"With ""Europa en el plato"" we cook wholesome dishes for the young and older age groups. Various ingredients from the two countries merge to create a unique taste experience for all involved. The Spanish and German languages serve as the basis, both of which are taught in the partner schools. The whole thing is rounded off, if necessary, by the English language. In both countries, cooking and tasting takes place in host families and/or in the schools. The utensils used are a wooden cooking spoon, a mixing bowl as well as a computer, a tablet and a smartphone, in order to document the cooked treasures and to make them known to the wider public. The ingredients are healthy, regional and interesting. Along with improving our culinary skills, the exchange will also broaden our knowledge on Spain, Austria and Europe."

"Intercultural encounters in a united Europe - supported by modern digital mediaMaking our students aware of the value of a united Europe is an important task, especially at the present time. It is our intention to raise their awareness of collaboration. The exchange with the partner school is intended to illustrate our numerous shared cultural values. A central aim of our project is to allow students to experience themselves as EU citizens on the journeys abroad. Realizing that the EU has a lot to do with oneself can best be accomplished by visiting EU institutions and by talking to the persons working there. The objectives of the project are * to promote knowledge about the EU institutions and democratic decision-making and to be aware that the EU is a project to maintain peace, * to study the cultural, natural and social heritage of the participating regions and * to improve digital skills of teachers and pupils, by doing so fostering the acquisition of digital and language competences.To reach these objectives we carry out several activities. They consist of acitvities at the participating schools and at short-term exchanges of students and their accompanying teachers. The activities at schools include working on the project topics in lessons in history, geography, economics, informatics, languages about the cultural, social and natural heritage of the participating regions, expert talks and research of teachers on suitable IT tools to create surveys, quizzes, presentations about the areas. The students also get information on internet security. In lessons like ""project management"" the students organize the activities for the visits of the partner school. The schools also promote the use of etwinning and they establish websites to disseminate the results of the cooperation. The short-term exchanges of the students comprise a visit to Brussels, focusing on the EU institutions and the democratic decision-making process and to places of cultural and natural importance in the participating regions. They will be invited to the lessons of the visited school, doing exkursions together to regional enterprises, which are best practise examples for sustainable and social entrepreneurship. There is also the chance to meet a political representative or visit a democratic institution. The students present their work in a digital form to their collegues back home. All short-term exchanges include a dissemination activity with the wider puplic (radio, newspaper, social media), in which pupils present their schools and their regions. The results of our cooperation are websites where all information about the visits are published, reports in newspapers, videos and contributions on the local radio. We will evaluate all visits and will inform about the results. We provide articles describing activities at the participating schools, students articles about their stays and reports about the short-term exchange of pupils focusing on Brussels and on the region visited. These results are published on the Result Platform at the end of the project.To organise our work we use an etwinning TwinSpace, all forms of communication also including video conferences."

<< Objectives >>The project’s objectives are:1)Developing students’ and teachers' digital skills2)Raising interest and enlarging knowledge regarding the way in which people can get involved in solving environmental issues.We have secondary objectives, too:-Developing creativity and aesthetic sense-Developing language skills in English-Raising empathy and tolerance towards the others-Developing team spirit, communication abilities, critical thinking, constructive criticism.<< Implementation >>1) In order to develop students' digital skills, there will be local learning activities and 6 transanational learning activities.2) In order to raise young people's interest in the global issues, we plan to organise 6 ecological campaigns throughout this project.3) In order to develop teachers' digital skills, they will attend instruction and self instruction activities on the topic of e-learning, locally and in 4 transnational learning/teaching/training activities.<< Results >>The expected results are:1)Upskilled digital competences among students and teachers2)Deeper awareness upon the protection of the environment3)Better communication in EnglishOutcomes: six campaigns to promote the protection of the environment, for each of the six topics chosen within the project , each containing films, news reports, articles, posters, digital stories, a guide consisting of 6 digital tutorials, each with a digital theme and a wall calender about the environment.

