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EPOS Multiplier EventInnovative Education towards the Needs of the

Organic Sector

Prof. Dr. Peter von Fragstein und Niemsdorf

University of Kassel, Witzenhausen, July 07 2016

Innovative Lehrmethoden für bessere Jobchancen (2014-2016)

Projektbeschreibung

Das EPOS Projekt (Erasmus Plus for Organic Sector) unterstützt die Kooperation zwischen sieben europäischen Universitäten, um die Anforderungen des

Arbeitsmarktes im Bereich 'Ökologische Produktion, Verarbeitung ökologischer Produkte sowie Handel mit solchen Produktion' enger mit der

universitärer Ausbildung in diesem speziellen Segment zu verbinden. Die wesentlichen Aktionen des zweijährigen Projektes bestehen in

● Umfrage unter den Akteuren des Ökologischen Sektors

● e-Learning Modul mit >40 Studierenden aus den 7 Partnerhochschulen

● Sommerkurs in Polen mit derselben Gruppe Studierender sowie jeweils 2 Lehrenden pro Partneruniversität

● Projekt-orientiertes Modul mit außeruniversitären Partnern in der zweiten Projektphase

● Runde Tafel-Treffen (in der Abschlussphase) mit kommerziellen Akteuren.

Neben der engeren Verzahnung zwischen Universität und professionellem Umfeld ist es ein besonderes Anliegen dieses Projektes, innovative Lehrmethoden in den drei Aktivitäten mit Studierenden mit einzubeziehen. 

University of Life Sciences WarsawEstonian University of Life SciencesUniversity of South BohemiaUniversity of HelsinkyUniversita degli studi della TusciaUniversidad Politecnica de MadridUniversität Kassel

Partner im Projekt

Land NPolen 10Estland 7Italien 7Spanien 6Tschechien 6Finnland 5Deutschland 4Total 45

E-learning Modul (Moodle Platform der Universität Kassel

Summer course in Polen (14 Tage (Brodnica + Warschau)

Teilnehmende Studierende

Sommerkurs

Vorlesungsthemen

Ecosystem services – lecture (Doc. Herzon)Plant protection in organic faming – lecture (prof. Veroman)

EU rules re organic husbandry – Lecture (MSc Katharina Zipp)

History and philosophy of organic farming – Lecture (prof. Rembiałkowska)Nutrient management in organic farming – Lecture (prof. von Fragstein)The role of landscape elements in plant production – Lecture (prof. Anne Luik)Application of some agronomic practices for weed control in organic and sustainable agriculture – lecture (prof. Mancinelli)Impact of some agronomic practices on soil CO

2 fluxes and soil C

storage in the organic and sustainable agriculture – lecture (dr Radicetti)The key questions in the production and supply-chain of organic vegetables – lecture (prof. IIvonen)Plant production during conversion into organic farming – lecture (Doc. Jan Moudry Jr.)Selection of cultivars suitable for organic farming – Lecture (Dr. Petr Konvalina)

Marketing in the organic food chain part II – Lecture (assoc. prof. Teresa Briz)Food chain analysis in the organic sector – Lecture (assoc. prof. Teresa Briz)

Organic husbandry and animal welfare - Lecture (MSc Katharina Zipp)Bioactive compounds in the organically produced plants – lecture (doc. Hallmann)Polyphenols in teas from organic vs. conventional production – lab work (doc. Hallmann & dr Średnicka-Tober)Organic food quality and safety I – Lecture (prof. Ewa Rembiałkowska)Organic food quality and safety II – Lecture (prof. Ewa Rembiałkowska)Organic food and human health – Lecture (dr Średnicka-Tober)Ethical aspects of organic farming – Lecture (prof. Rembiałkowska)

Darüber hinaus

● Exkursionen zu landwirtschaftlichen Betrieben, Verarbeitern, Naturpark

● Studentische Gruppenarbeiten,Workshops

● Examen nach 14 Tagen Intensivkurs

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Study projects with external stakeholders

Two projects from the IFBC programme Two projects from the IFBC programme

Poster presentations at the end of a module lasting two semesters

³2UDQJH�,QQRYDWLRQ´

Product Development of an Orange Juice Based Drink

Authors: Jessica Amprako, Jim Peters Shobayo, Iuliia Sambur and

Merrisa Novianti

Supervisor: Dr. Alexander Quadt

 Introduction

Orange

world

South

and

demand

this

giving

 Introduction

Orange (Citrus sinensis) is assumed to have originated from Asia. However, orange has been cultivated vastly all over the

world. It is mostly cultivated in the Far East, Southern Africa, Australia, Mediterranean regions and subtropical areas of

