Post on 16-Dec-2015
The AGRO MAC-VET environment & EUE networks-projects:Synergies with the Leonardo Da Vinci LLP Programme.C. Sflomos/TEI-Athens, Y. Boisselier/MAC-Team, and P.Zoumpoulakis/NHRF Presented by C.Sflomos, on behalf of the AGRO-MACVET Project at CEJA rtd, 27-2-13
The use of vocational education and training in agriculture: attracting the best young people into farming
The European Multi-Actors Cooperation NetworkPôle Européen des Coopérations Multi-Acteurs
History of the MAC-Team networkOn Agri / Food / Biotech / Environment
80’s + mid 90’s
AGRO Biotech
AGRO – Biotech Pilot Project
Distance learning package for farmers Biotechnology in agricultural enterprises
GR Agro UETP + ACTIF-Europe
mid 90’s - 2005food-MAC pan-EU Networkwww.food-mac.com or www.food-net.eu
Training Needs Analysis for EU food SMEs.Formal creation of MAC-Team as International NGO.Multi-Actors Cooperation net
food - MAC
2005 - 2007AFI-MAC Transfer of Innovation www.afi-mac.com or www.e-incubator.eu
Training, coaching and decision making tools for business incubators & SMEs (incl. agro-food & rural biz).
AFI-MAC incubator
2004 - 2010EUE-net - pan-EU NetworkQ-Planet - Quality Placementswww.eue-net.orgwww.q-planet.org European University-Enterprise collaboration network (incl. agro, food, biotech, environment)
EUE-net
History of the MAC-Team networkOn Agri / Food / Biotech / Environment
2006 - 2010e-Dairy Farm –Transfer Innovation www.dairy-farm.eu
Remote dairy farms, diversification & rural businesses & development
+ e-learning repository:http://edf.learning-cat.eu
e-Dairy Farm
2011 - 2013hydro-culture – Partnership www.hydro-culture.eu
To build a European network on water management issues in farming and agro-industries.AQUA-VET
(hydroponics)…with CEJA?
hydro-culture
2011 - 2013new-food-tech – Partnershipwww.newfoodtech.com
To disseminate the novel food legislation & new technologies used in novel food production Meat & products labeling presented In 2013
new-food-tech
2011 - 2013Responsible practicesTransfer of Innovationwww.responsible-practices.eu
Training for Suppliers, Buyers and Consumers for more responsible purchasing practices in the supply chain.
Responsible
practices
History of the MAC-Team networkOn Agri / Food / Biotech / Environment
2006 - 2010oeno-MAC – Transfer Innovationwww.oeno-mac.eu
Training for Oenovation & for market coaching and supportwww.artdevivre-edu.eu partnership 2011 Low-alcohol beverages in 2013
oeno-MAC
2012 - 2014Art-deVivre– Partnership www.artdevivre-edu.eu
Market & training needs on Wine, Health & Social aspects, to reduce harm from alcohol abuse
Art-de-Vivre
2012 - 2014Wiki-Skills– Transversal LLPwww.wikiskills.net Wikis for lifelong learning, thus empowering civic behaviour, social inclusion, employability, cultural understanding and abilities to learn autonomously.
Wiki-Skills
- Social Responsibilitywww.hermes-osr.euwww.label-pro-rh.eusocial-economy-training.eu SMEs IPR, ICT security, Tutor certification, Social Funds …
Existing or
Future projects
and …
AGRO – MAC VET (2008 – 2010)GRAM
GRAM
Generally Recognized As Minimum
Curriculum of agricultural vocational training
www.agro-net.eu
Feb 2013 MAC-team & Agro-MAC VET project 6(VET – Vocational Education & Training)
TARGET GROUPS (beneficiaries):
• Agricultural and food technology students &
young graduates of post-secondary education (practical training in EU enterprises-state of the art-novel products)
Farmers, young entrepreneurs, consumers (training packages, seminars, Internet, Wiki-skills)
– Outcomes: 1408 placements & ~1200 trainees in Europe, 36 Success
Case Studies, WEB & OL Material, 18 Compendium
1458 Questionnaires TNA AGRO-MAC-Network Feb 2013 MAC-team & Agro-MAC VET project 7
Universities/Institut. 42
Host Countries 23
Host Enterprises 210
Austria Belgium Bulgaria Cyprus Denmark Estonia Finland France Germany Hungary Ireland Italy Malta
Netherlands Norway Poland Portugal Romania Slovenia Spain Sweden United
Kingdom Turkey
Feb 2013 MAC-team & Agro-MAC VET project 8
STRENGTHS WEAKNESSES
THREATSOPPORTUNITIES
SWOT analysis – AGRO MAC VET
Feb 2013MAC-team & Agro-MAC VET project
9
Strong European Environment Development of a reliable Network (home-abroad)Academic recognition
of the practical trainingSuccessful TNA-Efficient training Implementation of quality management
philosophy and systemsMotivating environment
STRENGTHS
Feb 2013 MAC-team & Agro-MAC VET project 10
Different structures established in each country (bureaucracy in some Organizations)
Differences / Gaps in Legislation between countries
Deficiencies on surveillance on SMEsInsufficient language communication
in small Enterprises, in some EU countries
WEAKNESSES
Feb 2013 MAC-team & Agro-MAC VET project 11
OPPORTUNITIESEU dimension / added value on studiesKnowledge of the European Labor MarketCross-country collaboration between Industry and
University (research projects, technology transfer )‘fermentation’ of new projects between beneficiariesImprovement of language and cultural competenciesJob opportunities in EU countries (potential employees)New entrepreneurships (novel products–new markets)
Feb 2013 MAC-team & Agro-MAC VET project 12
Economic barriersLack of interest in the training subject (IT phobic trainee in
applications of Murphy’s Law or HACCP-Microbiology)
Language and cultural deficienciesPoor communication inside/outside the CompanyLimited integration in the human resources capital of the
Company (fear for loosing jobs, especially nowadays)Insufficient knowledge of the scientific/technological
background (CEJA’s , MAC-Team’s, LdV initiatives)
THREATS
Feb 2013 MAC-team & Agro-MAC VET project 13
Efficient human resources (academics, administrators, stakeholders) committed to support trainees and inspired with the LLL philosophy
Clear understanding of mission & target groupFlexible administration (at all levels) & adaptable structures enhancing
new entrepreneurships Smart/sustainable activities (organic products, novel foods/technologies,
HEALTH & SAFETY for farmers and CONSUMERS)Close supervision throughout the trainingTM supported by Study Visits and SUCCESS CASE STUDIESOn-going evaluation and accreditation of the training activities
(EUROPASSport – DIPLOMA SUPPLEMENT – ECVET)Reliable NETWORK (Wiki-skills) & Win-Win approaches
Critical Success factors
Feb 2013 MAC-team & Agro-MAC VET project 14
Thank your for your attention !
