As part of the celebration of World Environment Day and the course “Technology and Quality of Fermented Foods,” the Department of Food Science and Nutrition of TETD participated with an informational booth and student volunteers, under the supervision of Professor Ioannis Giavasis, in the event organized by the Region of Thessaly and the Environmental Center of Mouzaki on Friday, June 6th, at Pausilypon Park in Karditsa.
Young students from kindergartens and primary schools visited our booth and were informed about the basic principles of healthy eating. With the help of their teachers and the university students, they created their own food pyramids based on their dietary habits, learned useful information about the nutritional value of fermented foods and the usefulness of fermentation as a sustainable, natural preservation method. They also observed plant cells and microorganisms under the microscope—organisms involved in food fermentation or in the decomposition of food in the environment.