South America and the Caribbean (Morton, 1987). According to Ulrich (2004), the demand for the taste of exotic fruits

and new flavours like mango, banana, guava and passion fruit in the major industrialized markets have increased. The

demand for variety of fruit drinks driven by the internationalization of consumers demands has increased innovations in

this sector. Our product is made of a mixture of Orange, Passion fruit (Maracuja) and Ginger (Ingwer) juices and aims at

giving a refreshing, energizing and fun-to-drink fruit drink for students.

 Objectives for

additives)

 Objectives To develop an innovative orange juice based drink for

students with following benefits;

� Creating an energizing, refreshing and fun-to-drink juice

� Introduction of exotic flavours

� Made with natural ingredients (without artificial additives)

� Designed with preferred packaging specifications

� Sourced from Organic and Fair-Trade ingredients

 Methods / Procedures  Methods / Procedures � Literature review

� Focus group discussions (FGD)

� Idea and concept generation

� Prototype development

� Sensory evaluation (consumer test)

� Marketing concept

ÂResults and Discussion

In terms of general preference rank, Prototype 8 has

ÂResults and Discussion

� From Figure 2, high increment in Ginger leads to a

significant decrease in Overall Acceptance

� There is no significant difference between

Prototypes 5 and 8; hence, they share similar

sensory characteristics

� In terms of general preference rank, Prototype 8 has

the lowest sum of ranks (the lower the sum of rank,

the more preferred the prototype)

� Initial purchase intention is 73% and repeat

purchase intention is 56% (Prototype 8)

� The concept Ging Up ³Spice Up Your Day´ with

Glass of packaging size 330 ml was the most

preferred

 Constraints  Constraints � Difficulty finding 100% passion fruit juice

� Difficulty recruiting focus group discussion participants

from three German Universities

(Göttingen, Fulda and Kassel)

� Design of packaging

� Language barrier

 Conclusions

Based on the interpreted results, Prototype 8 has a high chance to be successful on the German fruit juice market for

 Conclusions � From the sensory test results, Prototype 8 with 8% ginger juice is chosen as the final product

� Although repeat purchase intention is lower than initial purchase intention, the chosen prototype (Prototype 8) is

generally acceptable since 73% of panellists like it

� Based on the interpreted results, Prototype 8 has a high chance to be successful on the German fruit juice market for

students because it provides a new variant of innovation in orange juice based drink

Figure 2: Overall acceptance of prototypes (difference in small letters indicates significant difference at 5% level)

Table 1: Prototypes formulations

References: 1) Morton, J. (1987): Orange In : Fruits of Warm climates. Julia F. Morton, Miami, Fl. p. 134-142

2) Ulrich, M. (2004): The Market for Tropical Juices in Europe. In fruit processing: Journal for the fruit processing and juice producing European and overseas industry 14 (4), p. 279

Prototypes Formulation

Prototype 5 5% ginger juice, 25% passion fruit nectar, 70% orange juice

Prototype 8 8% ginger juice, 20% passion fruit nectar, 72% orange juice

Prototype 10 10% ginger juice, 20% passion fruit nectar, 70% orange juice

Prototype 12.5 12.5% ginger juice,19.5% passion fruit nectar, 68% orange juice

Prototype 15 15% ginger juice, 19% passion fruit nectar, 66% orange juice

Figure 1: Sensory booth in Witzenhausen

References: Website Workshop: http://mahara.hs-fulda.de/view/view.php?id=607

Link Promotional Video: http://mediasrv.hs-fulda.de/fboe/public/calidadecuador/video.html

http://www.accessdata.fda.gov/scripts/importrefusals/ Accessed on 12.11.2015

Elisa Mendoza, Andrea Armas, Verónica Alegría

Supervision: Prof. Dr. Johann Janssen and Prof. Dr. Hannelore Borck

INTRODUCTION This project work was carried out in order to improve the knowledge and skills of food quality systems,

specifically HACCP.

The idea came out due to previous observation of refusals of fish products reported by the Food and Drug

Administration (FDA), listing Ecuador as one of the countries with difficulties to export and with frequent

refusals.

