Within the social program of the XII CIPE 2025 we hope that you have the opportunity to join us at the welcome cocktail on Wednesday, June 25, at the conference dinner on Thursday, June 26, as well as during the meals and coffee breaks on June 25, 26 and 27, all included in the registration price. Times and locations will be informed soon.
As part of the social program of the XII Congress on Psychology and Education, we have organized an exciting visit to two of the most representative museums of Asturian culture:first to the MUMI and then Museo de la Sidra de Nava. This event will provide attendees with the opportunity to gain a deeper understanding of the history and traditions of Asturias, offering a unique and unforgettable experience.
The visit to the Mining Museum is structured around an educational, technological and sociological content.
Starting from the evolution of the mining industry, we see not only a progress in the machinery but also in the way companies and workers organise themselves, which ultimately gives rise to the mining society.
Visitors to the MUMI have the opportunity to descend in the “cage” (the miners’ lift) 600 metres inland until they reach the mine gallery, a walk of almost 1,000 metres in which they can learn about the most significant aspects of coal extraction (using cutters, picks, shoring, etc.) and coal extraction, the types of support used in galleries and internal transport through different recreations.
The MUMi’s transport of mining personnel, for the experience of our visitors, is put into operation on a round trip to the San Vicente mine and back to the main gallery of the museum in the same space.
The Nava Cider Museum offers a comprehensive overview of the cider-making process, showcasing the emblematic drink of the Asturian region. The museum not only explains the production process, but also explores the cultural and social aspects associated with cider.
Visitors will gain insight into the entire cider production process, from apple cultivation to bottling. The museum will address the various aspects of cider production, including homemade, immaterial, industrial, technological, promotional, and social and consumption habits.
At the final of the tour, participants will have the opportunity to taste the traditional Asturian cider and observe the traditional pouring technique.
