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Mediterranean Diet: from Genes to Health: Euroleague for Life Sciences

Mediterranean Diet: from Genes to Health: Euroleague for Life Sciences

  • January 30, 2021
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For original article click here

The summer school is postponed to 27/06 – 8/07/2021 on account of the COVID-19 virus pandemic.

Venue

The Robert H. Smith Faculty of Agriculture, Food and Environment, Rehovot, Israel

Introduction

For thousands of years, people living along the Mediterranean coast have been consuming a diet rich in fiber, fruits and vegetables, quality fats and proteins and an occasional glass of locally made wine to complement their meal. This so-called Mediterranean diet has long been considered to be one of the healthiest diets known to man. In addition, the Mediterranean diet is also a realistic and sustainable way to reduce disease-causing inflammation, attain optimal weight and enjoy long and healthy life. The course will introduce the students to components of the Mediterranean diet and to cutting-edge scientific evidence for its disease prevention capabilities.

Pre-requisites

The course is aimed at students of biology, nutrition and food technology, or related subjects who have already completed at least 2 years of basic university coursework.

Application

Application will open in January 2021

Please fill out the application form and send it to Ms. Noa Schwarzwald, at the International School of Agricultural Sciences, Robert H. Smith Faculty of Agriculture Food and Environment, Rehovot, Israel.

Application Deadline

 will be announced in the beginning of 2021

Course content

The course will cover the following topics:

1) Lectures
1 Defining the Med diet in 2019
2 Olive oil technology and importance in Mediterranean diet
3 Innovations in Med food technology 4 A taste of the Mediterranean
5 Med diet in the nutrigenomics and nutrigenetics era
6 Evidence-based health benefits of Med diet
7 Med diet and metabolic disorders
8 Timing of food in the Mediterranean
9 Med diet and bone health

2) Cooking
  Preparing the Mediterranean cuisine.

3) Professional tours
  a)    Olive oil production
  b)    Winery
  c)    Goat farm

4)   E- learning
The course website will serve as an interactive platform where students and mentors will be able to communicate and exchange views prior to the opening of the course. It will include recommended preparatory literature for the course and for the final guided projects.

5) Final guided project
Case study presentation + submission of an extended abstract.
Students, will choose a topic in advance, from the list of topics and case studies provided by the teachers. The students will critically-present their topic, hand out an abstract, and lead a group discussion at latter part of the summer school.

 

Intended Learning Outcomes (ILO)

After completing the course, the participants should be able to define one of the major challenges in our Western society – obesity and cardiovascular disease. Participants will examine possible diet. As a whole, the students will receive a toolbox allowing them to appreciate the knowhow and implementations of an alternative diet for future use in their countries

 

Course Schedule

24/6: Orientation and logistics: registration, self-introductions, lodging, tour of campus, more.
25/6: Lecture 1) Defining the Med diet in 2018; 2) Olive oil technology and its importance in Med diet
26/6: Lecture 3) Taste of the Mediterranean 4) Med diet in the nutrigenomics and nutrigenetics era
27/6: Lecture 5) Innovations in Med food technology, Cooking Lecture 6) Preparation of Med. Cuisine
28/6: Professional tour – Olive oil
29/6: preparation of papers and presentations
30/6: (Saturday) Free
01/7: Lecture 7) Med diet and metabolic disorders 8) Evidence-based health benefits of Med diet
02/7: Professional tour: Winery and tour to Jerusalem
03/7: Lecture 9) Timing of food in the Mediterranean
04/7: Presentation of projects; 8) Mediterranean diet and bone health
05/7: Presentation of projects by students and discussion with a panel of experts

Language

English

Course Format

Mix of lectures, cooking, professional visits, and guided projects

Credits

7.5 ECTS

Type of Assessment

Case study presentation + submission of an extended abstract.

Students, will choose a topic in advance, from the list of topics and case studies provided by the teachers. The students will critically-present their topic, hand out an abstract, and lead a group discussion at latter part of the summer school.

Cultural Activities/Social Program

Welcome get-together and farewell party. A night-out in Tel Aviv with Israeli students, student extracurricular activities off-campus.

Costs

Housing: € 50 per night
Travel expenses and food are not included.
Partial stipends are available to cover part of the costs only for students who are coming from ELLS institutions https://www.euroleague-study.org/en/universities.
**Tuition fees – free only for students who are coming from ELLS institution

Health insurance

compulsory (either from home country or through the Int’l School).

Visa

Students who are nationals of the ELLS participating countries** do not require an entry visa to Israel. Other nationals please contact MS. Noa Schwarzwald and inquire whether an entry visa is required.
** Excluding China (Chinese nationals require a tourist visa to Israel)

Accommodation

Reisfeld residence, on the Smith Faculty campus
http://intschool.agri.huji.ac.il/reisfeld-residence

Contact person for scientific questions

Scientific questions should be addressed to the academic head of the summer school,

Prof. Dr. Oren Froy
Institute of Biochemistry, Food Science and Nutrition
Robert H. Smith Faculty of Agriculture Food and Environment, Rehovot 76100, Israel
Tel: +972-8-9489746
Email: oren.froy@mail.huji.ac.il

Contact person for administrative questions

Administrative and other questions should be addressed to Summer School Coordinator,

Ms. Noa Schwarzwald.
The International School of Agricultural Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, Rehovot 76100, Israel.
Tel: +972-8-9489996
Email: noapl@savion.huji.ac.il

International School of Agricultural Sciences:
http://intschool.agri.huji.ac.il/ells

For original article click here

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