The AGRO MAC-VET environment & EUE networks-projects:Synergies with the Leonardo Da Vinci LLP Programme.C. Sflomos/TEI-Athens, Y. Boisselier/MAC-Team, and P.Zoumpoulakis/NHRF Presented by C.Sflomos, on behalf of the AGRO-MACVET Project at CEJA rtd, 27-2-13

The use of vocational education and training in agriculture: attracting the best young people into farming

The European Multi-Actors Cooperation NetworkPôle Européen des Coopérations Multi-Acteurs

History of the MAC-Team networkOn Agri / Food / Biotech / Environment

80’s + mid 90’s

AGRO Biotech

AGRO – Biotech Pilot Project

Distance learning package for farmers Biotechnology in agricultural enterprises

GR Agro UETP + ACTIF-Europe

mid 90’s - 2005food-MAC pan-EU Networkwww.food-mac.com or www.food-net.eu

Training Needs Analysis for EU food SMEs.Formal creation of MAC-Team as International NGO.Multi-Actors Cooperation net

food - MAC

2005 - 2007AFI-MAC Transfer of Innovation www.afi-mac.com or www.e-incubator.eu

Training, coaching and decision making tools for business incubators & SMEs (incl. agro-food & rural biz).

AFI-MAC incubator

2004 - 2010EUE-net - pan-EU NetworkQ-Planet - Quality Placementswww.eue-net.orgwww.q-planet.org European University-Enterprise collaboration network (incl. agro, food, biotech, environment)

EUE-net

History of the MAC-Team networkOn Agri / Food / Biotech / Environment

2006 - 2010e-Dairy Farm –Transfer Innovation www.dairy-farm.eu

Remote dairy farms, diversification & rural businesses & development

+ e-learning repository:http://edf.learning-cat.eu

e-Dairy Farm

2011 - 2013hydro-culture – Partnership www.hydro-culture.eu

To build a European network on water management issues in farming and agro-industries.AQUA-VET

(hydroponics)…with CEJA?

hydro-culture

2011 - 2013new-food-tech – Partnershipwww.newfoodtech.com

To disseminate the novel food legislation & new technologies used in novel food production Meat & products labeling presented In 2013

new-food-tech

2011 - 2013Responsible practicesTransfer of Innovationwww.responsible-practices.eu

Training for Suppliers, Buyers and Consumers for more responsible purchasing practices in the supply chain.

Responsible

practices

History of the MAC-Team networkOn Agri / Food / Biotech / Environment

2006 - 2010oeno-MAC – Transfer Innovationwww.oeno-mac.eu

Training for Oenovation & for market coaching and supportwww.artdevivre-edu.eu partnership 2011 Low-alcohol beverages in 2013

oeno-MAC

2012 - 2014Art-deVivre– Partnership www.artdevivre-edu.eu

Market & training needs on Wine, Health & Social aspects, to reduce harm from alcohol abuse

Art-de-Vivre

2012 - 2014Wiki-Skills– Transversal LLPwww.wikiskills.net Wikis for lifelong learning, thus empowering civic behaviour, social inclusion, employability, cultural understanding and abilities to learn autonomously.

Wiki-Skills

- Social Responsibilitywww.hermes-osr.euwww.label-pro-rh.eusocial-economy-training.eu SMEs IPR, ICT security, Tutor certification, Social Funds …

Existing or

Future projects

and …

AGRO – MAC VET (2008 – 2010)GRAM

Feb 2013 MAC-team & Agro-MAC VET project 5

AGRO – MAC VET (2008 – 2010)GRAM

GRAM

Generally Recognized As Minimum

Curriculum of agricultural vocational training

www.agro-net.eu

Feb 2013 MAC-team & Agro-MAC VET project 6(VET – Vocational Education & Training)

TARGET GROUPS (beneficiaries):

• Agricultural and food technology students &

young graduates of post-secondary education (practical training in EU enterprises-state of the art-novel products)