Two companies and one govermental agency were selected in the region of Manta, Ecuador, to participate as

a case of study. As a final result, an online workshop was designed, providing topics such as HACCP, in

accordance with the Codex Alimentarius and FDA, Ecuadorian legislation, voluntary standards and industry

guidelines. The main target of the workshop were top managers of companies processing Mahi Mahi in

Ecuador.

O B J E C T I V E S

M E T H O D S

9 Framework FDA and Codex Alimentarius ( HACCP Guideline)

9 Online Interview (skype conference with two quality

managers in Germany and France)

9 Face to Face Interview (Frigolab, Ocean Fish and INP

authorities)

9 Literature research

9 E-learning (Design of workshop online)

9 Digital media (Creation of video to promote workshop online)

9 Survey (Performance of the workshop)

CONSTRAINTS

9 Limited face to face communication

9 Inexperience in e-learning method

9 Low participation and/or feedback in the e-learning

platform, probably because of lack of incentives

9 Time management from participants

9 Geographical positioning (Ecuador-Germany)

R E S U L T S

CONCLUSIONS

9 Video-conference with food safety experts in Germany and France

9 Production of promotional video for recruitment of participants

9 Personal interviews and visits to governmental institute and private fish

companies in Ecuador

9 Development of an E-learning workshop with topics in food legislation,

standards and HACCP system

9 Feedback from participants (3 out of 9): Online platform was user-friendly,

content useful for problem-solving, lack of time and unfamiliar with e-

learning, as obstacles

9 HACCP is implemented in Frigolab and Ocean Fish, however there are some deficiencies and lack of knowledge

in the new requirements of FDA, specifically on the food modernization safety act (FMSA).

9 Some of the causes for refusals from FDA to Ecuadorian companies remain unclear.

9 Continuous improvement of national standards is needed in Ecuador, for which HACCP must be included in the

current legislation.

9 E-learning methodology requires incentives to achieve commitment from participants.

Promotional Video, IT Department Hochschule Fulda,

August, 2015

9 To review existing literature on food quality systems,

current regulations in FDA, Codex Alimentarius and

journals

9 To contact companies and institutions in Ecuador related

with the fish industry

9 To develop an online workshop to fish companies¶

managers in order to transfer knowledge related to food

quality systems

Peter von Fragstein und Niemsdorf

Section Organic Vegetable Production

Fragebogen für Akteure

des Öko-Sektors

Deutschland Stand Mai 2015

Innovative Lehrmethoden für bessere Jobchancen (2014-2016)

Projektbeschreibung

Das EPOS Projekt (Erasmus Plus for Organic Sector) unterstützt die Kooperation zwischen sieben europäischen Universitäten, um die

Anforderungen des Arbeitsmarktes im Bereich 'Ökologische Produktion, Verarbeitung ökologischer Produkte sowie Handel mit solchen

Produktion' enger mit der universitärer Ausbildung in diesem speziellen Segment zu verbinden. Die wesentlichen Aktionen des zweijährigen

Projektes bestehen in

● Umfrage unter den Akteuren des Ökologischen Sektors

● e-Learning Modul mit >40 Studierenden aus den 7 Partnerhochschulen

● Sommerkurs in Polen mit derselben Gruppe Studierender sowie jeweils 2 Lehrenden pro Partneruniversität

● Projekt-orientiertes Modul mit außeruniversitären Partnern in der zweiten Projektphase

● Runde Tafel-Trefen (in der Abschlussphase) mit kommerziellen Akteuren.

Neben der engeren Verzahnung zwischen Universität und professionellem Umfeld ist es ein besonderes Anliegen dieses Projektes, innovative Lehrmethoden in den drei Aktivitäten mit Studierenden mit einzubeziehen.  

