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 John Hobley; Christoph F. Knöbl; Valentina C. Materia; Sunny Mosangzi Xu; Gergana Romanova; Silvia Russo; Lucía Seguí; Nanna Viereck

doi:10.1016/j.cofs.2021.06.001

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 John Hobley, Christoph F. Knöbl, Valentina C. Materia, Sunny Mosangzi Xu, Gergana Romanova, Silvia Russo, Lucía Seguí, Nanna Viereck

^*Corresponding author for this work

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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 language	English
Journal	Current Opinion in Food Science
Volume	42
Pages (from-to)	157-166
ISSN	2214-7993
DOIs	https://doi.org/10.1016/j.cofs.2021.06.001
Publication status	Published - 2021

Keywords

Food
Innovation
Entrepreneurship
Education
Training
e-learning
Co-construction

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10.1016/j.cofs.2021.06.001

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Viaggi, D., Barrera, C., Castelló, M. L., Dalla Rosa, M., Heredia, A., Hobley, T. J., Knöbl, C. F., Materia, V. C., Xu, S. M., Romanova, G., Russo, S., Seguí, L., & Viereck, N. (2021). Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results. Current Opinion in Food Science, 42, 157-166. https://doi.org/10.1016/j.cofs.2021.06.001

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title = "Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results",

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.",

keywords = "Food, Innovation, Entrepreneurship, Education, Training, e-learning, Co-construction",

author = "Davide Viaggi and Cristina Barrera and Castell{\'o}, {Mar{\'i}a Luisa} and {Dalla Rosa}, Marco and Ana Heredia and Hobley, {Timothy John} and Kn{\"o}bl, {Christoph F.} and Materia, {Valentina C.} and Xu, {Sunny Mosangzi} and Gergana Romanova and Silvia Russo and Luc{\'i}a Segu{\'i} and Nanna Viereck",

year = "2021",

doi = "10.1016/j.cofs.2021.06.001",

language = "English",

volume = "42",

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Viaggi, D, Barrera, C, Castelló, ML, Dalla Rosa, M, Heredia, A, Hobley, TJ, Knöbl, CF, Materia, VC, Xu, SM, Romanova, G, Russo, S, Seguí, L & Viereck, N 2021, 'Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results', Current Opinion in Food Science, vol. 42, pp. 157-166. https://doi.org/10.1016/j.cofs.2021.06.001

TY - JOUR

T1 - Education for innovation and entrepreneurship in the food system: 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 John

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

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.

KW - Food

KW - Innovation

KW - Entrepreneurship

KW - Education

KW - Training

KW - e-learning

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DO - 10.1016/j.cofs.2021.06.001

M3 - Journal article

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JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

ER -

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

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Keywords

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