Mediterranean Diet: from Genes to Health

24 June - 5 July 2018, Robert H. Smith Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel

Deadline for application: April 10, 2018 or until places are filled.

Introduction

For thousands of years people living along the Mediterranean (Med) coast have indulged in a diet rich in fiber (fruits and vegetables) and quality fats and proteins and sometimes a glass of locally made wine to complete a meal. This so-called Mediterranean diet has long been one of the healthiest diets known to man. In addition, the Mediterranean diet is also a realistic and sustainable way to reduce disease-causing inflammation and lose weight or maintain a healthy weight.

The course will introduce the students to components of the Mediterranean diet as well as the scientific evidence for its health benefits. The summer course will allow the participating students to achieve unique insights into the Mediterranean diet together with cutting-edge scientific evidence for its disease prevention traits. 

Course contents   

The Course will include the following topics:

1. Lectures

  1. Defining the Med diet in 2018
  2. Innovations in Med food technology
  3. Food pyramid and Med diet
  4. Med diet in the nutrigenomics and nutrigenetics era
  5. Evidence-based health benefits of Med diet
  6. Med diet and metabolic disorders
  7. Med schedule - food by the clock
  8. Med diet and bone health

2. Cooking

  • Cooking the Med diet cuisine.

3. Professional tours

  1. Olive oil factory
  2. Winery

4. E. learning

  • A website of the course will be created, which will serve as an interactive platform where students and mentors will be able to dialogue and exchange views before course and for the preparation of the final guided project.

5. Final guided project.

  • Case study presentation + written extended abstract.
  • Students will work in pairs and will choose a topic, in advance, among topics of case studies that will be provided by the teachers of the course.
  • The students will present their fruitful work and will hand out an abstract, during the last day of the summer school.
Schedule

24/6: Organizational procedures: registration, lodging, orientation (tour on campus, get-together).
25/6: Lecture series: 1) Defining the Med diet in 2018; 2) Innovations in Med food technology
26/6: Lecture series: 2) Innovations in Med food technology; 3) Food pyramid and Med diet
27/6: Technical visits: Olive oil factory
28/6: Lecture series: 4) Med diet in the nutrigenomics and nutrigenetics era; Med diet cuisine
29/6: preparation of papers and presentations
30/6: Free day
01/7: Lecture series: 5); Evidence-based health benefits of Med diet; 6) Med diet and metabolic disorders
02/7: Technical visits: Winery
03/7: Lecture series: 7) Timing of food in the Mediterranean;
04/7: Presentation of projects; 8) Mediterranean diet and bone health
05/7: Presentation of projects by students and discussion with a panel of experts

Credits

7.5 ECTS

Language

English

Application

Please fill in the application form and send it to Ms. Noa Schwarzwald, at the International School of Agricultural Sciences, Robert H. Smith Faculty of Agriculture Food and Environment, Rehovot, Israel: noapl@savion.huji.ac.il 

Deadline for application: April 10, 2018 or until places are filled

Information

During the online phase at home, participants will have access to recommended literature for course preparation
Course format: Mix of lectures, technical visits, guided projects and excursions
Level: The course is aimed at students of biology, water and soil and agricultural sciences or related subjects who have already passed university elementary courses of at least 2 years.
Social Program: Welcome and farewell party. A night-out in TLV , students gathering off-campus.
Medical insurance: compulsory
Visa: Students, which are nationals of the ELLS participating countries**, do not need a visa to Israel. Otherwise please contact MS. Noa Schwarzwald to see whether you need an entry visa to Israel.

** Except China.

Location

Robert H. Smith Faculty of Agriculture Food and Environment, Rehovot, Israel

Accommodation

Reisfeld residence, on the Smith Faculty campus
http://intschool.agri.huji.ac.il/reisfeld-residence

Costs

Housing: € 50 per night
Travel expenses and food are not included.
Partial stipends are available to cover part of the costs.

Contact

Contact persons for scientific questions

Prof. Dr. Oren Froy
Institute of Biochemistry, Food Science and Nutrition
Robert H. Smith Faculty of Agriculture Food and Environment, Rehovot 76100, Israel
Phone: +972-8-9489746
Email: oren.froy@mail.huji.ac.il

Coordination

Contact person for technical questions:
Ms. Noa Schwarzwald
International School of Agricultural Sciences, Robert H. Smith Faculty of Agriculture Food and Environment, Rehovot 76100, Israel. Tel: +972-8-9489996; email: noapl@savion.huji.ac.il
International School of Agricultural Sciences:
http://intschool.agri.huji.ac.il/ells