Categories
Events

STUDYTOUR IN SOMOGY COUNTY

The next stop of the GASTROTOP project was the 2-day study trip in Somogy county, where the project partners and the guests involved in “free” meals could participate in the programs organized by SKIK. The studytour was started with a visit to the Hansdönner Brewery, where the partcipants could gain an insight into gluten-free beer production. The following station was the Fino-food dairy company, where the dairy producton and the milk-free products were presented.

In the second half of the day the programmes and presentations were held in the Bánó Mária Kastélyszálló in Felsőmocsolád. In the afternoon two interesting lectures were held about the production of chemical-free cosmetics and its experiences. After the presentation the owner guided the group around the wonderful castle and told about the history of it, which can be traced back to the beginning of the 19. century. Finally, the last programme of the day was an interesting presentation of the organic wine production.

On the second day of the study trip, the Babérliget Kúria in Polány and Hertelendy Castle in Kutas were visited, where the group had a guided tour in both institutions and the experiences of ‘free’ dining were presented.  In both places, the quiet environment, event organization and quality food has a great emphasis. Nowadays that kind of diet, which is free of certain ingredients is not only demanded by guests suffering from allergies or intolerances, but other people who has no food intolerance chose it more likely than the usual diet. Experience also shows that there is already a growing need for healthy food, which is free of additives and certain ingredients.

A total of 25 people took part in the two-day program, including Croatian and Hungarian participants.

Categories
Events

TRAINING IN THE PREPARATION OF “FREE FROM” DESSERTS IN KAPOSVÁR

After the food preparation training, the “free-from” dessert preparation training within the GASTROTOP project was completed in May.

The 30-hour program was attended by pastry chefs and other relevant people, a total of 14 people, who prepared different desserts in different “free from” versions. As part of the training, cakes, creams, pancakes, donuts, and other fantastic cakes were prepared.

The goal of the education was to find possibilities and ingredients in catering that can be used to provide a taste experience to those suffering from food intolerance or allergies.

Categories
Events

THE COOKING COURSE OF THE GASTROTOP PROJECT TOOK PLACE IN KAPOSVÁR

In February 2022 the Somogy Chamber of Commerce and Industry organized a 30-hour training, namely Preparation of “Free” food in the framework of the GASTROTOP project, in which 17 person participated. The training was mainly promoted for those who would like to prepare different dishes in a different way due to some kind of health problem.

In the theoretical part, the concepts about various nutritional disorders were discussed and the practice showed how it is possible to prepare meals in a gluten-, dairy- or sugar-free version by substituting certain ingredients.

The participants prepared multi-course menus in a different way than the traditional one, in several versions. Fantastic dishes were created using different ingredients.

The training served as a good opportunity to learn about the health aspects of eating and to improve the standard of gastronomic services.

Categories
ProjectComunication

PROJECT PARTNER MEETING IN ZALAEGERSZEG

In the GASTROTOP project, the project partner meeting was organized by ZMKIK on 15th June 2022, in Zalaegerszeg. At the meeting, the partners reviewed the completed and remaining project tasks, and the project schedule was updated. The project partners agreed on possible budget modifications and determined the indicators achieved and to be achieved.

Categories
GastroWorkshops

MY FOOD – MY LIFE WORKSHOP

On 17th of May 2022 the My food – my life workshop within the framework of GASTROTOP project was organised at Zalaegerszeg in Arany Bárány Hotel. At the event Krisztina Monori dietitian informed the attendance about the basics and particulars of ‘free from’ meals. Barbara Bolla naturopath-phytotherapist, certified aromatherapist, functional nutrition consultant presented about health challenges of intolerances, dietary supplements, herbs, the beneficial effects of essential oils for our health. With the help and lead of the presenters the attendees could prepare vegan milk and Superfood. The event was closed by joint ‘free from’ lunch.

