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About VSU

VSU presentation

15.12.2015

Voronezh State University

 

30.10.2015

Competitiveness enhancement program for Voronezh State University as a world's leading center of research and education 2016–2020 (ppt, pdf)

19.10.2015

VSU, Wizart Animation Studio and the Snow Queen characters present...

4.08.2015

A day from a foreign student's life (Tranvan Le, Vietnam)

20.04.2015

Voronezh State University

 

Public lectures in VSU

18.02.2016

Open lecture by Director of Department for Work with the Consumer Segment of Microsoft Corporation Anke den Ouden

17.02.2015

Open lecture by Ambassador Extraordinary and Plenipotentiary of Ireland to the Russian Federation Owen O’Leary "Irish European experience"

3.09.2014

Open lecture by Prof. Jörg Becker, Vice-Rector for strategic planning and quality assurance of Westfälische Wilhelms-Universität Münster, Doctor Honoris Causa of Voronezh State University on "New trends in the management of business processes"

21.11.2013

Open lecture by Prof. Jörg Becker, Doctor Honoris Causa of Voronezh State University on "Processes and Data: Rethinking. A new paradigm for the management of processes and data warehousing"

7.10.2013

Open lecture by Prof. Margaret Schoeninge, Professor of Anthropology at the University of California, San Diego, Co-director of the Research and Education Centre in Anthropology

7.10.2013

Open lecture by Prof. Jeffrey Bada, Professor of Chemistry at the Sea Institute of Oceanology after Edward Willis Scripps

Wall of faces

VSU international students on a trip to the rural ethnographic Museum "Russkaya izba" (village Chudovo, Voronezh region), where they had a chance to experience the life of a traditional Russian village and try their hand at bringing water from the stream using a rocker, starting up a samovar, chopping wood, trying on a Russian national costume, playing Russian old games and doing a traditional circle dance (reel). The students not only sampled dishes of national Russian cuisine (okroshka and pancakes), but also participated in the cooking process.

10.08.2015

Quentin Davidoux (Faculty of Fhilology, France)

10.08.2015

Lydia Miculcic (Institute of International Education, France)

10.08.2015

Marie Arndt (Faculty of biology and soil sciences, Germany)

10.08.2015

Radha Mukesh Patel (Institute of International Education, United Kingdom)

10.08.2015

Taylor Kate Holly Ann and Sarah Elisabeth Watts (Institute of International Education, United Kingdom)

 

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