aaelssdStreams:

Knowledge for Sustainable Development

Productive technological cycle "From field to table" for Sustainable Life Style: composition of soils as the basis for high quality food products; livestock development for sustainability in rural territories; technological features of milk processing and production of cheese and dairy products; consumer culture (preference) formation among the population; aspects of healthy diet; information and software support of modern farms.

The course will also enable students to create group projects on setting up and developing food production businesses.

The course is focused on students, postgraduates, PhDs, Doctors in different specializations since the issues of quality of social development, food production, human nutrition and environmental conservation are vitally important today.

Students are recommended to have basic knowledge of Word, PowerPoint and Excel.

Activities: lectures, workshops, outreach lessons, students PowerPoint presentations, guest speakers (as available). All students are expected to participate in class discussions on real-world problems.

Main modules:

1. Soil Conservation Management in Sustainable Agriculture

Description:

The course summarizes conservation practices: conservation tillage, cropping systems, fertilization, crop residue management, strip-cropping and contour farming and their influence on soil physical, chemical, and biological soil properties. Policies and relevant legislation are also outlined with an aim of providing guidelines and strategies in further implementing appropriate practices for sustainable use of soil resources.

Content:

Conventional and conservational agriculture. Soil properties changes under agriculture.Soil genesis and properties diagnostics. Decision-making process in soil amendment.

Learning objectives:

The goal of a given course is the formation in the students critical thinking about soil conservation practices implementation and sustainable land management.

Kind of class meetings

Hours

Lectures

2

Soil museum tour

1

Lab and field work

1

 

Tutor:

Dr Yuriy Kravchenko , Assoc. Prof., Agrobiology Faculty, National University of Life and Environmental Sciences of Ukraine (Kiev)

E-mail: kravch@i.ua, kravch@nubip.edu.ua


2. Livestock development for sustainability in rural territories  

Description:

Complex knowledge about functioning of animal production systems in the contemporary World will be gained by students. This in consequence may influence ability and skill to solve animal production problems and position of animal produce in the contemporary World with balanced judgment at different time perspectives. The superior effect of education in this area is channeling decision making towards sustainable systems of production - persistent in time and positive to environment.

Content:

Learning objectives:

Development of student’s ability to interpret data about animal production from regional, continental and global perspective taking into account historical, social, environmental and economic conditions

The aim is to prepare educated producer and consumer who will distinguish between pure marketing manipulation and real value of animal product based on scientific sources of knowledge. Student after completion of the course will be able to balanced judgment and valuation of animal products on the market. Student will be able to disseminate knowledge about animal production systems to other members of the society.

Kind of class meetings

Hours

Lectures

2

Workshops

1

Lab and field work

1

 

Tutor:

Prof. dr of science Andriy Getya , Faculty of Livestock Science and Water Bioresearches, National University of Life and Environmental Sciences of Ukraine (Kiev)

E-mail: getya@ukr.net

Prof. dr hab. Piotr Nowakowski , Faculty of Biology and Animal Science

Wroclaw University of Environmental and Life Sciences (Poland)

E-mail: piotr.nowakowski@upwr.edu.pl


3. Milk importance as raw material in processing of dairy products

Description:

In the course student will get knowledge about importance of milk for human nutrition and for industrial production. Course deals with the technology of dairy products. Attention is given to the study of the raw material, modification and processing steps and quality aspects of end products.

Content:

Chemical, physical, functional and nutritional properties of milk components. Processing technologies for milk and milk products: fermented milks, cheese, cream and butter and dried milk. Chemical and biochemical changes that occur during milk processing. Whey and whey products.

Learning objectives:

On completion of this course student should be able to :

  • Describe milk components of high nutritional value
  • Know technological processes of dairy products
  • Understand physical and chemical processes undergoing during manufacturing of dairy products
  • Know key dairy by-products and their valorization

Kind of class meetings

Hours

Lectures

2

Workshops

2

Lab and field work

1

 

Tutors:

Prof. dr hab. Jozefa Chrzanowska, the Faculty of Food Science, Wrocław University of Environmental and Life Sciences (Poland)

E-mail: jozefa.chrzanowska @upwr.edu.pl


4. Consumer culture (preference) formation among population. Aspects of healthy diet

Description:

Modern societies live in a ‘nutritional environment’ that is very different from the environments to which we had genetically adapted.

