The Summer School aims to favor the relationship between students coming from different European countries in both academic and social environments. This program will show the students the greatest advances of research in Fermented Foods developed at University of Valencia from three main arteries: Food Technology, Toxicology and Inorganic Chemistry. All three will be directed and focused in different Sustainability Development Goals proposed by WHO in the Agenda 2030. 

Students will be receiving the influences of Spain culture but most importantly the regional peculiarities of Valencia, a Mediterranean city where fermented foods constitute a key element in the food market (e.g.: wine industry, beer breweries). Hence, this will give students´ teams the greatest environment to develop a “MOTIVEM” idea based in fermented foods which they will present in the last day and if appropriate it will be presented in the Motivem Call from University of Valencia which it is a program enforcing entrepreneurship and innovation. In this way, one crucial part of this Summer School will be to promote team working, encourage interchange of ideas and set future projects for the food industry. Among that, teams will be constituted by international student which will provide a promising environment of new ideas and mixed culture of food to develop new fermented food products, encouraging the concept of application and product innovation.

The program structure is diverse, including lectures, workshops, team work, visits and social activities with the main objective that it results attractive to the participants. This program aims to promote their active participation. At the end of the program the participants will be trained not only in food fermentation science but also in new product development, marketing and social media in both theoretical and practical points of view. The program culminates with the presentation of a “hypothetical-new” fermented product by the different work teams as a result of an application of all they have learnt and including new ideas for the food of the future. 

This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 101017248