Gastrotop
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.
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
The first meeting of the live project team for the needs of the GastroTop project (HUHR / 1901 / 4.1.1 / 0058) within the Interreg V-A Hungary-Croatia Cooperation Program 2014-2020 was held in the premises of the Polytechnic of Virovitica. In addition to the members of the project team of the Polytechnic of Virovitica, the meeting was attended by members of the project team of the College of Economics in Križevci Sandra Kantar, Kristina Svržnjak and Silvije Jerčinović.
Comprehensive educational support of food-service providers facilitating demand on emerging special dietary restrictions consumer market
Partners: University of Economics in Križevci (VGUK), University of Kaposvár (MATE), Polytechnic of Virovitica (VUV), Kaposvar Chamber of Commerce and Industry (SKIK) and Zalaegerszeg Chamber of Commerce and Industry (ZMKIK)
Project start: June 1, 2021, Project duration: 16 months
Total project value: 291.243,00 EUR VUV project value: 64.261,00 EUR
Project area
Higher education cooperation in the field of education of representatives of small agri-food companies, food service providers, students of vocational schools as potential future entrepreneurs in the sector, as well as consumers themselves on new trends in food consumption with emphasis on creating offers for consumers.
The subject of the project
Special food needs in the function of developing the tourist and catering offer of the cross-border HU-HR area and the design and implementation of informal educational programs for gastro tourism.
Purpose of the project
Develop comprehensive educational support for food producers and food preparation service providers who will be able to meet demand with special nutritional needs (functional food, healthy food, “free from food”, food of special nutritional value, etc.). With this approach, the project is aimed at encouraging entrepreneurship in the field of food production and preparation among students of agriculture and tourism in the cross-border area (HU-HR) with the aim of promoting the self-employment of young people.
The main goals of the project
Development and implementation of informal educational programs for gastro tourism (SKIK, ZMKIK, VUV), implementation of creative student camp (VGUK & MATE), workshops (VGUK), panel discussions for students, entrepreneurs, and academia in the segment of food production and tourism (VGUK), and a student workshop for innovations in the segment of food production focused on the special nutritional needs of certain target groups (VGUK).
Main project outputs
The project will create informal education programs for students/pupils and food tourism service providers (entrepreneurs in tourism), a study on the inclusion of individual stakeholders in the food tourism system, and a manual for educational support of foodservice providers that facilitate the search for special/new food categories dietary restrictions in identified target groups. It also includes exchange programs, a business idea competition, and a student creative camp.
Project beneficiaries
Students, agri-food processors, caterers, tourism workers.