Fermentation Processes and their socio-cultural impact on society: an educational program involving students in Norway and Italy Erasmus Project

Project Title

Fermentation Processes and their socio-cultural impact on society: an educational program involving students in Norway and Italy

Project Key Action

This project related with these key action: Cooperation for innovation and the exchange of good practices

Project Action Type

This project related with this action type : School Exchange Partnerships

Project Call Year

This project’s Call Year is 2020

Project Topics

This project is related with these Project Topics: Natural sciences; EU Citizenship, EU awareness and Democracy

Project Summary

The project entitled Fermentation processes and their socio-cultural impact on society: an educational project involving students in Norway and Italy is based on the collaboration between two highly profiled upper secondary schools Nordahl Grieg, in Bergen, Norway and Massimo D’Azeglio, in Torino, Italy. Fermentation is an old biochemical process occurring in production of alcoholic beverages, yoghurts and cheeses, used in baking and food preservation. Fermentation is nowadays a topical issue returned to the public attention thanks to consumers’ increasingly care to food quality and sustainability, and local tradition preservation. The project is in line with modern concepts as sustainable agriculture, inclusive and sustainable industrialization and innovation fostering, sustainable consumptions and production patterns, restore and promote sustainable use of terrestrial ecosystem to halt biodiversity loss, according to the 2030 Agenda for Sustainable Development. Educationally and pedagogically fermentation is a unique opportunity for the involved schools to exchange good practices in cooperative learning, teaching, problem-solving techniques, teamwork, critical thinking and knowledge assessment. The project with its interdisciplinarity will cover subjects as chemistry, biology, history, economy, geography, health and care, statistics, technology and research learning and use of English language. Students will acquire a comprehensive knowledge about local economies and European economy. They will participate to four transnational meetings where practical and theoretical activities will be performed. Universities of Bergen and Torino, the Western College of Bergen, together with local Italian and Norwegian farmers, diaries, wine and beer productors will support the project ensuring a realistic social and economic dimension of the work. Discussions and debates about important issues related to geography, economy, food science, local food and drink traditions, consume of alcohol among young people will be mandatory. The project dissemination through the production of written theoretical and experimental tutorials, videos and short-film tutorials, posters, local seminars and meetings will make the project sustainable. The project is in line with the selected KA229 priorities a) Social and educational value of European cultural heritage, b) Promoting engaging, connecting and empowering young people, and c) Natural Science and EU citizenship and Democracy. Teamwork will promote learning in a social multicultural context encouraging today’s young people to be the guarantors of an European Union hopefully more democratic, inclusive and tolerant towards different cultures and traditions.

EU Grant (Eur)

Funding of the project from EU: 49040 Eur

Project Coordinator

Nordahl Grieg videregående skole & Country: NO

Project Partners

• Liceo Classico Massimo D’Azeglio