Title: "University collaboration on food safety and gastronomy, DE-SZTE-EKF-NYME"
Project ID: TÁMOP-4.1.1.C-12/1/KONV-2012-0014
Duration: 15 April 2013 – 14 April 2015
Total cost: 1,599,946,558 HUF
Consortium leader: University of Debrecen
University of Szeged
University of West Hungary
Eszterházy Károly College
Higher education institutes performing food science related R+D+I+E activities in the convergence region got 1.6 billion HUF within the frames of the TÁMOP 4.1.1.C-12/1/KONV-2010 programme in order to coordinate and develop education and research in this field. Main goals of the consortium - including the University of Debrecen as coordinator, University of Szeged, University of West Hungary and Eszterházy Károly College - are the coordination and improvement of research, education and service activities in food science and gastronomy. In addition to the generation of joint databases and research projects the consortium members strengthen the national and international relations, integrate their education, and fortify the practical education; as a result of the above mentioned activities, foreign students are expected to be interested in the education programmes. A special feature of the project is that "food" is placed into a diverse context including not only food development, food safety and traceability but gastronomy, gastro tourism and Hungarikum food, as well.
The Eszterházy Károly College got 342,200,000 HUF to realize its tasks. Majority of the work is done by the Egerfood, but smaller parts are done by the Faculty of Economy, Faculty of Natural Sciences, Faculty of Faculty of Teacher Training and Knowledge Technology of the Eszterházy Károly College, and the Károly Róbert College, as partner.
The Eszterházy Károly College accepted the following tasks: development of traceability model and scientific databases, laboratory services, expansion of consultancy network, guarantee of the quality of Hungarikum products, development of food products with high added value, start of joint courses (e.g. wine culture and wine gastronomy), elaboration and realization of course material for short cycle educations, start of summer school, development of already existing course materials, elaboration of new BSc and MSc programmes, preparation of electronic course materials. In the field of "teaching the teachers" preparation of electronic course materials and education of their use; furthermore, psychological, pedagogical and professional education of field teachers. An additional important aim is to make the education more practice oriented, according to the requirements of employers. The Eszterházy Károly College has an important role in the coordination of education activities of consortium partners, elaboration of principals and practice of credit-agreement, preparation of joint database about places for practical education.