HUHR/1901/4.1.1/0058

Last modified: 24. September 2024

Project number:
HUHR/1901/4.1.1/0058
Project acronym:
Gastrotop
Project title:
Comprehensive educational support of food-service providers facilitating demand on emerging special dietary restrictions consumer market
Funding:
 65511 €
Consortium leader:

Križevci College of Agriculture

Partners:

•     Virovitica University of Applied Sciences
•     Hungarian University of Agriculture and Life Sciences (MATE)
•     Somogyi Kereskedelmi és Iparkamara
•     Zala Megyei Kereskedelmi és Iparkamara

Description of the project content:

The overall objective of the project is to improve the accessibility of training in the field of SPECIAL DIETARY DEVELOPMENT PIAC, develop and implement training programmes, creative student camps - workshops, panel discussions for students, entrepreneurs and academia, as well as an innovation student workshop in the food production segment, a competition for ideas for tourism product packages for specific dietary needs, a workshop on different dietary approaches/trends, training on how to prepare "free" meals. The specific objectives are to develop specific training programmes for students and to deliver training courses to improve the professional skills of students interested in food tourism and of the trainers or trainers who teach the courses. To contribute to the promotion of the food tourism business thinking of the young generation through innovative solutions. This will include business design contests for tourism product packages targeting specific nutritional needs, creative camps and consumer awareness building among other target groups. In relation to the subject of our project proposal, it is important for us to support collaboration between actors in the innovative food production and food delivery sector for special consumer groups, as well as the exchange of experiences through personal experience. This will be achieved through two professional visits. The experience gained during these visits will be fed into the project activities. In addition, the specific objective of the project is to prepare a study that will examine nutrition trends, nutrition-related health problems, the demand and supply of food for special dietary restrictions and make proposals for the restructuring of the food and agricultural system. The ultimate goal is to produce a handbook to assist food service providers to promote demand in the emerging special dietary restrictions consumer market.