EPOS Problems Solving Projects Jan Moudrý jr., Petr Konvalina USB (CZ)
4 problem solving projects prepared by students groups Each project group leaded by more experienced student (Ph.D. student) Problem solving projects based on previous cooperation on research project and topics (application of outputs)
Implementation of sustainable menu into public cattering Ing. Jaroslav Bernas, Ing. Zuzana Jelínková (Robin Hyšpler, Ivana Pavlová) School canteen Cvrcovice (Cooking specialized school Cvrcovice) School canteen Veseli nad Luznici (ZS Veseli 1) School canteen Ceske Budejovice (ZS Dukelska)
Sustainable menu Regionality Regionality kitchen Cvrčovice Regionality kitchen Veselí Regionality kitchen ZŠ České Budějovice 58% 42% 43% 57% 75% 25% regional non-regional regional non-regional regional non-regional
Sustainable menu Fish and fish products 1% Eggs 2% Spice 2% ZŠ České Budějovice Drinks 1% Sweet 3% Fruit 6% Stock products 6% Fat 3% Milk and milk products 18% Meat and meat products 15% Vegetable 32% Cereal products 11%
Sustainable menu Enevironmental evaluation of tomato sauce" 1,60 1,40 CO 2 eq/pportion 1,20 1,00 0,80 0,60 0,40-79% 0,20 0,00 Rajská omáčka s hovězím masem a knedlíkem Rajská omáčka s krůtím masem a kuskusem
Sustainable menu Economical evaluation of tomato sauce" 40,00 35,00-16% 30,00 CZK/portion 25,00 20,00 15,00 nákupní náklady mzdové náklady provozní náklady 10,00 5,00 0,00 Rajská omáčka s hovězím masem a knedlíkem Rajská omáčka s krůtím masem a kuskusem
Time schedule: 01/12/2015 31/12/2015 Literature review and stakeholder interview 01/01/2016 31/01/2016 Study of current public canteens menus and possibilities of replacement by sustainable menus with focus on regional, seasonal, fresh and organic products. 01/02/2016 29/02/2016 Results interpretation and presentation preparation
Marketing strategies for organic milk sale in the Czech Republic new processing capacities Ing. Marek Kopecký (Martin Kepl, Lukáš Jůza) Bemagro, a.s. Malonty Organic farm Zvíkov u Českých Budějovic
Time schedule: 01/12/2015 31/12/2015 Literature review and stakeholder interview 01/01/2016 31/01/2016 Study of Czech current situation on milk market and evaluation of role marketing associations. 01/02/2016 29/02/2016 Results interpretation and presentation preparation
Development of new cereal products from Triticum spelta L. in cooperation with students Ing. Martina Stoličková (Bc. Markéta Kyptová, Barbora Hrdličková) iprodukční, s.r.o. Dubné
Time schedule: 01/12/2015 31/12/2015 Literature review and stakeholder interview 01/01/2016 31/01/2016 Laboratory work 01/02/2016 29/02/2016 Results processing and presentation preparation
Tabulka 1: Základní parametry pekařské jakosti Pšenice Pšenice Vzorek Pádové Mokrý špalda setá GI č. číslo (s) lepek (%) (%) Zeleny test (ml) Obsah bílkovin (%) 1 100 0 585 52 43,8 11,0 14,11 2 90 10 528 58 42,2 11,5 13,84 3 80 20 516 60 41,8 11,5 13,54 4 70 30 537 60 40,5 11,0 13,29 5 60 40 533 61 39,8 12,0 13,11 6 50 50 562 67 37,3 11,0 12,8 7 40 60 527 68 36,7 11,8 12,55 8 30 70 506 70 36,1 12,3 12,3 9 20 80 471 67 33,7 12,3 11,99 10 10 90 524 70 35,3 12,5 11,76 11 0 100 514 73 33,1 12,0 11,5
Tabulka 3: Výsledky senzorického hodnocení chleba připraveného z různých směsí Pořadí Směs Bodové hodnocení 1 Pšenice setá (100%) 2,55 2 50% pšenice setá, 50 % žito seté 2,78 3 50 % pšenice setá, 50 % pšenice špalda 2,85 4 Pšenice špalda (100%) 2,90 5 Pšenice seté, pšenice špalda, žito seté 2,95 6 Žito seté (100%) 3,68 Tabulka 4: Posouzení nákladů na chleba upečeného ze směsi s různým podílem pšenice špaldy Podíl pšenice špaldy Podíl pšenice seté (%) (%) 100 0 47 90 10 45 80 20 42 70 30 40 60 40 37 50 50 35 40 60 33 30 70 30 20 80 28 10 90 25 0 100 21 Cena 1 ks chleba podle modelové receptury (Kč)
Students try to cooperate directly with company (seller and processor of organic food). Students make literature review, quality analasis, senzoric evaluation of product and also economic assesment. They discussed during the meeting with company owner many aspects related to cooperation of students (University) and company.
Official SDO variety testing in organic farming in cooperation with University of South Bohemia Ing. Ondřej Vlášek (Ludmila Žáčková, Hana Slepičková) Organic farm Zvíkov u Českých Budějovic
Time schedule: 01/12/2015 31/12/2015 Literature review and stakeholder interview 01/01/2016 31/01/2016 Official methodology check and its application into farm practice (SWOT analysis). 01/02/2016 29/02/2016 Results interpretation and presentation preparation
Thank you for attention