University of Life Sciences WarsawEstonian University of Life SciencesUniversity of South BohemiaUniversity of HelsinkyUniversita degli studi della TusciaUniversidad Politecnica de MadridUniversität Kassel

Partner im Projekt

Beteiligung an Umfrage in Partnerländern

Land N

Finland 44

Italien 50

Polen 72

Deutschland 81

Tschechien 93

Spanien 96

Estland 103

Total 539

Summe 94Produzenten 33Verarbeiter 18Händler 9Kontrolleure 7Grosshändler 6Import/Exporteure 6Berater 6Ausbilder 6Öffentlicher Dienst 3

Akteure im Ökosektor, Teilnehmer an Umfrage der Universität Kassel

Wesentliche Punkte der Umfrage

Typologie der Teilnehmer/innen

Dienstjahre im Öko-Sektor

Beschäftigte in Firma/Dienststelle

Öko-Betriebe  (Größe/Struktur/Umsatz)

Verarbeitung  (Produktpalette/Umsatz)

Handel (Struktur)

Import/Export (Herkunfts-/Zielländer)

Zertifizierer (Anzahl Kunden pro Jahr)

Verwaltung (Link zu Öko-Sektor)

Beratung (Anzahl Kunden pro Jahr)

Ausbildung (Zusammenhang zu Öko-Sektor)

Wesentliche Punkte der Umfrage

Bedarf an neuen Mitarbeiter/innen?

… aus welchen Ausbildungsstufen

… mit welchen Erwartungen an Fertigkeiten/Kenntnissen

… über welche Kanäle Zugang zu Kandidat/inn/en

… mit welchen Einschätzungen zu Fertigkeiten/Kenntnissen

Innovationen bei Lehr- & Lernmethoden vonnöten?

Betrieb offen für betriebliche Ausbildung?

Offen für Problemlösungen durch 'Neu-Ankömmlinge'?

Kooperationen mit wissenschaftlichen Institutionen?

Problemlösungen durch externe Kooperationspartner?

I.3 Wie alt sind Sie?

II.1 Welche Firma / Institution repräsentieren Sie?

Business type N % Enterprise N Farm Proc

Farm 40 33 1 54 28 13

Processing 23 19 2 15 12 6

Retail sale 13 11 3 10

Wholesale 8 7 4 2

Import/Export 6 5

Supplier 1 1 Sum 81

Consultancy 7 6

Certifier 9 7

Public sector 8 6

Education 7 6

Sum 122 100

II.2 Wie lange arbeiten Sie bereits im Öko-Sektor?

Anzahl Ihrer Mitarbeiter/innen all = gesamt, agr = landwirtschaftlich

Number Maximum AverageBusiness typ all agr all agr all agrFarm 28 28 65 21 10,2 3,0Processor 11 11 18 6 6,4 1,4Retail sale 5 5 54 0 14,6 0,0Wholesale 3 3 6 3 3,3 1,7Supplier 4 4 8 6 4,3 1,8Consultancy 2 2 11 7 5,5 3,5Certifier 7 7 70 65 23,6 19,3Public sector 5 5 85 7 20,2 2,2Education 4 4 8 95 4,3 27,0Farm + Proc 11 11 140 14 20,7 3,2Farm + Sale 1 1 13 3 13,0 3,0

81 81 140 95 12,2 5,1

Ausbildung Ihrer Mitarbeiter/innen

Business typ agr PS VS HS Col Uniave N % % % % %

Farm 3,0 14 18 38 17 13

Processor 1,4 0 7 7 45 42

Retail sale 0,0Wholesale 1,7 0 0 0 17 83

Supplier 1,8 0 17 0 17 67

Consultancy 3,5 0 0 0 29 71

Certifier 19,3 0 0 0 16 84

Public sector 2,2 0 0 0 25 75

Education 27,0 7 7 5 37 44

Farm + Proc 3,2 5 27 7 26 35

Farm + Sale 3,0 100 0 0 0 0

5,1 9 13 18 22 37

PS = Primary school, VS = Vocational school, HS = High School, Col = College, Uni = University

II.2 Welche Struktur weist Ihr (landw) Betrieb auf?

N %

Plant production 30 75

Farm shop 28 70

Processing 16 40

Animal production 15 38

Agrotourism 6 15

Farm gastronomy 2 5

All Interviewies 40

II.4 Daten zu Ihrem Betrieb:II.4.1 Betriebsgröße

0 – 20 ha >20 – >500 ha

~45 % ~55 %

II.4 Daten zu Ihrem Betrieb:II.4.1 Betriebsgröße

III.1 Würden Sie eine(n) Absolventin(en) mit Abschluss inÖkologische Lebensmittelwirtschaft und/oder Öko-Landbau in Ihrer Firma / Institution einstellen?

