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
PY - 2021/12
Y1 - 2021/12
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 article
AN - SCOPUS:85109438470
SN - 2214-7993
VL - 42
SP - 157
EP - 166
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
ER -