A. Herrero1, S. Palmero1, G. Casado2

1University of Burgos (SPAIN)
2Colegio Aurelio Gómez Escolar (SPAIN)
The University of Burgos is involved in an Erasmus+ project together with five organizations in the field of education from different European countries. The “Proyecto enológico” is conducted by teachers of the Colegio Aurelio Gómez Escolar of Burgos (Spain), Escola EB 2/3 of Paredes (Portugal), Scuola Immacolata of Novara (Italia), Collège du Plantaurel of Cazères (France) and 1o Gymnasio Acharnon of Acharnes (Greece) secondary schools and teachers of the Department of Chemistry of the University of Burgos. The project includes groups of secondary education students aged between 12 and 15. The actions under KA201 makes it possible to work together, to develop, share and transfer innovative practices and joint initiatives to promote cooperation, peer learning, and exchanges of experiences, with the aim, inter alia, of modernising and reinforcing education and promoting language skills.

The project is a follow-up to a previous one (2014-1-ES01-KA201-004362) but with renewed objectives, management and procedures, and the contribution of the University of Burgos and 1o Gymnasio Acharon as new partner organizations. These objectives will be achieved through several activities such as transnational project meetings, workshops, working groups of students from the different countries, class-room expositions, web publishing, visits to companies or institutions related to the world of wine, etc. The students will continue the creation of an oenological company, monitoring both aspects of wine making and economic, administrative and legal aspects.

A description of the involvement in this project of the University of Burgos is shown in this presentation. That is, what a higher education institution can provide to this sort of project. Several activities are already in progress and others will be carried out throughout the course of the project. Among other things, guidance and advice on regulations established for the production of wines, as regards the process of making wines and the limits and methods of analysis for certain sought substances will be given. Workshops that will be held in the laboratory of Analytical Chemistry of the Faculty of Science of the University of Burgos in which physicochemical analyses of the wines made by the secondary school students themselves will be performed. On the other hand, two Bachelor Theses in the Bachelor's Degree in Food Science and Technology are currently in progress within the framework of the project. A fruitful relationship, both professionally and personally, is expected for all teachers and students involved.

The authors thank the financial support provided by EU (Erasmus+ project No. 2016-1-ES01-KA201-024948).