On January 20, the kick-off meeting of two projects from the EU Erasmus+ program funded by Chengdu University was held in Chiang Mai, Thailand. The meeting was hosted by Chiang Mai University. Partner representatives from 16 universities and institutions in 8 countries and regions, including the Chinese Mainland, China's Hong Kong, Greece, France, Portugal, Spain, Laos and Thailand, attended the meeting. Relevant researchers of Chengdu University attended the kick-off meeting. The two projects are "Research on Zero Waste Management Curriculum System in Tourism and Hospitality Industry (Erasmus+Tourism Zero)" and "Research on Metaverse-based International Culinary Immersion Education Alliance (Erasmus+MetaChef). The project implementation period is 3 years.
During the meeting, Dr. Pitipong Yodmongkol,Vice President of Chiang Mai University and Dr. Todsaporn Pichaiya, delivered speeches and expressed support and congratulations to the launch of the projects on behalf of Chiang Mai University. Focusing on the core topics, all project partners conducted in-depth discussions on the content requirements, task division and scheme implementation of the projects. The successful approval and launch of the projects are due to the long-term close cooperation between Chengdu University and first-class universities in Asia and Europe, which marks a new breakthrough in international cooperation and exchanges of our university. It is of great significance for our university to further promote internationalization strategy and deepen international education and scientific research cooperation.
The Erasmus+ program is an EU-funded program in the fields of education, training, youth and sport that aims to promote exchanges and cooperation between teachers and students, talent, knowledge, skills, employment and innovation within and outside the EU. The Erasmus+ program is available globally, with a total budget of over EUR 4 billion per year. The China Scholarship Council is the coordination center for this program in China.
Editor: Min Xiuling Executive Editor: Lyu Jia