Farmers, young entrepreneurs, consumers (training packages, seminars, Internet, Wiki-skills)

– Outcomes: 1408 placements & ~1200 trainees in Europe, 36 Success

Case Studies, WEB & OL Material, 18 Compendium

1458 Questionnaires TNA AGRO-MAC-Network Feb 2013 MAC-team & Agro-MAC VET project 7

Universities/Institut. 42

Host Countries 23

Host Enterprises 210

Austria Belgium Bulgaria Cyprus Denmark Estonia Finland France Germany Hungary Ireland Italy Malta

Netherlands Norway Poland Portugal Romania Slovenia Spain Sweden United

Kingdom Turkey

Feb 2013 MAC-team & Agro-MAC VET project 8

STRENGTHS WEAKNESSES

THREATSOPPORTUNITIES

SWOT analysis – AGRO MAC VET

Feb 2013MAC-team & Agro-MAC VET project

9

Strong European Environment Development of a reliable Network (home-abroad)Academic recognition

of the practical trainingSuccessful TNA-Efficient training Implementation of quality management

philosophy and systemsMotivating environment

STRENGTHS

Feb 2013 MAC-team & Agro-MAC VET project 10

Different structures established in each country (bureaucracy in some Organizations)

Differences / Gaps in Legislation between countries

Deficiencies on surveillance on SMEsInsufficient language communication

in small Enterprises, in some EU countries

WEAKNESSES

Feb 2013 MAC-team & Agro-MAC VET project 11

OPPORTUNITIESEU dimension / added value on studiesKnowledge of the European Labor MarketCross-country collaboration between Industry and

University (research projects, technology transfer )‘fermentation’ of new projects between beneficiariesImprovement of language and cultural competenciesJob opportunities in EU countries (potential employees)New entrepreneurships (novel products–new markets)

Feb 2013 MAC-team & Agro-MAC VET project 12

Economic barriersLack of interest in the training subject (IT phobic trainee in

applications of Murphy’s Law or HACCP-Microbiology)

Language and cultural deficienciesPoor communication inside/outside the CompanyLimited integration in the human resources capital of the

Company (fear for loosing jobs, especially nowadays)Insufficient knowledge of the scientific/technological

background (CEJA’s , MAC-Team’s, LdV initiatives)

THREATS

Feb 2013 MAC-team & Agro-MAC VET project 13

Efficient human resources (academics, administrators, stakeholders) committed to support trainees and inspired with the LLL philosophy

Clear understanding of mission & target groupFlexible administration (at all levels) & adaptable structures enhancing

new entrepreneurships Smart/sustainable activities (organic products, novel foods/technologies,

HEALTH & SAFETY for farmers and CONSUMERS)Close supervision throughout the trainingTM supported by Study Visits and SUCCESS CASE STUDIESOn-going evaluation and accreditation of the training activities

(EUROPASSport – DIPLOMA SUPPLEMENT – ECVET)Reliable NETWORK (Wiki-skills) & Win-Win approaches

Critical Success factors

Feb 2013 MAC-team & Agro-MAC VET project 14

Thank your for your attention !

• For more information: info@mac-team.eu B: +32 485 800 009

• Constantin SFLOMOSGR: +30 697 7485949

The projects have been funded with support from the European Commission.This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

Feb 2013 MAC-team & Agro-MAC VET project 15

Health & Safety

A Case Study for the Wine

OENOLOGY

Carbohydrates fermentation

Simpler substances

C6H12O6 2 CH3 CH2 OH + 2 CO2 ↑Glucose, fructose ethanolsaccharomyces

* Saccharomyces

Alcoholic Fermentation

anaerobic microorganisms

crucial point of wine making process Feedstock (eg grapes) should be checked and stored properly addition of a preservative or an antioxidant for the deactivation of acetic acid bacters and the protection of final products against prospective oxidations ranging from atmospheric oxygen e.g metabisulfite, K2 S2 O5

precautions against the formation of undesirable products

White wine : 11-13% vol Red Wine: 12-14% vol

The content of alcohol of an alcoholic beverage or an alcohol solution is referred as alcohol by volume (abbreviated as ABV) or as degrees Gay- Lussac (o). Alcohol by volume (ABV) is a standard measure of how much alcohol (ethanol) is contained in an alcoholic beverage (expressed as a percentage of total volume). In some countries, alcohol by volume is referred to as degrees Gay-Lussac.

