Working with pupils of the high-school in Krokos (Kozani, Greece) on saffron production, processing, quality, traceability and authenticity aspects

Postgraduate Thesis uoadl:1317892 598 Read counter

Unit:
Κατεύθυνση Διδακτική της χημείας και νέες εκπαιδευτικές τεχνολογίες
Library of the School of Science
Deposit date:
2014-10-30
Year:
2014
Author:
Τσιώγκα Αικατερίνη
Supervisors info:
Μαρία Τσιμίδου Καθηγήτρια ΑΠΘ (επιβλέπουσα)
Original Title:
Η χημική βάση των οργανοληπτικών χαρακτηριστικών των τροφίμων. Ανάπτυξη και εφαρμογή πρότασης διδασκαλίας Χημείας στη Γ’ Γυμνασίου με θέμα τον κρόκο- Κοζάνης
Languages:
Greek
Translated title:
Working with pupils of the high-school in Krokos (Kozani, Greece) on saffron production, processing, quality, traceability and authenticity aspects
Summary:
The present work is part of an MSc thesis entitled “The chemical basis of
saffron sensory attributes” which was carried out in the frame of MSc studies
in “Education in Chemistry - Novel Teaching Technologies (Chemistry Sch.
AUTH)”. In the workplan 36 pupils of the high school in the village Krokos
(located in the producing area of the PDO product “Krokos Kozanis”) were
engaged with production, processing, quality, traceability and authenticity
issues of this precious Greek PDO product. The aim was to stress the importance
of saffron production for the local economy and to strengthen entrepreneurship
and innovation in saffron cultivation and further expoitation. Local festival
was then organized by pupils and their teachers. In their festival pupils
presented their experience and exposed the documentary material from their
activities to the public. Presentations were also made by the instructors and
professionals. Local entrepreneurs, school teachers, parents and saffron
producers were present in their festival. For the first time in the Krokos
highschool life, a project related with the most important local product,
saffron, that is cultivated in the region for more than 100 years, was carried
out. Similar educational projects can be followed in other saffron-producing or
saffron-consuming areas of the world. It can be even considered as an example
for experience-based vocational guidance in high-schools.
Keywords:
Saffron, Project Method, Organoleptic characteristics, Field visit, Experiential learning
Index:
Yes
Number of index pages:
iii-vii
Contains images:
Yes
Number of references:
82
Number of pages:
xiii, 83
document.pdf (3 MB) Open in new window