Major changes in human’s food supply accompanied the domestication of animals and the agricultural revolution about 10000 years ago. Later, the Industrial Revolution and especially developments in chemicals usage in agriculture and developments in food technology during the last 20-40 years (depending on country) brought about further major changes in the composition of food, also in the context of huge numbers of chemical additives.

Rapidly diet changes can be potentially connected not only with nucleotides sequence, but also with different gene expression what is investigated by epigenetic, i.e. study of heritable changes in gene activity that are not caused by changes in the DNA sequence. It seems that nutrigenomics and epigenetic studies are revolutionary way of viewing the food, but finding new genomics and epigenome based biomarkers of the early phase of diet related diseases is very important.

It is important to understand relationships among environment, food and human health what will be presented during class meetings.

Content:

Learning objectives:

The aim of the class meetings is finding the factors which could prove the connection among the environment as well as the high quality of natural, organic, traditional, regional food and disease prevention in modern human populations.

Kind of class meetings

Hours

Lectures

4

Workshops

4

Lab and field work

 

 

Tutors:

dr Karolina Łożna , Assoc. Prof., Faculty of Food Science, Wrocław University of Environmental and Life Sciences (Poland)

E-mail: karolina.lozna@ upwr.edu.pl

Prof Natalia Demeshkant, Education and Research Institute of Continuing Education, National University of Life and Environmental Sciences of Ukraine, Kyiv

E-mail: natalia.demeshkant@nubip.edu.ua


5. Information and software support of modern farms

Description:

Content:

Learning objectives:

This course aims to

Kind of class meetings

Hours

Lectures

4

Workshops

4

Lab and field work

 

 

Tutors:

dr Jacek Markowski , Assoc. Prof., the Faculty of Environmental Engineering and Geodesy, Wrocław University of Environmental and Life Sciences (Poland)

E-mail: jacek.b.markowski@gmail.com

dr Oleksandr Valchuk , Assoc. Prof., the Faculty of Veterinary Medicine National University of Life and Environmental Sciences of Ukraine (Kiev)

E-mail: valchuk_oa@nubip.edu.ua


II English for specific purposes

The course provides a communicative English learning experience where students can improve their language skills and fluency in English, build confidence and develop social skills

Key topics : Scientific professional vocabulary development skills, Language for making successful presentations, Easy and clear scientific communication

Kind of class meetings

Hours

Lectures

 

Workshops

4

Lab and field work

 

 

Tutors:

Liudmyla Dankevych , EFL Teacher, Senior Lecturer, National University of Life and Environmental Sciences of Ukraine (Kiev)

E-mail: ludmiladankevych@gmail. com


III Cultural and Historical Heritage of Kyiv and Kyiv Region

Key events : City tours around Kyiv, visiting historical places and museums in Ukraine, 1-day tour to the goat farm with tasting cheese and traditional Ukrainian cuisines

Student projects

The key element of Summer School program are students’ projects. These projects are based on tackling the real-life problems in farming, application of environmentally friendly technologies, setting up and developing food production businesses.

Students will divided to international 5-6 person teams on the beginning of Summer School, each team will take tasks for projects.

The participants will be provided with necessary tools to accomplish their projects. The project teams will present their results publicly at the end of the School.

Project fair

  • The project fair will start with short project presentations made by each team. After that each student will have to submit their preferences, selecting several projects of their interest sorted by priority.
  • After the voting is over program team together with supervisors and projects coordinators will perform matching procedure during which each student will be assigned to a project. As there are limitations to the size and composition for project groups, in case of projects that have got bigger number of bids than the number of places available, priority would be given to the students which skills (both submitted by students and observed by the lecturers) would fit the given project in the best way. Correspondingly the rest of the applicants will be distributed among the projects with less number of bids.
  • AAELSSD organizing team will do its best to generate a distribution that would fit most, yet we cannot guarantee that everybody will be assigned to the project of their first priorities. As project work is one of the core activities for the learning process, the students have responsibility of accepting the assignment, joining the designated project team and delivering the project results by the end of the School.
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