Absorption and metabolism of alcohol GASTRONOMY

80 % of ethanol is absorbed by the intestine 20 % of ethanol is absorbed by the stomach BLOOD

liver brain

lungheartΝόμος του Henry

the evaporation of a volatile compound is proportional to its concentration in the solution in which it was dissolved.

Alcohol test

Absorption and transfer of alcohol to blood• The fulfillment of stomach and intestine

meaning the amount of food which is consumed with the alcoholic drink. Full stomach hinders the absorption.

• The type of food Food rich in fat moderates the absorption

• The type of drink (the percentage of alcohol ) Notice that in ‘strong’ alcoholic drinks, the evaporation of alcohol, begins before its conduction to the stomach (from the mouth and the larynx)

• The presence of carbon dioxide Carbon dioxide (soda) increases the rate of ethanol’s absorption.

• The rate of consumption For example, the ‘slugs’ can lead to a very quick transferal of alcohol to blood.

• A plethora of personal factors which depend on gender, physique, psychological outlook, age, systematic alcohol use (in which amount) etc

Absorption and transfer of alcohol to blood

Food rich in fat hinders its absorption

Why is easier for women to get drunk?

Α) women usually have (in relation to men) more adipose tissue, and less muscle tissue and consequently less blood volume Β) carry low concentration of the enzyme aldehyde dehydrogenase which catalyzes the conversion of ethanol to acetaldehyde

CH3 CH2 OH CH3 - CHO aldehyde dehydrogenase

-fatty

Fat and water moderate inebriation baking soda CO2 accelerates inebriation

Organs which play important role to alcohol’s metabolism liver (metabolize 14mL of alcohol per hour lugs) brain kidneys

HEALTHBeneficial action of ethanol and of other chemical compounds of the wine

Ethanol euphoric, appetizing, addictive

Beneficial Properties: antioxidant properties (phytochemical compounds )

protection against oxidative stress and free radicals decrease of the incidence of cardiovascular diseases antitumor properties reduction of elevated arterial pressure (due to K, P, Mg, Ca) reduction of LDL cholesterol due epicatechin of wine (especially the red wine)

SAFETYmain categories of danger

Α. natural: soil, stones, sediments, broken glasses

Β. biological: fungus (frowy products) and the products of their metabolism

(aflatoxins, ochratoxin A)

G. chemical: plant-protective substances, heavy metals, methanol, exceeding concentrations

of sulfur dioxide (SO2), acetaldehyde, allergenEncounter of dangers

• Tracing rules

• EU regulations for food (Reg 178/2002)

• «» for vini-viti sector (Reg 479/2008)

• HACCP, ISO

SAFETYDangers stemming from the alcohol use• Inebriation • hepatotoxicity/ mutagenicity • inhibits the absorption of several nutrient substances • addiction/alcoholism• coma PLEASE• Stop drinking, when you start dancing alone. (pls mind: it takes 2-4 tango, 3-4 syrtaki) • Then, keep walking, following the steps of the

French paradox & Greek saying for moderation “metro aristo” (Wine in moderation-MAC Team, LdV 2011 partnership project)

Thank your for your attention !

• For more information: info@mac-team.eu B: +32 485 800 009

• Constantin SFLOMOSGR: +30 697 7485949

The projects have been funded with support from the European Commission.This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

Feb 2013 MAC-team & Agro-MAC VET project 26