<< Objectives >>The main objective is to enable participants to acquire knowledge and skills to overcome new challenges and demands of the labor market in digital era:-digital transformation adjustment along with the participant digital ability edvelopment-adoption of new methods of learning and teaching-creation of digital educational materials-International databases for teachers for international exchange of experience-Esolutions for distance learning and practice-Esolutions for tracking achievements<< Implementation >>Planned project activities:- efficient and motivated distance learning with Microsoft resources for education and SELFIE- training of teachers and students for the application of digital tools in online teaching- training of teachers and students to analyze the application of ICT tools in order to improve achievement- consolidation of students and teachers experience in online teaching and business in order to find a new way to monitor achievements towards personal growth and improvement<< Results >>The main goal of the planned activities is to provide the qualifications needed to overcome the work requirements causedby dynamic changes in the way of working. This includes training teachers to create and access digital educational content, mastering new ways of testing students' knowledge and new approaches to raising and maintaining student motivation levels. Improving the quality of online work will enable greater inclusion of students who need additional educational support.

"Homeland of indigenous varieties Prokupac and tammen is Aleksandrovačka Župa. Historical records show that viticulture in this area began already in the 12th century - the great mayor Stefan Nemanja prescribed in the Studenic Charter the amount of wine that the parish villages have to produce for the surrounding monasteries. Aleksandrovačka Župa has become interesting to the French during the period of ""Great French wine disease"", during the phylloxera crisis, which destroyed the vineyards of the Old Continent. The disease caused your herbivorous ""Filoxera"", which came to Europe from North America. In France, over 50% of the vineyards have been destroyed and the worst has passed through the Bordeaux region. Thanks to the Serbian State-vine-fruit-nursery-garden in Aleksandrovac, Zupa fought this disease and held healthy spines in her president. Kalem's varieties Tamljanik, in 1886, takes from the Župa, France, the Association of winegrowers ""Gala"" and their owners.The objectives of the project are:- to improve the chances of employment of pupils from secondary agricultural schools;- increase the sense of entrepreneurship and student initiative;- Increased motivation of pupils for further education (formal and informal);-to learn to communicate and use the basic vocabulary of a foreign language and use the terminology of their specialty;- get acquainted with going abroad;- developing students' creativity, team spirit;-function of professional development;- developing skills for improving the efficiency of practical teaching;- using methods for providing quality practice;-identification and inclusion of enterprises, as well as tools for documenting and assessing students for practical work;- supporting the acceptance of innovative practices, digital and non-digital;-forming / strengthening the network of partners and being in touch;-giving similarities / differences in work;- support for greater participation in European projects;-transfer of best practices and knowledge, integration of results in different fields;- learning a new culture that will help them understand their national identity;- Increasing interest in this profession;- to be a leading leader in the field of wine production and to maintain this educational profile in the future.Participants in the project are:-profesori-Snežana Mitrović, graduated engineer agriculture-food technology of canning and fermentation (project coordinator), Dejan Mihajlović, graduated engineer. agriculture-food technology of canning and fermentation, Sonja Marić, a graduate chemist.- pupils-5 pupils II and III years, educational profile winegrower-winemaker.The duration of the project is 18 months, the duration of mobility is 5 days +2 for travel.Activity program for 18 months:-Signing contracts between partner organizations, forming the Team's Wine Roads Project. International Meeting ""Towards Successful Cooperation"" (M1).- Students from the 2nd and 3rd year will be organizing a lecture on the topic of Erasmus + program by the staff of partner organizations, the project plan and program will be presented, and the culture of Serbia, Northern Macedonia and Slovenia will also be presented.- Selection of participants in the project. -Application of documentation (passport, insurance, health certificate), preparation of pupils and professors from English language. Talk of students and parents about the journey.- Educational lectures are held for students and teachers.- Mobility in Macedonia (C1)-Selection of selected lecturers.-Mobility in Serbia (C2).- Visit the wineries.- Participation in exhibitions.- Mobility in Slovenia (C3).- Participation in wine fairs.-Using the final report and presenting. International meeting ""Evaluation and dissemination of successful cooperation"" (M2).-Publication (dissemination) of activities that pupils and professors acquired on exchange.The project will affect:-living self-confidence, the skills of teamwork;- Transfer of knowledge and skills (horizontal learning), acquired for them and skills during mobility will be transferred to other students who did not participate in the exchange;- enhancing the motivation for learning a foreign language;- Tolerance and openness for the needs of a multicultural Europe;- developing work skills in groups / teams (planning, creating and executing, monitoring, evaluating assigned task) and responsibility for their actions;- increasing the motivation for participation in the realization of projects;- enhancing the motivation for learning digital technologies;- training for going abroad;-breaking / awakening knowledge from the field of wine-making;- Increased motivation for further learning of a foreign language;- Increased competencies in the use of digital technologies;- Replace ideas / projects taken from partners;- Better teamwork skills;- Increased motivation for active and creative participation in projects."

