On World Cheese Day, EPADRV took to Radio Vagos FM the work that 12th grade students of Agriculture develop around cheese making. In the program “À Conversa With”, Artur Neves, Márcio Cunha and Núria Silva shared the experience of participating in pedagogical projects that link agricultural production, food science and innovation.
Because here everything starts at the origin. The milk used is born at the EPADRV Dairy Cattle Pole, the result of daily work with the animals and care for the quality of production. And, as Professor Filipe Ribeiro recalled, there is a simple truth that guides the whole process:
“Without good milk, there is no good cheese.”
This project represents well what the school seeks to do: transform what it produces, linking each stage of the chain — from production to the final product — to the students’ learning process.
This is precisely the spirit of the Specialized Technological Center “From Farm to Fork”, currently under construction at EPADRV. A space designed to allow the products that are born on the school’s fields to be transformed, valued and prepared for the market, in modern technical facilities and in a real training environment.
More than a project, it is a vision: to produce, transform, understand the process and realize the value that each step adds.
Because when students follow the journey from farm to fork, learning is no longer abstract — it becomes concrete, consequential, and connected to the real world.
It is training with a taste of the future.