"<< Background >>This project was born as a model of collaboration between centers in six countries interested in the modernization of the Vocational Educational Training offer through the improvement of its relevance. From that point of view and through prior knowledge among the partners, it was determined what needs, once met, would allow for such improvement. The development of a DAFO (Weaknesses, Threats, Strengths, Opportunities) among partners, with the participation of companies in the sector and students who were currently studying in the different schools, resulted in the following needs:• To Undertake adaptations of curriculum and qualifications in the Vocational Educational Training of Food and Beverage Industries to the demands of the economic sectors.• Encourage stable cooperation processes between vocational training institutions with companies that must be the niche of employment of our students.• To Analyze the key to the success of fp systems determined in some countries such as Austria and Slovakia with respect to demand, participation and employability rate.• To Promote the continuous training of teachers, in order to adapt and update their skills according to the demands of the food industry sector.• To Provide Vocational Training with a research side that makes it possible to develop Innovation Projects with companies as a way to improve employability rates.• Generalize the adoption of technological improvements and digitization processes in a field such as viticulture.The choice of partners, in addition to the common needs, is made in such a way that the entire European vineyard is covered to study the incidence of climate change based on Latitude and Longitude: from the North (there is a minimum production further north of Austria) to the South (Spain-Greece) and from east to west (Romania-Spain). Traditional and emerging producers (Romania, Slovakia and Austria) were included. Countries with high implementation of Dual System (Austria, Slovakia) and with recent interest in its implementation (Spain, Italy)<< Objectives >>The overall objective of the project is to improve the employability of VET students in viticulture and food and beverage industries and to improve the quality of vocational training. To achieve this general objective, the following specific objectives are proposed: O1- It is to study how the classic parameters used in the ripening and quality controls of typical grapes evolve over three campaigns in the six countries of the association on the day of harvest. Through trends in this evolution we aim to predict the possible effects that the change that the climatology is experiencing is not only in grapes, but in wines made from them. Grape, wine and their marketing are absolutely related. Through trends in this evolution we aim to predict the possible effects that the change that the climatology is experiencing is not only in grapes, but in wines made from them. (Improvement and innovation through research. Improving the attractiveness of VET)Working through applied research in the field of viticulture in several countries will certainly contribute to IMPROVING THE ATTRACTIVEness of Vocational Training if we are able to make good dissemination of results both locally and internationally. Cooperative work between students and teachers in different countries will certainly also contribute in this regard to improving the exchange of good practices both educational and professional in the sector.O2- Promote the transfer of successful and innovative training and processing practices between VET centres and companies in the environment. (Improvement through job insertion and participation of companies. DUAL System)O3- Establish an international product cataloging panel (Improvement mediate the exploitation of local resources catalogued).O4- Facilitate training in the marketing and sale of the product at European level (Improvement of product marketing teachings). It is necessary to carry out a Transfer of Good Marketing Practices of a product. To do this, it will be necessary to meet the marketing models of each of the products according to the characteristics obtained. That is why it is necessary to carry out the project at three years in order to be able to assess the incidence of different maturations of the raw material and the consequences on the quality of the final product obtained. Grapes and wine are living products as their qualities depend on the conditions of that year. This is about ADAPTING THE FP TO THE NEEDS OF THE MARKETS (INCLUDING LABOUR MARKET)O5- Promote the formation of a stable VETnetwork on innovation in the Food Industry. (Improvement by continuous update and renewal).<< Implementation >>Throughout the project, activities will be carried out in the FP centres themselves and others that will take place during mobility. Activities to be carried out in each of the VET Schools .Throughout the project, each centre will take action to determine the impact of climate change on the different varieties characteristic of each country. These measurements will be carried out during the period of harvest, fermentation and maturation of the wine. That is, it covers, a period not less than nine months. The parameters to be measured to form a quality study require at least evolutionary study over three campaigns. This is the main reason for the duration of the project.Measures and interpretation of results are the basis of the study to be submitted for publication in the International Organization of Vine and Wine (participated by countless companies).In addition, the following are proposed within the Training, Teaching and Learning activities:Research-related:1. On-site analysis of physical-chemical parameters of each representative variety. Influence of climate change on these analyses. Comparative analysis of results.2. Comparative study of viticulture techniques on plots in each country and the impact on them of climate change. Related to Marketing and Marketing:1. Visit to wineries that grow and produce wines of the variety of each participating country, impact of climate change on the cultivation of native varieties against varieties that are not. 2. Sensory analysis of grapes and wines made from each country.3. Visit to organically produced wineries, studying the measures of each country that reduce the environmental impact4. Marketing, wine and wine routes of each country, wine culture of each country.5. Skills, creative marketing contest, each team in each country must apply techniques of sale and use of social networks, instagram... to sell his wine.6. Skills, contest of the best wine label in each country. marketing.Related to improving collaboration Companies- Educational Centers:1. Visit to companies associated with dual VET in each country, study and comparison of company-teaching collaboration programs.2. Meetings with companies and associations participating in any of the Dual systems.Related to Transfer of Good Processing and Digitization Practices:1. Application of digitization in the viticulture practices of each country. Practice of installing moisture data collection sensors..... and data collection software. Comparative study on each visit to each country. 