* to promote creativity and innovation in learning of contents in specialized disciplines in the fields of
1) Science behind fermented foods like bread, yogurt, pickles, etc. and the chemical reaction that occurs during fermentation, 2) Technology by researching how has fermentation evolved over time through scientific discoveries, 3) Engineering by developing the way that fermenting food affect the environment through energy consumption or natural resource and 4) Mathematics through a research where we will investigate students’ thoughts and knowledge on the impact of probiotics and
cross-correlation with their alimentary behavior,

* to learn about Food and Nutrition and develop skills to enhance health and wellbeing; to support environmental sustainability, local producers, to ‘critically interpret’ food labels to avoid being manipulated by the food industry and to make more informed food choices in order to raise the
awareness of the association between foods and health and be supportive of environmental sustainability,

* to evaluate the effectiveness of learning a subject by using STEM in English in order to improve communication skills and thinking of students, inserting them on the international labor market,

* to create and investigate various STEM lesson plans, identify problems and suggest solutions for developing appropriate teaching materials,

* to improve teachers' STEM pedagogy by innovating, sharing, discussing and comparing the methodologies used to prepare the students for the project activities

* to embrace diversity and build a EU community,

* to improve students' quality of life and abilities at school,

* to introduce Project Based Learning (PBL) and Life Skills Program,

* to explore cultural heritage and traditions in relation to food conservation,

* to train teachers with in- field- application,

* to enable students to experience the sense of belonging to the EU, through exchange with peers from other countries.

All the objectives will be achieved by teaching, coaching and motivating the students to improve themselves on all these levels in order to become open-minded, to raise students’ awareness about how important gut health is and to combat early school leaving by taking their attention into school
activities and last but not least to easily accept the opinions and cultural backgrounds of their partners.