The general objective of the project was to improve the employability of VET students in viticulture and the food industry, as well as the improvement of vocational training quality. To achieve this general objective, the following specific objectives were proposed: O1- Study how the classic parameters used in maturation and quality controls of typical grapes evolve over three harvests in the six partner countries on harvest day to determine the impact of climate change. O2- Promote the transfer of successful and innovative practices in training and production between VET institutions and local businesses. (Improvement through labor market insertion and company participation. Dual System). O3- Establish an international product cataloging panel. O4- Facilitate training in product marketing and sales at the European level (Improvement of Marketing teachings for products). O5- Promote the formation of a stable VET network on innovation in the Food Industry. (Improvement through continuous updating and renewal).
This project was conceived as a collaboration model between institutions from six countries interested in modernizing the Vocational Education and Training (VET) offerings by improving their relevance. From this perspective, and through prior knowledge among the partners, the needs were identified that, once addressed, would allow for such improvement. • Adapt curricula and qualifications to meet the demands of economic sectors. • Promote stable cooperation processes between vocational training institutions and companies. • Analyze the success factors of VET systems in countries like Austria and Slovakia regarding demand, participation, and employability rates. • Encourage continuous teacher training to adapt and update their skills in line with the demands of the food industry sector. • Introduce a research dimension to Vocational Education and Training, enabling the development of Innovation Projects with companies to improve employability rates. • Widespread adoption of technological improvements and digitalization processes in fields such as viticulture.