Categories
Training

EDUCATION OF PASTRY MAKERS FOR THE PREPARATION OF DESSERTS WITHOUT ADDITIVES

As part of the educational project GASTROTOP, the Zala County Chamber of Commerce and Industry held a 30-hour education on confectionery. The participants of the training were able to get acquainted with without gluten-free, lactose-free, eggs and sugar-free ingredients that can be used to replace traditional ingredients that cause food intolerance and food sensitivity. The acquired knowledge was also applied in making all kinds of cakes. We asked two training participants what their further intentions are after the education and what is their opinion about this initiative?

Katalin Sinkovics Tamás is a world champion in confectionary and a bronze medal holder who works as a confectioner at the György Thúry Vocational School, Center for Vocational Training in Nagykanizsa. She told us that she worked in a pastry shop, then in a family-held business, later in a hotel, all of which she replaced with a job in a school ten years ago. She has always taught students because she enjoys learning the tricks of the trade, which includes preparing students for competitions. She enjoys learning herself, and signed up for this training to gain practical experience in preparing pasta.

“- Compared to regular wheat flour, it’s really different to work with oat flour or rice flour because they behave differently, just like coconut milk which has a completely different taste than cow’s milk. It was interesting to taste cakes made from ingredients without additives. There is no big difference. For example, there was only a difference with poppy seed cakes because these gluten-free flours also contain starch and therefore completely absorb moisture.”

As she said, she is very happy to participate in this education because she is enriched with both theoretical and practical knowledge. The administration of the vocational school in which she works in wants to incorporate this newly acquired knowledge into its curriculum, which includes the teaching of dietary confectionery. Food sensitivities are a special area, which is why it would be good for children to have more thorough knowledge about substitute ingredients and how to make cakes without additives. Namely, there is an increasing demand for these special products in the hospitality industry.

Ms. Ibolya Manyák Móré from Vonyarcvashegy believes in nutrition reform and has been organizing camps as an ethnographer and lifestyle consultant for over thirty years.

“- I voted for the reform diet. My curiosity stems from gaining knowledge in making all kinds of cakes without additives. My daughter grew up in it. She leads an absolutely healthy lifestyle, as does the whole family. A few years ago I got an allergy, so I had to work it into my daily life and eat accordingly. I signed up for education in order to improve my knowledge and apply it in my work.”

Categories
Training

FREE TRAINING FOR CONFECTIONERS

Within the framework of Gastrotop project, free from training was implemented for confectioners.

The training was held at Zalaegerszeg, from March to April 2022.

The aim was to give information about sweets and bakery in a gluten-, milk- and sugar-free version and to learn to prepare free from confectionery products.

The participants were very satisfied and the training was a great success.  


Categories
Training

FREE TRAINING FOR CHEFS

Within the framework of GASTROTOP project, free from training was implemented for chefs.

The trainings took place at Zalaegerszeg, Hungary in March 2022.

There was a  5-hour theoretical and a 25-hour practical part of the training.

The participants could acquire knowledge about the preparation of meals in a gluten-, milk- and sugar-free version.

The participants were very satisfied and the training was a great success. 


Categories
StudentNetworking

STUDENTS PRESENTED THE GASTROTOP PROJECT AT THE DAYS OF MARCEL PL. KIEPACHA IN KRIŽEVCI

THE HIGH SCHOOL OF ECONOMICS PARTICIPATED IN THE DAYS OF MARCEL PL. KIEPACHA

10th February 2022, students of the Higher School of Economics in Križevci Tea Skukan and Timon Fabijanec participated on Days of Marcelo pl. Kiepacha. The event called “Kiepachonovacija” was held in the Development Center and Technology Park Križevci, in which, in addition to VGUK, secondary and elementary schools, KLIK – Križevci Climate Innovation Laboratory, Križevci Association of Technical Culture and the Alliance of Croatian Innovators participated.

VGUK students, together with their mentors Sandra Kantar and Kristina Svržnjak, presented the GASTROTOP project in terms of innovative forms of lectures and students’ knowledge acquisition through projects and through future activities on the project whose vision is “Student ideas to help rural-tourist economies in creating products with added value on benefit of the health and hedonism of their guests”.

The report was compiled by: Tea Skukan and Timon Fabijanec

Categories
ProjectComunication

A MEETING OF PROJECT PARTNERS WAS HELD AT THE UNIVERSITY IN VIROVITICA

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