Questionnaires of Spanish Short Time Exchange Activities.

​

 

 

 

 

​

​

​

The final programme for the 4th STE in Spain contained some modifications and included new activities inside of the project objectives. The first day, as some of the partners arrived before to Malaga, we took the opportunity to carry out an activity about the Mediterranean diet and there was a tasting of sardines that allowed to talk about the benefits of the fatty acids to raise awareness of the importance of a healthy lifestyle. The rest of the week was very intensive and with a great amount of different activities.

 

In the visit of milk factory, students understood the keys of the production, from the stage of breeding, care and feeding of flock to the production and processing of dairy products. Moreover they were able to taste different products of the factory.

 

The visit to OLEA could not be organised as the company couldn’t accommodate all the students, but students visited The Coastal Thermal Station of Almeria, where we enjoyed at healthy, breakfast, we were to be able to know the organization and operation of this central with the explanations of researchers and technicians and visit the plant Algae where an algae tasting was done. With this activity students could raise awareness for sustainability and the need to reduce wastage and of the value of sustainable production.

 

Another new activity included in the final planning was the visit to the Zaidin Research Centre (Higher Council for Scientific Research), due to problems to do the visit to Enersur. There we attended to two talks about “CSIC and EEZ: general overview and research aspects on food and health” and “Precision Agriculture”. After that we did a tour around the facilities (split in 3 groups) where we visited the greenhouses, growth chambers, research laboratories, instrumentation service and the iyophilized specimens.

At the end there was a workshop about “The smells of food science” – Students were confronted with a series of containers that they opened and smelt. They related the smell with some food-related process or product, and we explained the biochemistry behind those smells.

 

The following days continued with the activities initially planned, the visit of the "Olive Oil and Sustainability Active Museum", the talks with a biology specialist, the importance of Olive Oil in that land and the support of sustainable production of extra virgin olive oil.

 

During all the week, after each activity, students were required to complete a questionnaire about what they have learnt or to check their opinion about the activity. These questionnaires were done online. Moreover, in the different activities students took pictures and videos and at the end of the week they did a short video-presentation about their experience in Spain, this allow to develop the digital competence.

 

Finally, add that throughout the week there have also been cultural activities that have allowed to show the important mark that different cultures have left in Spain.

 

Main Activity description:

 

1-Mediterranean Diet: Benefits of the fatty acids and taste of sardines

​

We took the opportunity to carry out an activity about the Mediterranean diet and there was a tasting of sardines that allowed to talk about the benefits of the fatty acids. Spanish students do a presentation about the topic. This activity was not initially planned, but taking advantage of the stay in Malaga while the different partners arrived, it was organized.

 

Obj.     To raise awareness of the importance of a healthy lifestyle.

To research and experiment with different types of cooking

​

2- LEVASA: Leche de Vaca Sana (healthy cow milk)

​

It is a family business that is producing dairy products with a National Health Guarantee Certificate. In a guided tour, participants learned about key elements of cattle farming in the Jaén region, from the stage of breeding, care and feeding of flock to the production and processing of dairy products. The tour offered students a chance to discuss the principles of organic farming in the various partner countries and ended with a product tasting

Obj.     To understand the problems related to false nutrition and a sedentary lifestyle

           To raise awareness of the importance of a healthy lifestyle

           To develop linguistic, digital and social competences

 

3- Presentations about recycling

​

Students delivered presentations about the implementation of recycling in the different partner countries and in their families.

​

Obj.    To develop linguistic, digital and social competences

          To raise awareness for sustainability and the need to reduce wastage

​

4- The Coastal Thermal Station of Almeria.

​

Originally, we planned to visit the OLEA company, but it couldn’t accommodate all the students, so a visit to the Coastal Thermal Station of Almeria was arranged. It started with a healthy breakfast, including also products which contained algae. In a group activity, students then learned about the superfood algae. A tour of the facilities offered them an opportunity to ask researchers and technicians to explain nutritional aspects and further possible uses of algae. The company chairman gave a presentation in which he explained the company’s commitment to environmental issues by reducing harmful emissions.

​

Obj.     To raise awareness for sustainability and the need to reduce wastage.

    To raise awareness of the value of sustainable.

    To encourage entrepreneurship.

 

5- The Zaidin Research Centre (Higher Council for Scientific Research).

​

At the research centre students attended two talks about food and health and on the impact of precision agriculture on farming to make agriculture more sustainable. After that students were given a tour of the facilities. At the end there was a workshop about “The smells of food science.” Students were confronted with a series of containers that they opened and smelt. They related the smell to some food-related process or product, and we explained the biochemistry behind those smells.

This activity replaced the one originally planned to Enersur as a large number of students had to be accommodated.

 

Obj.    To raise awareness for sustainability and the need to reduce wastage.

          To research and experiment with different types of cooking.

          To develop linguistic, digital and social competences.

 

6- The "Olive Oil and Sustainability Interactive Museum".

​

In a guided tour the students were introduced to the process of sustainable production of extra virgin olive oil. A wide range of interactive activities provided an opportunity to test their knowledge on olive cultivation, the production of olive oil, healthy nutrition and sustainability. A small highlight was the olive oil tasting session.

Obj.     To raise awareness of the importance of a healthy lifestyle

To raise awareness for sustainability and the need to reduce wastage

To raise awareness of the value of sustainable regional, organic and Fairtrade good       

To develop linguistic, digital and social competences

 

7- Video Presentations

​

With their partners students produced short videos based on their experiences in the course of the STE.

​

Obj.    To develop linguistic, digital and social competences

​

8- Evaluation

​

Throughout the week, students were required to complete an online questionnaire to evaluate the various activities.

 

Obj.    To develop linguistic, digital and social competences

​

​

​