Summer Programs

ELLS Summer School



The Euroleague for Life Sciences (ELLS) is a network of leading universities cooperating in the fields of Natural Resource Management, Agricultural and Forestry Sciences, Life Sciences, Veterinary Sciences, Food Sciences, and Environmental Sciences.


Spend a different summer - study ELLSwhere!

  • Earn academic credits in breathtaking natural environments!
  • Combine theoretical input with practical field work!
  • Get to know other students in your field from all over the world!
  • Enjoy social activities in an open, diverse and new environment!

ELLS 2019

ELLS summer course: Mediterranean Diet: from Genes to Health


Mediterranean Diet: from Genes to Health

23 June - 4 July 2019
The Robert H. Smith Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel

Deadline for application: April 04, 2019 or until places are filled.

Click here for the application: Filehuji_-_ells_application_2019.docx 



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 2019
  • 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.


23/6: Administrative procedures: registration, lodging, orientation (tour on campus, get-together)

24/6: Lecture series: 1) Defining the Med diet in 2019; 2) Innovations in Med food technology

25/6: Lecture series: 2) Innovations in Med food technology; 3) Food pyramid and Med diet

26/6: Technical visits: Olive oil factory

27/6: 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

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:

Deadline for application: April 04, 2019 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.

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

Reisfeld Residence on the Smith Faculty campus,

Housing: € 50 per night

Travel expenses and food are not included.

Partial stipends are available to cover part of the costs.

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



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:

International School of Agricultural Sciences:

Summer Program in Agricultural Sciences

July 8-August 8, 2019

70 Academic hours - 5 Credits 


  • Effluents – Reclamation, irrigation and environmental implication – 3 credits

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.

  • Effects of biotic and abiotic stresses on agricultural crops – 2 credits

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:  

Brochure and Application Forms


PDF icon2019 Summer Agriculture Program Brochure

PDF icon 2019 Summer Program Requirements and Course Descriptions

Microsoft Office document icon2019 Summer Program Application Form

Microsoft Office document icon 2019 Summer Program Medical Certificate