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:
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.
The course will include the following topics:
- 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
Cooking the Mediterranean diet cuisine.
3. Professional tours
- Olive oil factory
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
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: firstname.lastname@example.org
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, http://intschool.agri.huji.ac.il/reisfeld-residence
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
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: email@example.com
International School of Agricultural Sciences: http://intschool.agri.huji.ac.il/ells