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

Publikation: Bidrag til tidsskriftReviewForskningfagfællebedømt

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.

TidsskriftCurrent Opinion in Food Science
Sider (fra-til)157-166
Antal sider10
StatusUdgivet - 2021

Bibliografisk 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:
© 2021 Elsevier Ltd

ID: 274868124