Sibiu Training Day 7

The 1st Training on the project KNOWinFOOD was finalised with a student’s Conference and a contest, coordinated by the project manager, Ion Dan Mironescu. The entire activity during the practical training was judged by a commission formed by members of all three components of the Knowledge triangle:

– TEAMWORK in the lab was appreciated by the lab staff in Supremia and the trainers, together with an independent, external observer;

– ESSAY was analysed by researchers in terms of Elements of originality/ innovative aspects; Technical study; Market study Elements of sustainability; Legislative aspects. Intellectual property; Continuation of the project;

– ORAL PRESENTATION was appreciated by industry staff in terms of Quality of presentation; Quality of the final product; Responsiveness and relevance; Time management.

Both teams were recompensed with the prize “Best product award”.

At the end of the 1st practical training, students and trainers were invited to offer a feedback, to improve the collaborative environment (web platform) and the practical training. The responsible for the feed-back was Oana Piper from Supremia.

The activities in Day 6 took place at the Academic Centre ULBS.

The entire concept developed during T1 offered to the students the possibility to acquire:

– Innovation skills and competencies in innovative food design, together with initiative and creativity thinking;

– Communication and language skills;

– Critical and auto-critical thinking;

– Mobility across Europe;

– Abilities for working in international teams.

The main results of the proposed approach related with students were:

– Increased participation in the educational process;

– Innovation skills in food design;

– More chances to find jobs, as future employees from factories (as Supremia) for which they solved the task.

Added value to the teachers/trainers was:

– Expertise and competencies in innovative food design;

– Communication and language skills;

– Experience in the national and international collaboration.

– Adaptation to the actual educational demands;

– Experience in using a modern educational tool, based on a collaborative environment.

The approach developed in the project allowed a real collaboration between the members of KT. Added value to the KT components was:

– Real cooperation between the components of the KT whit the focus on innovation.

– Closer collaboration between KT components as source for development.

Project KNOWinFOOD plans to be a promotor for increased quality of education and training in food innovation. Two more trainings will be organised during the project.


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