ISEKI-Food Association and projects

Transcription

1 ISEKI-Food Association and projects Track_Fast Project ISEKI_Food 4 Cristina L.M. Silva Paola Pittia Gerhard Schleining Technology transfer in the area of food functionality design: effectiveness criteria Workshop of COST Action FA1001 Vienna - Austria, February 20 th, 2013

2 European Networking in the Field of Food Studies Technology transfer in the area of food functionality design: effectiveness criteria Workshop of COST Action FA1001 Vienna - Austria, February 20 th, 2013

3 Contribute to the realization of the European Higher Education Area (EHEA) in the Field of Food Studies by Internationalisation and enhancement of Quality Technology transfer in the area of food functionality design: effectiveness criteria Workshop of COST Action FA1001 Vienna - Austria, February 20 th, 2013

4 Technology transfer in the area of food functionality design: effectiveness criteria Workshop of COST Action FA1001 Vienna - Austria, February 20 th, 2013

5 IFA is an independent European non-profit organisation, founded in 2005 as an outcome of 10 years of Thematic Network activities for all stakeholders in the food supply chain with regard to education, research, legislation and communication. Technology transfer in the area of food functionality design: effectiveness criteria Workshop of COST Action FA1001 Vienna - Austria, February 20 th, 2013

6 individual and company members from 30 European and 31 non European countries 226 individual and 36 companies Technology transfer in the area of food functionality design: effectiveness criteria Workshop of COST Action FA1001 Vienna - Austria, February 20 th, 2013

7 is a platform for: promoting synergies between research, education and industry Technology transfer in the area of food functionality design: effectiveness criteria Workshop of COST Action FA1001 Vienna - Austria, February 20 th, 2013

8 tuning and accreditation of food study programmes developing teaching materials and teaching methods promoting synergies between research, education and industry development of a virtual community of experts for communicating with the general public establishing of a framework of agreements among partners, fostering the mobility of students and staff stimulating the development of joint projects Technology transfer in the area of food functionality design: effectiveness criteria Workshop of COST Action FA1001 Vienna - Austria, February 20 th, 2013

9 Technology transfer in the area of food functionality design: effectiveness criteria Workshop of COST Action FA1001 Vienna - Austria, February 20 th, 2013

10 Training Requirements And Careers for Knowledge-based Food Science and Technology in Europe TRACK_FAST FP7 KBBE Prof. Cristina L. Silva Project Coordinator Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal

11 Objectives Identification of the training and career requirements of future European food scientists and technologists (FST) Implementation of a European strategy to recruit the next generation FST leaders

12 Context European Food Sector: Annual Report Employs 4,1 million people in 274,000 companies - Leading employer in the EU manufacturing sector (14.6%) - Fragmented industry, being 99,1% SME s % of food and drink turnover; 63.0% of food and drink employment - Purchases and processes 70% of EU agricultural production - Annual turnover of 956,2 billion - Largest manufacturing sector in the EU (16.0%) - Exports 65,3 billion to third countries - EU market share in global exports 17.8%

13 Consortium

14 Logical Framework Update education/training based on actual and future food job market needs Establishment of a framework for continual professional training and career development for the FST professionals Regulation of FST professions in Europe Promotion of FST to attract students

15 >>> Outcomes

16 Which competences? Where, when, how, how often? there is a need to promote the acquisition of soft skills

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19 Continual professional training and career development (CPD) Better prepared PROFESSIONALS

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21 MORE PROFESSIONALS

22 Website

23 Communication s: Phone:

24 Towards the innovation of the Food Chain through the modernisation of Food Studies LLP IT-ERAMUS-EW Paola Pittia Coordinator of the LLP Erasmus ISEKI_Food 4 project Dipartimento di Scienze degli Alimenti Facoltà di Agraria, Università degli Studi di Teramo -IT Technology transfer in the area of food functionality design: effectiveness criteria Workshop of COST Action FA1001 Vienna - Austria, February 20 th, 2013

25 Main training and educational goals of HE institutions Quality standards (certification, label) Internationalisation New skills for new jobs Lifelong learning and continual professional development while facing issues like.. - New generation of students - Internet-social network - Web 2.0 generation - Lower financial support to HE - Resistence to changes - lower importance of Food Science and Technology studies/curricula - Competition from other scientific fields

26 Key characteristics of graduates in Food Studies Food science, technology/engi neering, Technical speciallity Education and Training Multidisciplinary Transdisciplinary Ethical & society Impact/role of profession

27 Bridges between stakeholders Central and key role From Hystory of the Food network before ISEKI_Food, E. Dumoulin, 2011,

28 Objectives for the development of a network of Universities and stakeholders in the Food area in EU Academic studies in Food Science and Engineering are strongly multidisciplinary: chemistry, biochemistry, physics, microbiology, process engineering and technology, management, logistics, market studies, informatics That gives a full justification to organize a network of universities dealing with Food Studies, with different specialities, but all working for the same aims: education and research for the benefit of consumers through food industry... Our role and duty as researchers and teachers is to develop mutual knowledge, exchange of ideas, at a European and International level to be able to participate in the development of all countries, locally and everywhere, to give right answers to an international changing market. From Hystory of the Food network before ISEKI_Food, E. Dumoulin, 2011,

29 EDUCATION/RESEARCH/INDUSTRY INTERFACES TOWARDS THE INNOVATION OF THE FOOD CHAIN INDUSTRY EDUCATION & TEACHING RESEARCH WIDER COMMUNITY

30 The history of the ISEKI_Food projects ) ( ) ( ) ( ) ( ) 112 partners/30 countries 97 partners/30 countries 89 partners/27 countries ( ) Integrating Safety and Environment Knowledge In Food towards European Sustainable Development 37 partners/24 countries 53 partners/30 countries Integrating Food Science and Engineering Knowledge Into the Food Chain Internationalisation Sustainability and Exploitation Innovation