A = JA, B = NEIN, C = Ich weiß nicht

III.2 Planen Sie gerade, eine(n) solchen Absolventin(en)einzustellen?

A = NEIN, B = JA, innerhalb des nächsten Jahres, C = JA, innerhalb der nächsten drei Jahre, D = Ich weiß nicht

Wie rekrutieren Sie Ihre MitarbeiterInnen?

N Other methods

5 Applications

2 Advertisement (Shop, radio)

1 Trainee programme organic farming

1 Labour office

P106

III.3 Welche Ausbildungsstufe würden Sie bevorzugen?

P081 Polytechnikum / Fachhochschule

P080 Fachschule

P082 Universität - mit Bachelorabschluss

P083 Universität - mit Masterrabschluss

P079 Realschule/Gesamtschule/Gymnasium

P084 Universität - mit Doktorabschluss

III.3 Which graduate would you employ?

P084

P079

P083

P082

P080

P081

0% 20% 40% 60% 80% 100%

5

4

3

2

1

Polytech / College

Vocational school

With a bachelor

With a master

High school

With a doctorate

1 am wenigsten2 weniger3 (0)4 mehr5 am meisten

III.4 Welches theoretische Wissen erwarten Sie im Bereich organic food & farming von Absolvent/inn/en?

P085 Plant production

P086 Plant protection

P087 Animal production

P088 Veterinary science

P089 Food quality

P090 Food technology

P091 Biotechnology

P092 Nutrition & health

P093 Marketing

P094 Legislation

P095 Economy

P096 Finances

P097 Arithmetics

P098 Other

III.4 Welche besonderen Kenntnisse ...

P097P088P091P096P098P090P094P092P087P093P086P095P085P089

0% 20% 40% 60% 80% 100%

5

4

3

2

1

Food qualityPlant production

EconomyPlant protection

MarketingAnimal productionNutrition & health

LegislationFood technology

OtherFinances

BiotechnologyVeterinary science

Arithmetics

1 am wenigsten2 weniger3 (0)4 mehr5 am meisten

III.4 Knowledge skills ...

P097P088P091P096P098P090P094P092P087P093P086P095P085P089

0% 20% 40% 60% 80% 100%

5

4

3

2

1

Food qualityPlant production

EconomyPlant protection

MarketingAnimal productionNutrition & health

LegislationFood technology

OtherFinances

BiotechnologyVeterinary science

Arithmetics

40 – 60 %

20 – 35 %

III.8 Are traditional teaching methods sufficient to prepare graduates to work in the organic sector?

A = Yes, B = No, C = I don't know

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Knowlegde – comments

15 answers = 19 %

P099

Comments

► Generalisation not possible,

depends upon the concrete situation and the concrete applyer

► Practice of 2 to 3 years

► Practical production experiences

► Technical understanding

► Working horses

► Plant breeding

► Knowledges in marketing, leadership and project management

► Good educational background, interest for politics

► Capacity for teamwork and fair handling of staf members

► So-called human qualitites,

i.e. vitality, open-mindness, friendliness, flexibility

► Social capacities, thinking in networks

► Keen sense for complete operative focussing

► Sociology, Philosophy

(%) Content

43 more practice

29 unable to reply

10 exact profile

10 specific demand

5 'Holistic view'

5 'University graduation'

21 answers

Citations➢

➢ The thinking in systems should be better developed➢ University graduation = basis for potential life experiences in later life➢ Practical issues as part of university programmes has been decreased too much.➢ Knowledges in production techniques are okay, knowledges in juridical issues are missing.➢ Not enough knowledges in IT and economic questions, undergraduates too often over-estimate their real level of competence

P125

Satisfaction – comments

21 answers = 25 %

III.10 Would you be interested in having/hosting master students for short term internships in your farm / enterprise / institution?

20 answers = 25 %

P133

Answers

• Actually we have a master student as apprentice for 3 months

• I am not sure if students could learn enough in our company.

But a chance should be given.

