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:
2. Cooking
Cooking the Mediterranean diet cuisine.
3. Professional tours
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
Agricultural and environmental aspects of reclaiming waste water, characteristics and use for crop irrigation: waste water sources and treatment; water quality parameters; methods of treatment; health, logistic and regulatory aspects; effect of treated waste water quality on soils and crops; technological aspects of the use of treated waste water; future directions in waste water characteristics and implications of its use and impact on agriculture and the environment.
Biotic and abiotic (drought, temperature, salinity, radiation) factors that stress plants in general, and vegetable and field crops in particular; approaches for mitigating adverse effects of such stresses; the genetic, physiological and biochemical processes that underlie plant response to stress factors; crop resistance to various stress factors and agronomic approaches for optimal agricultural productivity under stress conditions. Discussion of case studies concerning soil salinity, drought stress, insect damage.
For more information, please contact Ms. Helena Dahab:
international.school@mail.huji.ac.il
Registration fee: $200 (non-refundable)
Brochure and Application Forms
2020 Summer Agriculture Program Brochure
2020 Summer Program Application Form
2020 Summer Program Medical Certificate