Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results
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Education for innovation and entrepreneurship in the food system : the Erasmus+ BoostEdu approach and results. / Viaggi, Davide; Barrera, Cristina; Castelló, María Luisa; Dalla Rosa, Marco; Heredia, Ana; Hobley, Timothy J.; Knöbl, Christoph F.; Materia, Valentina C.; Xu, Sunny Mosangzi; Romanova, Gergana; Russo, Silvia; Seguí, Lucía; Viereck, Nanna.
In: Current Opinion in Food Science, Vol. 42, 2021, p. 157-166.Research output: Contribution to journal › Review › peer-review
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TY - JOUR
T1 - Education for innovation and entrepreneurship in the food system
T2 - the Erasmus+ BoostEdu approach and results
AU - Viaggi, Davide
AU - Barrera, Cristina
AU - Castelló, María Luisa
AU - Dalla Rosa, Marco
AU - Heredia, Ana
AU - Hobley, Timothy J.
AU - Knöbl, Christoph F.
AU - Materia, Valentina C.
AU - Xu, Sunny Mosangzi
AU - Romanova, Gergana
AU - Russo, Silvia
AU - Seguí, Lucía
AU - Viereck, Nanna
N1 - Funding Information: The work reported in this paper was carried out in the context of the EU project BoostEdu ?Boosting relevant and applicable continuing education in the food sector?, KA203-2017-005 funded under the Erasmus+ programme, Key Action 2: Strategic Partnerships, 2017. The usual disclaimers apply. Publisher Copyright: © 2021 Elsevier Ltd
PY - 2021
Y1 - 2021
N2 - Innovation and entrepreneurship are key factors to provide added value for food systems. Based on the findings of the Erasmus+ Strategic Partnership BoostEdu, the objective of this paper is to provide answers to three knowledge gaps: 1) identify the needs for innovation and entrepreneurship (I&E) in the food sector; 2) understand the best way to organize learning; 3) provide flexibility in turbulent times. BoostEdu aimed to provide a platform for continuing education within I&E for food professionals and was carried out through co-creation workshops and the development of an e-learning course. The results of the project in particular during the Covid-19 pandemics, highlighted the need for flexible access to modules that are complementary to other sources and based on a mix of theoretical concepts and practical experiences. The main lessons learned concern the need of co-creation and co-learning processes to identify suitable practices for the use of innovative digital technologies.
AB - Innovation and entrepreneurship are key factors to provide added value for food systems. Based on the findings of the Erasmus+ Strategic Partnership BoostEdu, the objective of this paper is to provide answers to three knowledge gaps: 1) identify the needs for innovation and entrepreneurship (I&E) in the food sector; 2) understand the best way to organize learning; 3) provide flexibility in turbulent times. BoostEdu aimed to provide a platform for continuing education within I&E for food professionals and was carried out through co-creation workshops and the development of an e-learning course. The results of the project in particular during the Covid-19 pandemics, highlighted the need for flexible access to modules that are complementary to other sources and based on a mix of theoretical concepts and practical experiences. The main lessons learned concern the need of co-creation and co-learning processes to identify suitable practices for the use of innovative digital technologies.
U2 - 10.1016/j.cofs.2021.06.001
DO - 10.1016/j.cofs.2021.06.001
M3 - Review
AN - SCOPUS:85109438470
VL - 42
SP - 157
EP - 166
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
SN - 2214-7993
ER -
ID: 274868124