This website has been discontinued – last update by February 2021
important dates and ONline trainings
- 1st till 31st October 2019: team application and submission of the project proposal
- 3rd November 2019: official communication of acceptance of the teams
- 7th November 2019 at 10 AM CET: Webinar 1- Introduction to the Competition
- Presentation from the Introductory Webinar
- Recording of the Introductory Webinar (YouTube)
- 20th November 2019 at 11 AM CET: Webinar 2- Student Presentation Webinar
- Instructions for the Student Presentations
- Agenda for the the Student Presentation Webinar
- Presentation from the Student Presentation Webinar
- Recording of the Student Presentation Webinar
- 3rd December 2019 11.00 AM CET: Webinar 3- ‘Virtual Visit’ Webinar
- 17th January 2020 10.00 AM CET: Webinar 4- Student Suggestion Webinar
- Agenda Student Suggestion Webinar
- Presentations of the Student Suggestion Webinar
- Introductory presentation
- Improving Gluten-free Bread by Novel Arabinoxylan Networks
- Experimental Design
- Recording of the Student Suggestion Webinar
- Week of 27th January 2020 : Webinar 5- Project Review
- 11th February 2020 at 1.00 PM CET: Webinar 6- Soft Skills
- 15th February 2020: Submission of the project presentation and report
- 6th March 2020 from 12.30 - 16.00 CET: Final presentation of all the projects at the FoodFactory-4-Us Final Virtual Conference in Sustainable Cereals in the presence of industry and multiplayer representatives and presentation of the winners. Please register here to join! And download the programme.
- Introductory presentation
- Closing presentation
- Recording
- Team presentations
- Team Adlai: Utilization of Job’s Tear as an alternative to rice or wheat flour in Southeast Asian countries
- Millet Revivers: Millets: The Forgotten Food for the Future
- S.P.E.L.Team: Spelt wheat – perspective ingredient in hardtack’s technology
- KinwaPak: Employing byproducts of the quinoa supply chain for packaging with potential antimicrobial activity
- The Angreaders: “Quinoama” a revolutionary ancient grain novel bread
- Greland: Using Greek wheat landraces for bread and pasta development
- Amamillet: Amamillet-A Healthy Snack to Achieve Sustainable Agriculture and Combat Double Burden Malnutrition
All online trainings and the Final Virtual Conference will be scheduled at an hour suitable the time zones of the teams.
The Advisory Board will inform all teams about the contents and any assignments of the above-mentioned trainings well in advance. Some online trainings will be recorded and a link to the video can be found here immediately afterwards as well as other materials.
All online trainings are recorded and can be viewed on ISEKI-Food Association's YouTube channel.
