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.
The project entitled "Fermentation Processes and Their Socio-Cultural Impact on Society" is an educational collaboration between two upper secondary schools, Nordahl Grieg in Bergen, Norway, and Massimo D'Azeglio in Turin, Italy. The project explores the biochemical process of fermentation, which plays a crucial role in the production of alcoholic beverages, yogurt, cheese, baking and food preservation. In today's context, fermentation has received renewed attention due to consumers' increasing concern for food quality, sustainability and the preservation of local traditions. The main objectives of this project have been sustainable agriculture, inclusive and sustainable industrialisation and sustainable consumption and production patterns, in accordance with the 2030 Agenda for Sustainable Development. From a pedagogical and pedagogical perspective, the project has given us a unique opportunity for the participating schools to exchange best practices in cooperative learning, teaching methods, problem-solving techniques, teamwork, critical thinking and knowledge assessment. This interdisciplinary project covers subjects such as chemistry, biology, history, economics, geography, health and care, statistics, technology and research skills, while promoting English skills. Pupils from both schools have participated in four transnational meetings where practical and theoretical activities related to fermentation have been carried out. The project has benefited from the collaboration with the Universities of Bergen and Turin, Bergen University College, as well as local Italian and Norwegian farmers, dairies and wine and beer producers. These meetings have also facilitated discussions and debates on crucial topics such as geography, economics, food science, local food and drink traditions and alcohol consumption among young people. The project is carried out in line with the key priorities of the KA229 programme, including the social and educational value of European cultural heritage, promoting the engagement, connection and empowerment of young people, and promoting science education in the context of EU citizenship and democracy. This collaborative project has promoted learning in a multicultural context, encouraging today's young people to become advocates for a more democratic, inclusive and culturally tolerant European Union, preserving and celebrating its diverse cultures and traditions.