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

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

Research output: Contribution to journal › Review › Research › peer-review

4 Citations (Scopus)

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
Number of pages	10
ISSN	2214-7993
DOIs	https://doi.org/10.1016/j.cofs.2021.06.001
Publication status	Published - 2021

Access to Document

10.1016/j.cofs.2021.06.001

Cite this

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

Education for innovation and entrepreneurship in the food system : the Erasmus+ BoostEdu approach and results. / Viaggi, Davide; Barrera, Cristina; Castelló, María Luisa; Dalla Rosa, Marco; Heredia, Ana; Hobley, Timothy J.; Knöbl, Christoph F.; Materia, Valentina C.; Xu, Sunny Mosangzi ; Romanova, Gergana; Russo, Silvia; Seguí, Lucía; Viereck, Nanna.

In: Current Opinion in Food Science, Vol. 42, 2021, p. 157-166.

Research output: Contribution to journal › Review › Research › peer-review

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

Viaggi, Davide ; Barrera, Cristina ; Castelló, María Luisa ; Dalla Rosa, Marco ; Heredia, Ana ; Hobley, Timothy J. ; Knöbl, Christoph F. ; Materia, Valentina C. ; Xu, Sunny Mosangzi ; Romanova, Gergana ; Russo, Silvia ; Seguí, Lucía ; Viereck, Nanna. / Education for innovation and entrepreneurship in the food system : the Erasmus+ BoostEdu approach and results. In: Current Opinion in Food Science. 2021 ; Vol. 42. pp. 157-166.

@article{37d0c255159f4a23b6faeb2c0a26e5ef,

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.",

author = "Davide Viaggi and Cristina Barrera and Castell{\'o}, {Mar{\'i}a Luisa} and {Dalla Rosa}, Marco and Ana Heredia and Hobley, {Timothy J.} 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",

note = "Funding Information: The work reported in this paper was carried out in the context of the EU project BoostEdu ?Boosting relevant and applicable continuing education in the food sector?, KA203-2017-005 funded under the Erasmus+ programme, Key Action 2: Strategic Partnerships, 2017. The usual disclaimers apply. Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

year = "2021",

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

language = "English",

volume = "42",

pages = "157--166",

journal = "Current Opinion in Food Science",

issn = "2214-7993",

publisher = "Elsevier Ltd. * Current Opinion Journals",

}

TY - JOUR

T1 - Education for innovation and entrepreneurship in the food system

T2 - 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 J.

AU - Knöbl, Christoph F.

AU - Materia, Valentina C.

AU - Xu, Sunny Mosangzi

AU - Romanova, Gergana

AU - Russo, Silvia

AU - Seguí, Lucía

AU - Viereck, Nanna

N1 - Funding Information: The work reported in this paper was carried out in the context of the EU project BoostEdu ?Boosting relevant and applicable continuing education in the food sector?, KA203-2017-005 funded under the Erasmus+ programme, Key Action 2: Strategic Partnerships, 2017. The usual disclaimers apply. Publisher Copyright: © 2021 Elsevier Ltd

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.

U2 - 10.1016/j.cofs.2021.06.001

DO - 10.1016/j.cofs.2021.06.001

M3 - Review

AN - SCOPUS:85109438470

VL - 42

SP - 157

EP - 166

JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

SN - 2214-7993

ER -