About the Project
Project title
Baranya Alliance for Biotechnology Education
Acronym
BABE
Project ID
HUHR/2401/4.2/035
Programme
Interreg VI-A Hungary–Croatia 2021–2027
Priority
P4 – Inclusive border region
Specific objective
4.2 – Access to inclusive, quality education, training and lifelong learning
Duration
1 March 2026 – 29 February 2028 (24 months)
Total budget
EUR 151,046.19
EU funds
EUR 120,836.95
Lead partner
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek (HR)
Project partner
University of Pécs, Faculty of Pharmacy (HU)
Why BABE?
Pharma companies around Osijek look for specific pharmaceutical skills and knowledge, but food and process engineering graduates lack pharma know-how.
Pharmaceutical Biotechnology graduates from Pécs often work in the food industry, but lack specific food-(bio)technology skills and knowledge.
Every industry now needs green and digital skills, such as managing industrial waste streams.
Our goal: bridge the skills gap between higher education and the labour market with short, industry-aligned courses in food and pharmaceutical biotechnology.
How it works
1. Map industry needs
with 6 food and pharma companies
2. Train the trainers
modern, online teaching methods
3. Develop courses
MOOC + 2 blended short courses, in English
4. Pilot with students
50 MOOC + 2 × 10 course learners
5. Prepare accreditation
as micro-credentials (NQF / EQF)
Food Biotechnology runs in Osijek for PTE GYTK students; Pharmaceutical Biotechnology runs in Pécs for UNIOS PTFOS students. On-site part: 3 days per course.
Who is it for?
Students and recent graduates
in Food Technology, Food and Process Engineering, Biotechnology and Pharmaceutical Biotechnology
Teachers
new methods and joint teaching
Employers
a better-prepared workforce
Underrepresented groups
rural areas, women, low-income students
Beyond the classroom
Traditional fermented foods and bioart workshops in Osijek and Pécs.
Opening conference in Osijek and closing conference in Pécs.
Expected results
- Better employability of graduates
- A model for cross-border teaching
- Green and digital skills in curricula
- Courses kept and offered after 2028
Lead partner
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Prof. Natalija Velić, PhD
Project partner
University of Pécs, Faculty of Pharmacy
Prof. Krisztián Kvell, PhD