University access to local farmers and food producers

CUT actively provides access to its facilities, expertise, and research outputs to local farmers and food producers, supporting the transfer of knowledge, technologies, and sustainable practices that strengthen the agri-food sector in Cyprus. Through open seminars, demonstration workshops, and collaborative events, CUT facilitates the exchange of scientific and practical know-how, enabling producers to apply innovative methods that improve yield, quality, and environmental performance.

Free access initiatives

  • Seminar “Soft Fruit Production Systems and Challenges Throughout the Whole Supply Chain” (January 2025)
    In early 2025, CUT hosted an open seminar titled “Soft Fruit Production Systems and Challenges Throughout the Whole Supply Chain,” under the EU Horizon Europe project PRIMESOFT (Grant Agreement 101079119). The event featured international experts and practitioners presenting topics such as blueberry production, postharvest management, and raspberry breeding, addressing innovation and sustainability in berry cultivation.
    The seminar attracted over 70 participants, including local fruit producers, cooperatives, agronomists, and students, creating a direct interface between academia and the agricultural sector. It concluded with a roundtable discussion and networking session, enabling producers to access expert advice and exchange experiences on innovation adoption, sustainable cultivation, and postharvest efficiency.
    More info can be found here.
  • Workshop “Nutritional and Pharmaceutical Value of Aromatic and Medicinal Plants: Promotion and Prospects” (7 June 2024)
    CUT organised the final workshop of the Opti-Aroma Q project (EXCELLENCE/0421/0299), focusing on the nutritional and pharmaceutical value of aromatic and medicinal plants and their role in sustainable agriculture. The event, held at CUT’s premises in Limassol, brought together researchers, local producers, SMEs, and stakeholders involved in the cultivation and processing of aromatic and medicinal plants.The workshop featured presentations on plant cultivation practices, value chains, and essential oil extraction, followed by a practical training session demonstrating the use and applications of essential oils. More than 30 participants attended, including local producers and development organisations, enhancing collaboration between academia and the agricultural community. More info can be found here.
  • Workshop “Sustainable Viticulture in the Face of Climate Change” (28 November 2024)
    CUT organised a specialised workshop within the MIDIVINE project, addressing climate resilience in Mediterranean viticulture. The event gathered researchers, vineyard owners, wine producers, agricultural consultants, and local stakeholders, focusing on sustainable vineyard management, adaptation of grape varieties to climate change, water and soil conservation, and innovative viticultural technologies.
    This event strengthened collaboration between the University and local producers, facilitating knowledge transfer on sustainable vineyard management and promoting the adoption of environmentally friendly and climate-resilient agricultural practices. More info can be found here.

Paid access initiatives

All seminars and workshops organised by CUT for local farmers and food producers are offered free of charge, ensuring open and inclusive access to research results, facilities, and technological knowledge. In certain cases, CUT may participate as a scientific partner or invited contributor in industry-led or externally organised events, where participation fees are determined by the external organisers rather than by the University itself.

Through these initiatives, CUT provides open access to its facilities, expertise, and technological resources, enabling farmers and food producers to benefit directly from scientific research and innovation. By fostering collaboration, knowledge exchange, and practical training, CUT contributes to the improvement of sustainable farming practices, the competitiveness of the agri-food sector, and the transition toward a more resilient agricultural system in Cyprus.