top of page

Enhancing Youth (18-26) Employability in Bakery Sector

Erasmus+ KA2 project

Strategic Partnership for Youth


The unemployment rate among young people is considerably high both in the European Union and in Turkey. One of the main reasons for this is the lack of professional competence and low qualification which significantly impede the integration of young people into the work environment. According to the EU report as of 2015, ensuring fair and equal opportunities for young people has become one of the top priorities.

Bread is one of the most important foods for people all over the world. The factors such as nutritional value, quality, sustainable production, and availability on the market are of primary importance. Therefore, it is important to have appropriate training in the bread production industry.

Young people who have recently started working in the bakery sector do not have easy-to-understand, free, and easily accessible training materials to improve their qualifications. In addition, there are no comprehensive guides on legislation and standards related to the food industry. In order to make it easier for people to integrate into the labor market, it is necessary to find a way to convey existing knowledge, skills, and experience.

Within the framework of this project, written and visual training materials (manuals, guides, and phone applications) will be prepared to facilitate the acquisition and further development of the basic qualifications required for the bread production industry in order to increase employability and support professional development of young people. Distribution of project outputs, however, will allow the results to reach as many people as possible and increase the effectiveness of the project.

The goal of the project is to: • Provide young people in the bread industry with appropriate and high-quality skills and competence to improve their employability and support professional development; • Facilitate access to knowledge and reduсe inequality by creating innovative teaching materials; • Facilitate the integration of young people into the labor market through social events such as seminars, workshops, and training programs; • Development of new teaching materials using digital methods.

Outputs of the project: • Needs Analysis Report; • Best Bread Production Handbook; • Sensory Analysis Handbook; • Hygiene and Sanitation Handbook; • EU and Turkey Legislation Handbook; • E-Learning Module; • Smart Phone Application; • Curriculum; • Impact Analysis. Project partners: • BESAŞ (Bursa, Turkey) – project coordinator • Central Research Institute of Food and Feed Control (Turkey) • Ministry of Food Agriculture and Livestock/General Directorate of Agricultural Reseach and Policies (Turkey) • Bursa Directorate of Provincial Food Agriculture and Livestock (Turkey) • Center of Food and Fermentation Technologies (Tallinn, Estonia) • The National Institute of Research and Development for Food Bioresources (Bucharest, Romania)

Additional information: Julia Rosend, julia (@) eye leaflet


bottom of page