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.
Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results / Viaggi D.; Barrera C.; Castello M.L.; Dalla Rosa M.; Heredia A.; Hobley T.J.; Knobl C.F.; Materia V.C.; Xu S.M.; Romanova G.; Russo S.; Segui L.; Viereck N.. - In: CURRENT OPINION IN FOOD SCIENCE. - ISSN 2214-7993. - ELETTRONICO. - 42:December 2021(2021), pp. 157-166. [10.1016/j.cofs.2021.06.001]
Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results
Viaggi D.
;Dalla Rosa M.;Russo S.;
2021
Abstract
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.File | Dimensione | Formato | |
---|---|---|---|
j.cofs.2021.06.001.pdf
Open Access dal 01/01/2023
Tipo:
Postprint
Licenza:
Licenza per Accesso Aperto. Creative Commons Attribuzione - Non commerciale - Non opere derivate (CCBYNCND)
Dimensione
1.61 MB
Formato
Adobe PDF
|
1.61 MB | Adobe PDF | Visualizza/Apri |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.