2. Sustainable agriculture applied to viticulture in each country.3. Visit to wineries with ""Zero Waste"" plan for waste reduction in production and marketing.4. Alternative packaging in wine production, reuse and recycling of packaging. Visit to alternative packaging companies in each country.<< Results >>The results of the project have been separated into Tangible and non-Tangible.Tangible Results (RT):RT1- Articles that can be published on how climate change is affecting viticulture and the quality of grapes and wine and depending on the geographical situation and grape variety.RT2- Guide with partial development of curriculums of studies: in terms of viticulture and the marketing and sale of products. Modification of them by including new Learning Results derived from the knowledge acquired through the association.RT3- Dosier of recommendations for the development of training itineraries, especially those linked to Dual Vocational Training. Catalogue of strategies to improve the collaboration of companies and their participation in Vocational Training.RT4- Catalogue of freely accessible digital educational resources: elaboration of a collaborative website in which each institution will function as a content provider on the specificities of viticulture, winemaking techniques and marketing and marketing protocols. Alongside these contents each partner will include video tutorials prepared by the students on these aspects, which will serve as a learning guide among equals to the other partner institutions; proposals for Good Practices from these content will also be included.RT5- Compendium of actions for the development of new organizational models and management of vocational education and training at the center level that will be coordinated through participation in the project of the management teams. Modification as far as possible of groupings and adaptation of schedules to the needs of Vocational Training. RT6- Development of a catalogue of Skills common to all centres participating in the viticulture partnership that help advance the development of ECVETs as tools for recognition and validation of training outcomes at European and qualification level.RT7- Specific work guide on marketing and marketing for the professional family of Food Industries. RT8-Creation of a stable training network between the different members to promote the transfer of good wine manufacturing and sales practices. It is a training network for the teachers of the specialties of this professional field while performing a dynamic function and which will contribute for educational innovation in vocational training.RT9-Catalogue of new methodologies and technologies in viticulture. Process scanning.Non-tangible Results (NTR):RNT1- Improvement of the sustainability of the sector.RNT2- Better processes of involvement in research to the education sector.RNT3- Higher quality in the processes of viticulture.RNT4- Greater internationalization of the teachings and wineries of the sector.RNT5- Higher qualification of trained professionals.RNT6- Improved employability.RNT7- Improvement of the professional skills of trainers.But above these results, the achievements we intend to achieve are related to the implementation of more active vocational training systems from the point of view of job insertion and more attractive from the point of view of the demand of students and companies. And this can only be done through projects like this that bet on updating, innovation and research from Vocational Training"

HiStabJuice is a European intersectoral and interdisciplinary network offering research training to 11 ESRs, which is relevant to the entire food industry worldwide. Initiated by the International Fruit and Vegetable Juice Association (IFU), the ETN combines the scientific expertise of 5 universities and 2 research institutions with the technological experience of 10 industry partners from7 EU countries. This ETN stands out by its exceptionally high industrial involvement that ensures training in real world ability and in solving key problems with exceptional analytical and technological skills combined with training in key transferable skills for public and private sector employment. The ESRs will work together on the evaluation of various factors influencing colour stability in fruit juices, focussing on raw materials and preservation techniques, as well as associated effects, deleterious to the health benefits of the final products. Pioneering aspects include the first empirical analysis of the contribution to colour stability and nutritional value of thermostable enzymes, fruit variety, ripeness, harvest time, traditional and modern preserving techniques (pasteurization, freezing, pulsed electric field, ohmic heating, high pressure processing), which will be evaluated in a 4D approach (microbes, enzymes, nutrients and chemical-physical parameters). Upon conclusion of the action, the ESRs will have established a universal, empirical system for deciding which fruit types to harvest at which times, at which stage of the ripening process, and which preservation method will give the best colour and nutrient stability. In line with the Horizon2020 strategic priority of Open Science this knowledge will be freely accessible. This has the potential to revolutionise the fruit juice industry and will fortify the European industry for decades to come. The participation of IFU guarantees unsurpassed intercommunication between the ETN and industry stakeholders across the EU.