July 6 – July 10
- Language: English (Level B2)
- Dates physical mobility: 6 to 10 July 2026
- Location: Warsaw University of Life Sciences (Poland)
- Dates virtual mobility: 1 to 3 July 2026 (6 hours)
- Number of ECTS: 3 ECTS
- Maximum number of participants: 25
Target Participants
Bachelor’s and Master’s students in nutrition, dietetics, food science, health sciences, or related fields who are interested in personalized nutrition, gluten-free diets, and sustainable food systems.
Subject
Participants will gain practical skills in planning nutritionally balanced and environmentally sustainable gluten-free menus, assessing their nutritional value and environmental impact, and communicating effectively in English within a multicultural academic setting. Upon successful completion of all course tasks, students will receive a course certificate and earn 3 ECTS credits.
The course focuses on European wildlife conservation, EU environmental policies, biodiversity management, invasive species control, and practical field methods such as species monitoring, GIS and data collection.
This is a unique course in which the core activities take place directly in the field, allowing students to gain hands-on experience in real conservation settings. It offers an exceptional opportunity to combine scientific knowledge with practical skills, teamwork and direct contact with European wildlife and conservation professionals.
Skills
- Planning sustainable gluten-free menu according to the dietary guidelines
- Assessing the nutritional value of planned gluten-free meals
- Cooking of planned gluten-free meals
- Assessing the impact of planned gluten-free menu on environment
Competences
- Using library and/or web-based data for research, analysis and educationalnpurposes
- Working in international groups
- Effective communication in English
Programme
The programme included expert-led lectures, hands-on cooking laboratories, sensory analysis workshops, team-based project work, and final presentations conducted in international groups.
Online Course
At the first virtual meeting prior to the participants’ arrival, the participants will become acquainted with the host university and general information on the BIP program. Participants will also familiarize with the general principles of gluten-free diet and sustainable approach to nutrition.
Lectures: Definitions and classification of gluten-related disorders (celiac disease, gluten sensitivity, wheat allergy). Key challenges of maintaining a nutritionally balanced gluten-free diet. Introduction to the concept of personalized nutrition and its relevance for gluten-free dietary management
Day 1
9:00 – 10:00
Morning coffee
10:00 – 12:15
Welcome and introduction
Project task #1: Thematic presentations conducted by students: (20-25 min per instituton)
- We are from – presentation of the country/city
- We study at – presentation of the university
- Presentation of national food-based dietary guidelines (FBDG)
12:15 – 13:30
Lunch
13:30 – 15:00
- Gluten-free diet from CD patients perspective (lecture)
- Division into international mixed students groups – team integration game (4-5 grups)
15:15 – 16:45
Introduction and instructions (detailed guidelines for tasks carried out during workshops, lecturers: Danuta Gajewska, Joanna Myszkowska-Ryciak)
Project task #2: development of guidelines/rules for sustainable gluten-free meals planned for practical implementation
17:00 – 19:00
Welcoming party
Day 2
9:00 – 12:00
Project task #3: development of sustainable gluten-free menu for individual person (case-study)
12:00 – 13:30
Lunch
13:30 – 15:00
Lecture/workshops: Basics of sensory analysis.
15:30 – 18:00
City tour
Day 3
9:00 – 12:00
Project task #4: developing sustainable gluten-free muffins: ingredients, nutritional value, carbon footprint. Deciding on a recipes for practical preparation and developing a shopping list
12:00 – 13:30
Lunch
14:00 – 18:00
City tour
Day 4
9:00 – 13:30
Project task #4: shopping + cooking lab (lunch included)
13:30 – 14:00
Coffee break
14:00 – 15:30
Project task #5: preparation of final presentation: nutrtional characteriscis of muffins, consumer sensory test, photos
15:30
Free Time
Day 5
9:00 – 10:30
Project task #5: finishing work on final presentation; evaluation survey
10:30 – 11:00
Coffee break
11:00 – 13:15
Project task #6: Presentation of the results and discussion Certificates. Final conclusions & closing remarks
How to apply?
The student’s home university may conduct an internal selection process for the BIP. Registration is possible only via the application form and must be completed after the participant has received confirmation from their home university of their eligibility to take part in the BIP.
For any questions or expressions of interest, you may contact:
- Academic questions: Danuta Gajewska ([email protected]) and Joanna Myszkowska Ryciak ([email protected])
- Administrative Questions: Joanna Żach ([email protected])
Deadline for admission is 15 May 2026.
