Looking to improve eco and road safety among truck drivers, the Chamber of Beirut and Mount-Lebanon has kicked off its first free training session at its TECHLOG Trucks Driving Simulators Lab. Five truck drivers participated in the program, which was led by experts from the logistics sector, American University of Beirut, Council of Road Safety and Traffic, and Vehicles Management Authority.

As the end of the project approaches, let's get to know the products born in the framework of BESTMEDGRAPE.

With this article, we present the results of the collaboration between academia and industries in Lebanon. Our partner Saint Joseph University of Beirut activated partnership with several enterprises, involving them in the production of new food products enriched with polyphenols obtained from grape pomace.

As part of the continuous meetings with stakeholders in Jordan on Intellectual property rights policies review including recommendations for improving national laws, regulations and relatedpolicies to intellectual property rights, IPMED project has interviewed Mohammed Rasool Qtaishat, Jordan Branch Director at the Arab Open University on 17/3/2022.

Action Aid Palestine, Palestinian partner of INTERNISA, organised trainings on digital skills for women working in the tourism sector in January 2022. Here is the testimony of Lina Al Hamouri who took part in the training and tell us how useful it was for her as a tourist guide in Hebron, Palestine. 

Pomegranate jam is a product part of the agri-food heritage of Tunisia, usually eaten with olive oil and traditional bread, but also to be served with biscuits and fresh cheeses. This makes pomegranate jam a great choice for breakfast. Sometimes roasted sesame seeds are added to give the jam a special aroma.

To preserve its flavour and health-promoting properties, the jam should be made the same day the fruit is harvested.

Jardkaa is an unleavened bread. Traditionally, it is prepared with barley flour, salt and water. It has a brown color, characterized by a thickness of a few millimeters (3-4 mm) and a stiff texture. It is usually eaten with fish soup or “mselli ” a kind of dried meat grilled in oil. It has been included in the Slow Food’s Ark of Taste.

In the framework of BERLIN project a Webinar on the smart Online Tool was organised, under the leadership of the University of Western Macedonia. The online tool aims to promote self-sufficiency in buildings with flexible loads, by properly sizing the photovoltaic and battery storage systems to be installed in a building, and by providing an efficient schedule for the flexible loads.