<< Objectives >>The main objective is to enable participants to acquire knowledge and skills to overcome new challenges and demands ofthe labor market in digital era: -advanced curriculum of the course digital marketing in tourism -digital transformation adjustment along with the participant digital ability edvelopment -adoption of new methods of learning and teaching -creation of digital educational materials -International databases forteachers for international exchange of experience<< Implementation >>The planned project activities are aimed at the training of teachers and students in the field of Marketing in Tourism, namely: content marketing and video, virtual reality in tourism, marketing of the tourist product using ICT tools and its better positioning on the market using social networks and training them to overcome the digital tourism challenges using Digital Marketing.<< Results >>The result of the planned activities is the provision of the knowledge and skills needed to overcome the work demands caused digital transformation and the use of ICT tools in Marketing. This involves training teachers to create digital educational content, mastering new methodologies and new approaches for advanced teaching in the Marketing in Tourism subject. Improving the quality of the Marketing curriculum will enable greater student achievement in the marketing of the tourist product.

"<< Objectives >>The project aims to structure an educational course on environmental sustainability for young people in agricultural VET schools. It will be carried out by expert trainers together with the teachers involved, responding to all the necessary needs to prepare students to realize a sustainable development. Teachers and educatoris will then be formed to look at the future of education by considering the labour market and the green sustainability.<< Implementation >>The project includes project management activities, a training activity for educators together with two experts, the development of a manual on a course to be implemented, a testing phase with 2 classes in the last year and finally the publication of the manual and dissemination of results.<< Results >>The general objestive of the project, in addition to the direct experimental application on the territory and linked to the needs of the proponents, is the creation of a ""model"" that can be exported to other contexts and can be adapted according to their specific needs.The project will therefore have a benefit not only on the actors involved (primarily educators and students), but also on the associations, bodies and territories involved."

Food allergy is a growing food safety and public health concern and is extremely important due to the incidence in humans; it has been an issue which is needed to be focused on. The frequency of food allergy has increased over the past 30 years, particularly in industrialized societies. The overall objective of this project is to develop skills of food control officers, to increase the level of compliance of food control officers and food businesses with EU directives in food safety monitoring and control strategies and to enhance knowledge about food allergens. Food control officers who are equipped with monitoring and control skills on food allergens will be much more beneficial to business life, and they will contribute to the development of the food premises about allergens. In order to achieve this goal, the specific objectives of the project are -to conduct a strategic road map and action plan, -to prepare an allergen management guideline and an allergen control checklist, -to develop a digital food allergy training website for food control officers and food businesses for easy access to information. -to prepare sample menus for food businesses to facilitate the use of informing allergens.-to provide trainings for food control officers on issues such as food allergy and its importance, food allergens, relevant legislation in Europe, allergen risk management in food businesses. Target groups of the project are food control officers, food producer businesses and collective consumption businesses (caterers, restaurants, canteens, cafes, etc.). Since all the outputs will be prepared for utilization and benefiting of food control officers, employees and employers of businesses, they are among target groups. Furthermore, they will be able to enhance their skills through benefitting from these intellectual outputs. Because they will gain very crucial information about food allergens in addition to their sectorial know-how.The final beneficiaries are people with allergies, students in primary and secondary schools, students in universities who aim to be a food control officer or an employee in a food business as a profession, learners studying in VET in areas such as cooking, gastronomy and tourism. Because the obtained intellectual outputs will make these groups get information about allergens, raise awareness of them, and contribute to their life and occupational experience.The expected results are as follows;1.The strategic road map and action plan for food allergens management will be conducted. (Output 1)2.The allergen risk management guideline, that will be used by food businesses, and the allergen control checklist, that will be used by food control officers, will be prepared. (Output 2)3.The digital food allergy training website for food control officers and food businesses will be developed for easy access to information. The food control officers, and employees and employers of food producer businesses and collective consumption businesses (caterers, restaurants, canteens, cafes, etc.) can get trainings, access to much more information, and use the documents (guideline and checklist) and related regulations needed in the food safety monitoring and control process. (Output 3)4.Open access to guideline, checklist and flexible learning website will be ensured by developing these intellectual outputs.5.A sampling of menus will be prepared for food businesses to facilitate the use of informing allergens in foods. (Output 4)6.Multiplier Events will be organized in each partner country in order to ensure that the project and it outputs will be disseminated to and will reach the target groups.There are 4 partners from 4 countries. The partnership includes different types of organizations; applicant is a local public body, Italian partners is Research Institute/Centre, Slovenian partner is a public-school center of biotechnic, and Greek partner is an agri-food SME. As seen, it is a mutually complementary partnership. Each partner can contribute to the project with its vast experience on food sector. Except applicant and Italian partner, the other 2 partners have experience in Strategic Partnership projects. Italian partner has experience in EU programmes such as Horizon 2020. Besides, applicant managed many projects granted from Regional Development Agency, and one of its staff has a vast working experience on project management and monitoring in Regional Development Agency and CFCU.It is planned to make a transnational project meeting (TPM) in each partner country. The meetings will be carried out per nearly 5 months. Partners’ staffs should participate in these meetings. The delegation of each partner will be constituted of 3-4 staffs. These participants will be the responsible people for the related intellectual outputs.