The University in Virovitica implements the GastroTop project within the framework of the Interreg V-A Cross-Border Cooperation Program HU-HR 2014-2020, which aims to develop comprehensive educational support for food producers and food preparation service providers in order to train them to create products and services intended for consumers with special needs nutritional needs (functional food, healthy food, “free from food”, food with special nutritional value, etc.).
As part of the mentioned project, the University in Virovitica hosted a project meeting that took place on Thursday (March 28, 2022) in hybrid mode (onsite and online), which was attended by all partners and supporting development agencies. The meeting was attended by members of the project team of the Higher School of Economics in Križevci, Ph.D. Silvije Jerčinović, prof.v.š. and Ph.D. Sandra Kantar, prof. (including Erasmus+ mobility students from Podgorica, Montenegro); members of the project team of the Šomođa County Chamber of Commerce from Kapošvar, Andrea Győrbíró-Kovács and Bianka Lucz, and members of the project team of the Zala County Chamber of Commerce from Zalaegerszeg, Valéria Szombat, Csilla Czigány and Gyula Bogánr. Also, members of the project team of the Hungarian University of Agricultural and Life Sciences from Kapošvar attended the meeting online, Prof. Dr.Sc. Viktória Szente and Assoc. Ph.D. Attila Pintér and representatives of the development agency PORA, Marina Belković and Nikolina Balaško. In front of the host, the meeting was attended by members of the project team and representatives of the Polytechnic, led by vice-deans Dr. sc. Irena Bosnić, prof. V.Sc., Rikard Bakan, M.Sc. and Ph.D. Damir Ribić, prof., and project manager Božidar Jaković, mag.oec., vice president.
The main goal of the meeting was to review the activities and difficulties in project implementation (achieved effects and indicators) and to define the timetable and schedule for the implementation of project activities for the 3rd quarter. It was particularly emphasized that a large number of participants/users of the project responded to the project activities, both in the implementation of primary research on the demand for food services and agricultural products, as well as in the implementation of training for the preparation and serving of food and desserts for consumers with special dietary needs. It is expected that the implementation of the project will encourage entrepreneurship in the domain of food production and preparation among students of agriculture and tourism in the cross-border area (HU-HR) with the aim of promoting self-employment of the young population.
University of Virovitica
Department of Tourism