• For more information: info@mac-team.eu B: +32 485 800 009
• Constantin SFLOMOSGR: +30 697 7485949
The projects have been funded with support from the European Commission.This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
Feb 2013 MAC-team & Agro-MAC VET project 15
OENOLOGY
Carbohydrates fermentation
Simpler substances
C6H12O6 2 CH3 CH2 OH + 2 CO2 ↑Glucose, fructose ethanolsaccharomyces
* Saccharomyces
Alcoholic Fermentation
anaerobic microorganisms
crucial point of wine making process Feedstock (eg grapes) should be checked and stored properly addition of a preservative or an antioxidant for the deactivation of acetic acid bacters and the protection of final products against prospective oxidations ranging from atmospheric oxygen e.g metabisulfite, K2 S2 O5
precautions against the formation of undesirable products
White wine : 11-13% vol Red Wine: 12-14% vol
The content of alcohol of an alcoholic beverage or an alcohol solution is referred as alcohol by volume (abbreviated as ABV) or as degrees Gay- Lussac (o). Alcohol by volume (ABV) is a standard measure of how much alcohol (ethanol) is contained in an alcoholic beverage (expressed as a percentage of total volume). In some countries, alcohol by volume is referred to as degrees Gay-Lussac.
Absorption and metabolism of alcohol GASTRONOMY
80 % of ethanol is absorbed by the intestine 20 % of ethanol is absorbed by the stomach BLOOD
liver brain
lungheartΝόμος του Henry
the evaporation of a volatile compound is proportional to its concentration in the solution in which it was dissolved.
Alcohol test
Absorption and transfer of alcohol to blood• The fulfillment of stomach and intestine
meaning the amount of food which is consumed with the alcoholic drink. Full stomach hinders the absorption.
• The type of food Food rich in fat moderates the absorption
• The type of drink (the percentage of alcohol ) Notice that in ‘strong’ alcoholic drinks, the evaporation of alcohol, begins before its conduction to the stomach (from the mouth and the larynx)
• The presence of carbon dioxide Carbon dioxide (soda) increases the rate of ethanol’s absorption.
• The rate of consumption For example, the ‘slugs’ can lead to a very quick transferal of alcohol to blood.
• A plethora of personal factors which depend on gender, physique, psychological outlook, age, systematic alcohol use (in which amount) etc
Absorption and transfer of alcohol to blood
Food rich in fat hinders its absorption
Why is easier for women to get drunk?
Α) women usually have (in relation to men) more adipose tissue, and less muscle tissue and consequently less blood volume Β) carry low concentration of the enzyme aldehyde dehydrogenase which catalyzes the conversion of ethanol to acetaldehyde
CH3 CH2 OH CH3 - CHO aldehyde dehydrogenase
-fatty
Fat and water moderate inebriation baking soda CO2 accelerates inebriation
Organs which play important role to alcohol’s metabolism liver (metabolize 14mL of alcohol per hour lugs) brain kidneys
HEALTHBeneficial action of ethanol and of other chemical compounds of the wine
Ethanol euphoric, appetizing, addictive
Beneficial Properties: antioxidant properties (phytochemical compounds )
protection against oxidative stress and free radicals decrease of the incidence of cardiovascular diseases antitumor properties reduction of elevated arterial pressure (due to K, P, Mg, Ca) reduction of LDL cholesterol due epicatechin of wine (especially the red wine)
SAFETYmain categories of danger
Α. natural: soil, stones, sediments, broken glasses
Β. biological: fungus (frowy products) and the products of their metabolism
(aflatoxins, ochratoxin A)
G. chemical: plant-protective substances, heavy metals, methanol, exceeding concentrations
of sulfur dioxide (SO2), acetaldehyde, allergenEncounter of dangers
• Tracing rules
• EU regulations for food (Reg 178/2002)
• «» for vini-viti sector (Reg 479/2008)
• HACCP, ISO
SAFETYDangers stemming from the alcohol use• Inebriation • hepatotoxicity/ mutagenicity • inhibits the absorption of several nutrient substances • addiction/alcoholism• coma PLEASE• Stop drinking, when you start dancing alone. (pls mind: it takes 2-4 tango, 3-4 syrtaki) • Then, keep walking, following the steps of the
French paradox & Greek saying for moderation “metro aristo” (Wine in moderation-MAC Team, LdV 2011 partnership project)
Thank your for your attention !
• For more information: info@mac-team.eu B: +32 485 800 009
• Constantin SFLOMOSGR: +30 697 7485949
The projects have been funded with support from the European Commission.This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
Feb 2013 MAC-team & Agro-MAC VET project 26