• Eventually

• If practical knowledges do exist

• Only, if apprentices stay longer than 6 months

• More yes&no, dependent upon the personality who is asking

• If students really want to enter the real practice

• But more in our cooperative in which processing&sale of products

of all members occurs. Language skills are essential

• Unfortunately no conditons to coach apprentices from master programmes

• Reason for rejection: introduction of minimum wages

• Too theoritical, length of study too long

• Only if (a) the duration of the apprenticeship is longer than 3 months,

(b) a final report is combined with presentation, () apprenticees have to

show self-initiativeness and interests for the business

• no continuous working hours

• presently not possible

• not relevant

• If it suits

P134

Cultivation, harvest, packaging, marketing, personal management

Dayly routine work and marketing

Distribution of products, plant production

Everything is important

Knowledge in plant production

Leadership for field vegetable production, contribution at machine work

Maintenance of buildings

Manual work in horticulture

Marketing

Marketing & Sale

Marketing, trials in plant protection of vine

Optimisation of the farm with regard to personal management, processing, marketing, crop rotation and fertilisation

Routine work, taking care of machines

Seasonal work in the vinyard, direct marketing

Serious growth, good development in all fields

Take care of animals, crop husbandry

To guide workers and to manage crops independently

To understand German, technical knowledges

Acquisition of greige

All areas are important in a small business: strategies for the future, marketing, further professionionalisation of the production and sale

Certification in one quality satandard (IFS or ISO), acquisition of customers

Control of origin, certifications, flow of produces, purchases, marketing

Daily work, order processing, quality control

Innovation

Koordination von Ein- und Verkauf, Übersicht behalten über sehr viele einzelne Vorgänge, Abstimmung mit verschiedenen Abteilungen (Logistik, QS)

New QM system, common transactions, dispo

Customer service, development of trading business

To improve processes, communication

Coaching of suppliers and customers, acquisition of customers, planning of cultivation and supply, wording of contracts, calculation of costs and prices, leading position for the quality control

Development of eco label, marketing, import, communication with manufactureres, improvement of processes, IT

Customer service, orders, management of applicants

daily new ones

innovative ofers for extension; economic advice for organic farms; networking with other actors in the eco-sector, i.e. between producers and processors

Acquisition of clients, development of new, client-oriented products for advice, development of supportive tools for advice

Control and certification of organbic farms, processors and importers

Assessment of pestice residues, risk analysis

Control and certification

The normal stew

FOLLOW-UP

Cooperation at research topics and in assistence of project work

Regulations, frame conditions, political work

Improving organic farming systems

Research

Teaching, research, project management

TIME SCARCITY

Certification of standards for food processing

Contact organic processors, good knowledge of organic products and there advantage compared with conventional ones

From hoeing to farm management

Innovations in production, personal management

Milk production, marketing, direct marketing

Outdoor production

Practical work of farmer, farm planning, farm development

Actual hotspots: IT technique, management of working processes

IV.1 What are the most important problems to be solved in your unit?

53 answers = 65 %

P134

Problems with regard to …

>>>> Crop husbandry

>>> Marketing

>> Certification

>> Economics

>> Personal management

….

> Time scarcity

> Follow-up problems

IV.1 Was sind die wichtigsten Probleme die bei Ihnen gelöst werden müssen?

53 Antworten = 65 %

V.2 Sind Sie der Meinungdass Wissenschaftler zur Lösung Ihrer Problemebeitragen können?

20 Antworten = 25 %

P139

Answers

▬ more yes&no

▬ Not in the company, in research and extension

▬ Not really. Scientists in agronomy are too often not free of practical constraints

▬ If they are able to understand problems of the practice

▬ Partly

▬ Dependent on the management concept. There is no need for business consultancy

▬ That happens seldom. ▬ There must be clear definitions and realistic topics and

open communication between both sites.

▬ Work packages within a bigger project, i.e. senior laying hens,

▬ composting systems, soil fertility

▬ Solutions not expected, but knowledges.

▬ Yes, in special concrete cases. ▬ Scientists are not that essential for our work,

but potentially cooperation with them can improve our business

▬ Make it possible to control animal welfare issues

▬ Cooperation could be fruitful for the innovative concepts/ideas.

▬ Quality control, identification of residue sources,

substitutes of peat for cultivation of mushrooms

▬ Packaging technology

Schlussfolgerungen?

Einstellungswünsche vorhanden (~70% positive Antworten)

In Realität nur ~40% geplant innerhalb der nächsten 3 Jahre

Skeptische Haltung, Praktikumsplätze anzubieten

Begrenztes Interesse an Kooperation mit Wissenschaftlern

Mehr Interesse an Absolvent/inn/en mit Praxiserfahrungen

➢ Bessere Chancen für Bachelorabsolvent/inn/en?