plant-based lunch versions they could easily replicate at homes and take to school. These included vegetable pastas, spinach dumplings and plant-based alternatives to American street food. The students discovered the value of ‘green’ products for their health and learnt how their little everday choices could actually influence the well-being of our planet.

The evening workshops „Meatless Monday: Vege Sushi” was a great opportunity to discover one of the most healthy cuisines in the world and gain some practical skills needed to prepare its flagship dishes. The partcipants had a chance to exchange experiences, learn about the value of plant-based alternatives, interact with food researchers and, most importantly, co-create healthy meals that could be a part of their daily menus. Every workshop session ended with the participants sharing the meals prepared together, talking about the value of this experience to them and making resolutions for their on „Meatless Mondays”.

#Annual FoodAgenda is a communication project under the support of EIT Food. EIT Food is Europe’s leading food innovation initiative, working to make the food system more sustainable, healthy and trusted. The initiative is made up of a consortium of key industry players, startups, research centres and universities from across Europe. It is one of eight Innovation Communities established by the European Institute for Innovation & Technology (EIT), an independent EU body set up in 2008 to drive innovation and entrepreneurship across Europe.





































 

Read more

​Committed to Sustainable Agriculture

Agriculture has been part of our lives for more than ten thousand years. Agriculture feeds us, supplies us with raw materials and draws our landscape. It is an essential economic activity for our development and shares the same challenge with society: Sustainability.

 

Read more

The secret of a personalised diet plan

Precision considers the genes of each person to recommend the best diet plans and ensure optimal health. These genetic characteristics determine our eye or hair color, but they also provide us with information regarding the possible risk of develoing such diseases such as obesity. Thanks to that, our researchers have discovered the secret to personalized strategies that help create the right diet for you. Overcome the 5 challenges, get a code in each of them and complete the adventure to become the new ambassador of #AnnualFoodAgenda.

Let’s play

 

Read more