Q364649 (Q364649): Difference between revisions
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(Created claim: summary (P836): THE PROJECT PART DALLANALISI OF THE TERRITORIAL CONTEXT CHARACTERISED BY AGRICULTURAL PRODUCTION IN GREENHOUSES USING TRADITIONAL METHODS. IT IS INTENDED TO INTERVENE ON THE PRODUCTION PROCESS USING ALTERNATIVE ENERGIES SUCH AS PHOTOVOLTAIC PANELS CONTROL OF PRODUCTION WITH HYDROPONIC PLANTS CONTROLLED AT A DISTANCE WITH SPECIAL SOFTWARE DESIGNED BY THE STUDENTS AND THE GROUP OF TEACHERS INVOLVED IN THE PROJECT. PUPILS WILL MATURE KNOWLEDGE AND...) |
(Changed label, description and/or aliases in 1 language: remove_english_label) |
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Revision as of 23:18, 6 November 2020
Project Q364649 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q364649 in Italy |
Statements
39,857.0 Euro
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39,857.0 Euro
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100.0 percent
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29 August 2017
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29 August 2018
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IIS CUCUZZA - EUCLIDE
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37°14'13.92"N, 14°30'47.52"E
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IL PROGETTO PARTE DALLANALISI DEL CONTESTO TERRITORIALE CARATTERIZZATO DALLA PRODUZIONE AGRICOLA IN SERRA CON METODI TRADIZIONALI. SI INTENDE INTERVENIRE SUL PROCESSO PRODUTTIVO UTILIZZANDO ENERGIE ALTERNATIVE QUALI PANNELLI FOTOVOLTAICI CONTROLLO DELLA PRODUZIONE CON IMPIANTI IDROPONICI CONTROLLATI A DISTANZA CON APPOSITI SOFTWARE PROGETTATI DAGLI STUDENTI E DL GRUPPO DOCENTI COINVOLTI NEL PROGETTO. GLI ALUNNI MATURERANNO CONOSCENZE E COMPETENZE CHE A PARTIRE DALLE APPLICAZIONI PRATICHE AVRANNO REFLUENZE NELLA DIDATTICA CURRICULARE RIDUCENDO COS LA PERCENTUALE DI ABBANDONO. LA PRODUZIONE OTTENUTA DURANTE LINTERVENTO FORMATIVO SAR TRASFORMATA DAGLI ALLIEVI DEL CORSO DI CUCINA. (Italian)
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THE PROJECT PART DALLANALISI OF THE TERRITORIAL CONTEXT CHARACTERISED BY AGRICULTURAL PRODUCTION IN GREENHOUSES USING TRADITIONAL METHODS. IT IS INTENDED TO INTERVENE ON THE PRODUCTION PROCESS USING ALTERNATIVE ENERGIES SUCH AS PHOTOVOLTAIC PANELS CONTROL OF PRODUCTION WITH HYDROPONIC PLANTS CONTROLLED AT A DISTANCE WITH SPECIAL SOFTWARE DESIGNED BY THE STUDENTS AND THE GROUP OF TEACHERS INVOLVED IN THE PROJECT. PUPILS WILL MATURE KNOWLEDGE AND SKILLS THAT, STARTING FROM PRACTICAL APPLICATIONS, WILL HAVE REFLUENCES IN CURRICULAR TEACHING, THUS REDUCING THE RATE OF ABANDONMENT. THE PRODUCTION OBTAINED DURING THE FORMATIVE INTERVENTION WILL BE TRANSFORMED BY THE STUDENTS OF THE COOKING COURSE. (English)
6 November 2020
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Identifiers
F25B17000290007
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