BEGIN:VCALENDAR VERSION:2.0 PRODID:-//ACE2-EU European University - ECPv6.17.0//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:ACE2-EU European University X-ORIGINAL-URL:https://www.ace2eu.eu X-WR-CALDESC:Events for ACE2-EU European University REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:Europe/Helsinki BEGIN:DAYLIGHT TZOFFSETFROM:+0200 TZOFFSETTO:+0300 TZNAME:EEST DTSTART:20250330T010000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+0300 TZOFFSETTO:+0200 TZNAME:EET DTSTART:20251026T010000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:+0200 TZOFFSETTO:+0300 TZNAME:EEST DTSTART:20260329T010000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+0300 TZOFFSETTO:+0200 TZNAME:EET DTSTART:20261025T010000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:+0200 TZOFFSETTO:+0300 TZNAME:EEST DTSTART:20270328T010000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+0300 TZOFFSETTO:+0200 TZNAME:EET DTSTART:20271031T010000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;VALUE=DATE:20261019 DTEND;VALUE=DATE:20261024 DTSTAMP:20260820T102747Z CREATED:20260817T100920Z LAST-MODIFIED:20260820T102747Z UID:19542-1792368000-1792799999@www.ace2eu.eu SUMMARY:Functional Food: When Science Meets Bioeconomy and Creates Health Lifestyle DESCRIPTION:« All Events\n \n \n \n \n \n Functional Food: When Science Meets Bioeconomy and Creates Health Lifestyle \n \n \n \n \n \n 19 October 2026\n\n \n \n - \n\n 23 October 2026\n\n \n \n \n \n \n \n \n \n \n \n \n Course Type: Applied Blended Challenge (ABC) ProgrammeDates: Online component — 5\, 7\, 9\, 12\, 13\, 26\, 27 October 2026\, 10:00–12:00 CEST · On-site component — 19–23 October 2026Credits: 3 ECTS credits and a certificate of attendance The agri-food sector is rapidly moving toward bioeconomy and functional ingredients — extracting maximum value from grapes\, olives\, sunflower\, flaxseed and berry by-products to create healthier\, more sustainable food and beverages. This ABC tackles a real-world challenge: How can researchers\, food technologists and producers transform wines and edible oils into high-value functional products while ensuring stability\, safety and proven bioactivity? \n \n \n \n \n\n Application deadline \n \n \n 00\n Days\n \n \n 00\n Hours\n \n \n 00\n Minutes\n \n \n 00\n Seconds\n \n \n Applications are now closed. \n\n\n \n \n \n \n \n \n \n \n \n \n \n 1. Organising Institutions & Stakeholders\n \n Goce Delčev University — Teachers: Sanja Kostadinović Veličkovska (Lead)\, Emilija Miteva Kacarski Universidad Francisco de Vitoria\, Spain — Teacher: Estela Pérez Lago Polytechnic University of Santarém — Teachers: Ana Teresa C. Machado Ribeiro\, Helena Maria C. Sousa Mira External stakeholders: Local Macedonian wineries (host on-site visits\, real-world context for wine chemistry and functional-wine development); Cold-pressed edible-oil producers (practical context for edible-oil chemistry\, cold-pressing techniques and functional-oil formulation) \n \n \n \n \n \n \n \n 2. Course Description\n \n The agri-food sector is rapidly moving toward bioeconomy and functional ingredients — extracting maximum value from grapes\, olives\, sunflower\, flaxseed and berry by-products to create healthier\, more sustainable food and beverages. This ABC tackles a real-world challenge: How can researchers\, food technologists and producers transform wines and edible oils into high-value functional products while ensuring stability\, safety and proven bioactivity? Working alongside Macedonian wineries and oil producers\, students apply principles of wine chemistry\, edible-oil chemistry\, controlled fermentation and cold-pressing. They learn to design functional wines with low alcohol and high bioactive content and functional edible oils from germinated seeds\, and to identify\, quantify and characterise key bioactive compounds — anthocyanins\, proanthocyanins\, flavonoids\, tannins\, resveratrol\, phytosterols\, Vitamin-E compounds\, carotenoids and fatty acids. \n \n \n \n \n \n \n \n 3. Learning Journey\n \n Online sessions (5–27 October 2026 · 20h synchronous\, 10:00–12:00 CEST): Functional fermented beverages — vinification\, wine-making and fermentation with selected wine yeasts. Chemical composition of wines and grape pomace. Curated readings and recorded lectures. Knowledge quizzes and participation in online debates to promote critical analysis and exchange. Online dates: 5\, 7\, 9\, 12\, 13\, 26 and 27 October 2026. On-site sessions (19–23 October 2026 · 25h · UGD): Practical laboratory work at UNILAB (Faculty of Agriculture) on wine chemistry\, wine control\, edible-oil quality and food control. Winery visit in Macedonia — connecting academic learning to real industry practices. Hands-on analytical sessions: identification and quantification of bioactive compounds using current analytical techniques. Workshops and scientific meetings. Discussion of joint research opportunities and publishing in international journals. Independent / group work (45 hours): Critical analysis of scientific literature on bioactive compounds. Group design work on functional-food formulations. Reflection on environmental and economic implications of by-product valorisation. \n \n \n \n \n \n \n \n 4. Learning Objectives\n \n Provide students with solid knowledge of wine markets\, supply chains\, international laws and cultural considerations relevant to the wine industry.Provide students with knowledge of vinification and wine-making\, controlled fermentation and production of functional wines with low alcohol and high bioactive content.Provide students with solid knowledge of cold-pressing\, germination of oil seeds and production of functional edible oils with high bioactive content.Understand the phytochemical composition of raspberry\, blackberry and grape pomace\, with emphasis on identification\, quantification and characterisation of anthocyanins\, proanthocyanins\, flavonoids\, tannins and resveratrol.Understand the phytochemical composition of raspberry and blackberry cake after cold-pressing (pomace)\, with emphasis on free fatty acids\, fatty acids\, Vitamin-E-active compounds\, carotenoids and phytosterols.\n \n \n \n \n \n \n \n 5. Who Should Apply\n \n Level: Undergraduate and postgraduate students from ACE²-EU partner universities. Fields: Agriculture · Biotechnology · Nutrition · Food Science. Mindset: Motivated to work in multidisciplinary international teams developing functional-food solutions with positive health impact. Language: English B1–B2. \n \n \n \n \n \n \n \n 6. Application Process\n \n Apply here: https://forms.gle/EPgQPLo9W497pWKU7 Deadline for receipt of applications: 20 July 2026 Please note that submitting an application does not guarantee a place on the programme. Participating institutions apply their own internal selection procedures. Prior to the start of the course\, selected participants will receive a welcome email from the ACE²-EU Alliance containing detailed information and instructions specific to the programme. \n \n \n \n \n \n \n \n 7. Further Information\n \n sanja.kostadinovik@ugd.edu.mk ·emilija.miteva@ugd.edu.mk\n \n \n \n \n \n \n \n \n \n\n \n Add to calendar \n \n \n\n \n \n \n Google Calendar\n\n \n iCalendar\n\n \n Outlook 365\n\n \n Outlook Live\n\n \n \n\n \n \n\n \n \n \n \n \n \n \n\n Civilian Contingency Planning: C2PE BISR \n\n\n \n \n Agritourism\, local traditions and impact in the communities \n\n \n\n \n \n \n \n \n \n \n \n \n \n\n Categories: \n Student Opportunities URL:https://www.ace2eu.eu/event/functional-food-when-science-meets-bioeconomy-and-creates-health-lifestyle/ CATEGORIES:Student Opportunities ATTACH;FMTTYPE=image/png:https://www.ace2eu.eu/wp-content/uploads/2026/08/website-calendar-1-20-scaled.png END:VEVENT END:VCALENDAR