Mediterranean Diet: from Genes to Health

21 June - 02 July 2020
The Robert H. Smith Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel

Deadline for application: April 30, 2020 or until places are filled.

Click here for the application: huji_ells_application_2020.docx

 

Introduction

For thousands of years people living along the Mediterranean (Med) coast have indulged in a diet rich in fiber (fruits and vegetables) and quality fats and proteins and sometimes a glass of locally made wine to complete a meal. This so-called Mediterranean diet has long been one of the healthiest diets known to man. In addition, the Mediterranean diet is also a realistic and sustainable way to reduce disease-causing inflammation and lose weight or maintain a healthy weight.

The summer course will allow the participating students to achieve unique insights into the Mediterranean diet together with cutting-edge scientific evidence for its disease prevention traits.

Course contents  

The course will include the following topics:

1. Lectures:

• Defining the Med diet in 2020
• Innovations in Med food technology
• Food pyramid and Med diet
• Med diet in the nutrigenomics and nutrigenetics era
• Evidence-based health benefits of Med diet
• Med diet and metabolic disorders
• Med schedule - food by the clock
• Med diet and bone health

2.  Cooking
Cooking the Mediterranean diet cuisine.

3. Professional tours

• Olive oil factory
• Winery

4. Elearning
A website of the course will be created to serve as an interactive platform where students and mentors can dialogue and exchange views before course and for preparation of the final guided project.

5. Final guided project

 

Case study presentation + written extended abstract.

Students will work in pairs and will choose a topic, in advance, among topics of case studies that will be provided by the teachers of the course.
The students will present their fruitful work and will hand out an abstract, during the last day of the summer school.

Schedule:

21/6: Administrative procedures: registration, lodging, orientation (tour on campus, get-together)

22/6: Lecture series: 1) Defining the Med diet in 2020; 2) Innovations in Med food technology

23/6: Lecture series: 2) Innovations in Med food technology; 3) Food pyramid and Med diet

24/6: Technical visits: Olive oil factory

25/6: Lecture series: 4) Med diet in the nutrigenomics and nutrigenetics era; Med diet cuisine

28/6: Preparation of papers and presentations

29/6: Free day

30/6: Lecture series: 5) Evidence-based health benefits of Med diet; 6) Med diet and metabolic disorders

1/7: Technical visits: Winery

2/7: Lecture series: 7) Timing of food in the Mediterranean;

3/7: Presentation of projects; 8) Mediterranean diet and bone health

4/7: Presentation of projects by students and discussion with a panel of experts

Credits -7.5 ECTS

Language: English

Application
Please fill in the application form and send it to Ms. Noa Schwarzwald, at the International School of Agricultural Sciences, Robert H. Smith Faculty of Agriculture Food and Environment, Rehovot, Israel: noapl@savion.huji.ac.il

Deadline for application: April 30, 2020 or until places are filled

Information: During the online phase at home, participants will have access to recommended literature for course preparation

Course format: Mix of lectures, technical visits, guided projects and excursions

Level: The course is aimed at students of biology, water and soil and agricultural sciences or related subjects who have already passed university elementary courses of at least 2 years.

Social Program: Welcome and farewell party. A night-out in Tel Aviv , students gathering off-campus 

Medical insurance: Compulsory

Visa: Students who are are nationals of the ELLS participating countries**, do not require a visa to Israel. Otherwise please contact Ms. Noa Schwarzwald to see whether you need an entry visa to Israel.  ** Except China.

Location
Robert H. Smith Faculty of Agriculture Food and Environment, Rehovot, Israel

Accommodation:
Reisfeld Residence Guesthouse in the Rehovot campus.

Costs
Housing: € 50 per night

Travel expenses and food are not included.

Partial stipends are available to cover part of the costs.

Contact
Contact persons for scientific questions:

Prof. Dr. Oren Froy

Institute of Biochemistry, Food Science and Nutrition

Robert H. Smith Faculty of Agriculture Food and Environment, Rehovot 76100, Israel

Phone: +972-8-9489746

Email: oren.froy@mail.huji.ac.il

Coordination

Contact person for administrative questions:

Ms. Noa Schwarzwald

International School of Agricultural Sciences, Robert H. Smith Faculty of Agriculture Food and Environment, Rehovot 76100, Israel.

Tel: +972-8-9489996; Email: noapl@savion.huji.ac.il

International School of Agricultural Sciences:  http://intschool.agri.huji.ac.il/ells