(Español) LA UMH ESTRECHA VÍNCULOS CON LA UNIVERSIDAD DE GUADALAJARA (MÉXICO) A TRAVÉS DE LA FIRMA DE CONVENIOS DE MOVILIDAD DOCENTE Y ESTUDIANTIL
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Every summer, the heart of Africa receives groups of volunteers from the Miguel Hernández University of Elche who travel to Rwanda to participate in development cooperation projects. What is their day-to-day like? What do their tasks consist of? This TV story takes you there, showing the experience they share for one month, something that everybody agrees upon as unforgettable.
Over the past eleven years, the UMH has been collaborating in the small locality of Nemba, contributing to its infrastructure, providing material to its schools and the Nemba Hospital in addition to teaching and healthcare support. These are the actions areas of the UMH volunteers, whose projects are quite diverse. The cooperation program in Rwanda strives to integrate the university community into this African country, an initiative coordinated by the UMH Seat in Rwanda Chair and the UMH Vice Rectorate for International Relations.
The Service of International Relations, Development Cooperation and Volunteerism is moving our office to La Galia building (first floor), where we will reopen for business on October 18. Due to the logistics of our move, we will be unable to provide personal assistance starting at noon on Thursday, October 13, until the following Tuesday morning, October 18.
We apologize for any inconvenience this may cause you. Thank you for your understanding.
In the time being, for any question or request, you may email us at firstname.lastname@example.org, and we will gladly respond as soon as possible.
Students and faculty from the Master’s of New Processes and Products from Traditional and Functional Bakery Products at the Mediterranean University of Reggio Calabria (Italy) visited the UMH School of Engineering of Orihuela (EPSO) and toured the facilities and laboratories belonging to the Department of Agro-Food Technology. María José Frutos, an associate professor in that department, organized the visit.
Seventeen students from the Italian master’s program, along with its coordinator, Antonio Mincione, and Associate Professor Francesco Barreca, were welcomed by EPSO Director and Associate Professor Ricardo Abadía and Deputy Director – Bachelor’s in Food Science and Technology Projection, Casilda Navarro. The visit was part of the activities taking place during their study tour that has also included visits to some of the region’s bakeries and confectionery businesses.
María José Frutos forms part of the master’s faculty, and in June she presented a portion of the master’s program at the Mediterranean University of Reggio Calabria entitled Food Processes for Traditional and Functional Bakery Products.