31 Main objectives and activities of the past ISEKI_Food projects Education and Training Implementation of the Bologna process Tuning curricula in Food Studies and Minimum Requirements Innovative teaching and training materials Quality assurance of European Food Studies Development of interfaces and promote synergies between research in Food Science and Engineering with Education/Teaching and Industry Establish communication with the general public and the consumers Virtual community of experts in the field of food

32 Main outcomes of the past ISEKI- ISEKI_Food 3 Education and Training Tuning curricula in Food Studies and Minimum Requirements (reference document for new curricula in FST) Innovative teaching and training materials Quality assurance label of European Food Studies Education-Research-Industry interactions - e-journal - an ISEKI_Food Conference - Innovative teaching and training materials. See:

33 ISEKI_Food-4: Towards the innovation of the Food Chain through the modernisation of Food Studies (IFOOD4) Erasmus Academic Network LLP IT-ERAMUS-EW 1 October September EU partner from 27 eligible countries 3 no EU partners + 45 associated partners from all over the world

34 IFOOD4: network profile - eligible AUSTRIA BELGIUM BULGARIA CROATIA CZECH REPUBLIC FRANCE GREECE ICELAND ITALY FINLAND GERMANY HUNGARY IRELAND LATVIA LITUANIA NORVEGIA PORTUGAL SLOVAKIA SPAIN MALTA POLAND ROMANIA SLOVENIA SWEDEN THE NETHERLANDS TURKEY UNITED KINGDOM

35 IFOOD4: network - Associated partners Associated partners: -In total: 45 - EU: 7 -No-EU: 38

36 IFOOD 4 - Main objectives and expected outcomes - Modernising and upgrading the education and training of Food studies to meet job market requirements - Implementing the labour market role of the third level of education (PhD programmes, in particular) in promoting the employability and entrepreneurship of the graduated FS&T and Food professional - Lecturing qualification of university teaching staff Toolbox for modernisation and internationalisation of curricula in Food studies Innovative teaching tools Virtual platform for PhD students networking and training Teaching staff framework and pilot summer school

37 IFOOD4 - Work plan 8 Work Packages with different tasks and activities Management (WP8) Implementation (WP3, WP4, WP5, WP6) Exploitation (WP7) Dissemination (WP 2) Quality Project (WP 1) WP1 Project Quality Plan WP2 - Project Dissemination WP3 New Skills for New Jobs WP4 Qualification of Higher Education Teaching Staff WP5 Third cycle degree and technology transfer WP6 Innovative Teaching Tools WP7 Exploitation WP8 - Project Management

38 IFOOD4 - Work plan WP2 DISSEMINATION WP4 Qualification of HE teaching staff WP1 QUALITY PROJECT WP3 New skills for new jobs WP5 Third Cycle degree and technology transfer WP7 EXPLOITATION WP6 Innovative teaching toold WP8 Management

39 IFOOD4 WP and expected outcomes WP3 New skills for New jobs Tools to implement and modernise Food Studies programmes and promote their internationalisation Hard/technical and Personal skills (communication, team working abilities) Teaching materials Joint degrees

40 IFOOD4 - Work plan WP4 Qualification of HE teaching staff Qualification Frame for Higher Education Teaching Staff Development of educational material The recognition/validation of the learning modules Framework to offer a teaching qualification awarded by the IFA

41 IFOOD4 - Work plan Virtual Platform for doctoral candidates to favour their networking and training SURVEY (for needs) to academia and industry (still ongoing) WP5 Third Cycle degree and technology transfer

42 IFOOD4 - Work plan Virtual Platform for doctoral candidates to favour their networking and training ABOUT US OBJECTIVES CONTACT WP5 Third Cycle degree and technology transfer Soft PhD skills related material Relevant PhD articles New for members PhD students PhD Associations Upcoming events Forum

43 IFOOD4 - Work plan PhD Newsletter - - WP5 Third Cycle degree and technology transfer

44 IFOOD4 - Work plan WP6 Innovative teaching tools TARGET USERS Students Teachers Professionals 2012

45 IFOOD4 - Work plan WP6 Innovative teaching tools TARGET USERS Students/PhD students Teachers Professionals Under preparation.. Physical Chemistry for Food scientist Consumer driven development of food and health and wellbeing

46 IFOOD4 - Work plan WP6 Innovative teaching tools Teaching materials..database.

47 IFOOD4 - Work plan WP6 Innovative teaching tools Virtual labs on food processing topics

48 IFOOD4 - Work plan WP2 DISSEMINATION NEWSLETTER (quarterly)

49 IFOOD4 - Work plan WP2 DISSEMINATION WORKSHOPS O Understanding, measuring and predicting the shelf life of foods - Theory and Application Greece 2012 O 5th Bioencapsulation Training School for early stage researchers, Nantes 2013 O ISOPOW 2013 O..

50 IFOOD4 - Work plan WP2 DISSEMINATION WEBSITE

51 IFOOD4 - Work plan Webinars WP7 EXPLOITATION

52 IFOOD4 - Work plan Pilot Summer School for HE teachers in Food S&T.in 2013: final programme WP7 EXPLOITATION

53 IFOOD4 - Work plan WP7 EXPLOITATION 3 ISEKI_Food Conference An International open forum for all the stakeholders of the whole food chain (students, researchers, education scientists, Technologists, Representative of government agencies, Industry representatives and trainers, Food consumers and Wider community) 3 Int. ISEKI_Food, May 2014 (Athens, Greece) Continual Professional Development for the future Food Scientists and Technologist

54 IFOOD4 - Work plan International Journal of Food Studies Open souce, international peer-reviewed WP7 EXPLOITATION