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

Research output: Contribution to journalJournal articleResearchpeer-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
JournalCurrent Opinion in Food Science
Volume42
Pages (from-to)157-166
ISSN2214-7993
DOIs
Publication statusPublished - 2021

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