On 10 March 2023, the implementation of the Erasmus+ project “Education and training development for the treatment of food allergies in the HoReCa sector” was officially launched. The project, which lasts until 2025, is organised by BBS FCHT as project coordinator with the participation of several international partner organisations.
All partner institutions participating in the project sent their representatives to the kick-off meeting: Vice Dean Enikő Kahler-Korcsmáros associate professor and Vice Rector Renáta Machova associate professor from Selye János University, Komarno, Slovakia; Joana Quintela and Helena Albuquerquej assistant professors from Portucalense University, Portugal; Mustafa Yavuz associate professor, Burcu Aksoy Canyolu assistant professor and Havvanur Yoldas Ilktac assistant professor from Istanbul Medeniyet University, Turkey. The members of the BBS FCHT team are Dr Gabriella Soós, Dr Tamás Kozák, Dr Éva Gajzágó, Dr Andrea Lugasi, László Varga, Katalin Farkas and Attila Pataki-Juhász, with Dr Ágnes Szegedyné Fricz as an external consultant.
Following the brief welcome speeches of Andrea Lugasi and Tamás Kozák, László Varga introduced our institution to the partners, which was followed by the introduction of the partner organisations. After screening a short video about the main phases of the project, the methods and processes of project management were presented and discussed, providing the participants with all necessary information regarding the budget and the project administration.
Gabriella Soós, Éva Gajzágó, Andrea Lugasi and Tamás Kozák gave an overview of the work of the teams, presenting the outcomes to be achieved and the indicators to be met. The two main parts of the project are the examination of the legislative background and a survey of good practices in the industry as well as training course development and a pilot project.
The kick-off meeting was followed by lunch for all the participants, where Hedvig Hidvégi and Mihály Nagy presented the training kitchen of the faculty, which earned our guests’ recognition and, at the same time, an excellent practice was demonstrated in the area of allergen management.
As an outcome of our project, we will be able to convey up-to-date knowledge to our students in handling the complex problem of food hypersensitivity in the HoReCa sector in Hungarian and English languages, and we will also help our partners in the business sector with short-cycle training courses.
