Journal article
Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results
Universitá di Bologna1
Polytechnic University of Valencia2
Research Group for Microbial Biotechnology and Biorefining, National Food Institute, Technical University of Denmark3
National Food Institute, Technical University of Denmark4
University of Natural Resources and Life Sciences, Vienna5
Wageningen University & Research6
University of Copenhagen7
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.
Language: | English |
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Year: | 2021 |
Pages: | 157-166 |
ISSN: | 22148000 and 22147993 |
Types: | Journal article |
DOI: | 10.1016/j.cofs.2021.06.001 |
ORCIDs: | 0000-0002-3432-7592 , 0000-0002-0524-7059 , 0000-0002-6919-1488 , 0000-0003-4408-3541 , 0000-0002-0405-7026 , Hobley, Timothy John and 0000-0002-8486-1857 |