Recap Summer School

The summer school on “Food Science and Culinary Arts – from Field to Meal” was held at our institute for the second time in cooperation with the University of Arkansas. Together with 10 participants from different countries, four students from our institute learned about food production including food safety and food processing. The program started on the 7th of July with a welcome reception, a city tour through Graz and a cultural awareness session. We spent the second day at our institute to learn about the scientific background on food production. The program for the rest of the week started with an excursion to Silberberg with a workshop on juice, nectar and syrup production, in the afternoon we visited the pumpkin seed oil producer Hartlieb. The next day was spent at a local butcher where we produced our own sausages for BBQ. The following day included excursion to wine producers and wine tasting. Although Friday was free for our own plans, we organized a trip to the Zotter chocolate factory. On Saturday, we had a beer brewing course at Anton Paar. Different beers and hop qualities were then analysed on Monday in the labs at our institute. On Tuesday, we learned about food trends with Hanni Rützler, a foodtrend expert, nutritionist and health psychologist. The next day included excursions to Kollmann´s vegetable farm in Graz and to an apple wine producer. Thursday, we went to Fink-Haberls delis to produce our own pickles and chutneys. On the last day, we had a final cooking event with chef Johann Reisinger where we prepared a several course meal, based on a zero waste concept. In the following gallery you can find impressions from the event.

First Day: Welcome Day

Second Day: Lectures

Third Day: Silberberg and Ölmühle Hartlieb

Fourth Day: The Butchers Experience

Fifth Day: A Day in the Wine Country

Sixth Day: Zotter Chocolate Factory

Seventh Day: Beer Brewing at Anton Paar

Eight Day: A Day in the Lab

Ninth Day: Food Trends

Tenth Day: Urban Vegetable Growing and Fruit Production

Eleventh Day: Jam and Pickle Production at Fink Haberl

Twelfth Day: Cooking Event