Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results

Davide Viaggi, Cristina Barrera, María Luisa Castelló, Marco Dalla Rosa, Ana Heredia, Timothy J. Hobley, Christoph F. Knöbl, Valentina C. Materia, Sunny Mosangzi Xu, Gergana Romanova, Silvia Russo, Lucía Seguí, Nanna Viereck

Research output: Contribution to journalArticleAcademicpeer-review

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.

Original languageEnglish
Pages (from-to)157-166
Number of pages10
JournalCurrent Opinion in Food Science
Volume42
DOIs
Publication statusE-pub ahead of print - 16 Jun 2021

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