Basic information
Grant scheme:
ERASMUS +PROGRAMME, STRATEGIC PARTNERSHIPS FOR VOCATIONAL EDUCATION AND TRAINING
Name of the project:
Investigation of Traditional Cheese Production Tecnology and Standards in the Light of European Union -BestCHEESE
Project number:
2019-1-TR01-KA202-077415
Duration of the project:
01/09/2019 – 31/08/2021
Partners involved:
Eskisehir Directorate of Agriculture and Forestry (Coordinating institution)
Azienda Sanitaria Provinciale di Agrigento
Slovak University of Agriculture in Nitra
Veterinary Faculty of University of Ljubljana
Ankara University
Batman Directorate of Agriculture and Forestry
As part of the project, courses on local cheeses were created in Turkey, Italy, Slovenia and Slovakia. You can test your knowledge of local cheeses with the test you can find here: https://www.bestcheeseeu.com/slovak/dersler.aspx#slide-3
Aim of the project:
To contribute to the elimination of regional differences by developing ICT-based training methodologies on the production technology and hygiene standards of local cheeses in the EU member and candidate countries.
The partners invovled in the project are responsible for preparation of the 2 modules:
- Hygiene and Sanitation Practices in Traditional Cheese
- Health Risks of Traditional Cheese
Kick off meeting in Turkey:
https://www.agrobiotech.sk/en/the-meeting-of-the-international-project-bestcheese-in-turkey/
The meeting in Slovenia:
https://www.agrobiotech.sk/en/erasmus-best-cheese-project-visited-slovenia-local-cheeses-2/
The meeting in Slovakia:
https://www.agrobiotech.sk/en/the-third-international-meeting-on-the-bestcheese-project-in-slovakia/
The meeting in Italy:
The closing meeting in Turkey:
https://www.agrobiotech.sk/en/the-closing-meeting-of-the-bestcheese-project-was-held-in-eskisehir/