July 17, 2019
The ‘Mediterranean Diet: from Genes to Health’ summer course ended last Thursday (4/7/2019). This two-week long course, held for the second year now, is an outcome of the prolific cooperation between the Faculty of Agriculture, Food and Environment and the ELLS (European League of Life Sciences) network, which incorporates the leading agriculture and science universities in Europe, China and New Zealand. The course participants studied different topics related to the Mediterranean diet, visited the biochemistry and food science institute’s labs on campus, participated in a Mediterranean diet cooking workshop, prepared goat’s cheese, and went on professional and touristic tours. Alongside academic learning, the students enjoyed social activities such as ‘the amazing race’ and a summer party at the pool.
The course included 30 biochemistry, food engineering and nutrition students from all around the world: Germany, the Netherlands, China, Israel, Sweden, New Zealand, Greece and Turkey.