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- Drivers of innovation in education and training in food science and technologyPublication . Pittia, Paola; Silva, Cristina L.; Costa, Rui; Scheleining, Gerhard; Saguy, I. Sam
- Qualifications of food science and technology/engineering professionals at the entrance in the job marketPublication . Giannoua, Virginia; Laknerb, Zoltan; Pittiac, Paola; Mayord, Luis; Costa, Rui; Silva, Cristina L. M.; Oreopoulou, VassilikiThe quali cations of Food Science and Technology/Engineering (FST/E) professionals were exam- ined by a web-based survey conducted in 15 countries (14 EU and Turkey). The analysis of the responses showed that 65% of the respondents had a higher education (HE) degree (BSc 29%, MSc 28%, and PhD 8%), and 20% carried out extracurricular training before entering in the job market. The main elds of study were Food Science and Technology/Engineering, followed by Agriculture, Nutrition and Health, Safety/Hygiene, and Chemical Engineering in all three levels of HE degrees. Di erences in the level of degree between genders were not observed, although a higher percentage of female respondents (36% of all female respondents) reported no higher quali cation degree, compared to male respondents (33% of all male respondents). On the contrary, female respondents prevailed in extracurricular studies, compared to male ones. Gender, however, was a di erentiating factor as far as the eld of studies was concerned with female respondents prevailing in Nutrition and Health and male in Agriculture. A considerable percentage of the respondents acquired either a HE degree or had extracurricular training while working in the 1st job. Extracurricular training both before entering the job market and during work at the 1st workplace comprised mainly the topics Safety and Hygiene, Management, fol- lowed by Sensory Science, FST/E and Nutrition and Health. In addition, Marketing Science/Consumer Behaviour was also one of the main topics of company or other training during work at the 1st work- place.
- European FooD-Studies and Training Alliance (Erasmus+ Knowledge Alliance project)Publication . Schleining, Gerhard; Svacinka, Reiner; Pittia, Paola; Silva, Cristina L. M.; Costa, Rui; Ho, Peter; Dubois-Brissonnet, Florence; Braun, Susanne; Morais, Pilar; Jaume, Sola; Notarfonso, Mauricio; Drausinger, Julian; Cottilon, Christophe
- Drivers of Innovation in Education and Training in Food Science and TechnologyPublication . Pittia, Paola; Silva, Cristina L. M.; Costa, Rui; Scheleining, Gerhard; Saguy, Sam
- The ISEKI-Food Network Approach to Bridge Education, Research and IndustryPublication . Pittia, Paola; Silva, Cristina L.M.; Costa, Rui; Schleining, Gerhard; Marshall, Richard
- Bridging education, training and research for industry and the wider community: the ISEKI_Food Network approachPublication . Pittia, Paola; Silva, Cristina L. M.; Schleining, Gerhard; Costa, Rui; Marshall, Richard
- Personal traits, motivations, education and career path of European food professionalsPublication . Costa, Rui; Silva, Cristina L. M.; Lakner, Zoltan; Kasza, Gyula; Oreopoulou, Vassiliki; Dermesonluoglu, Efimia; Pittia, Paola
- European FooD-Studies and Training Alliance (Erasmus+ Knowledge Alliance project)Publication . Schleining, Gerhard; Svacinka, Reiner; Pittia, Paola; Silva, Cristina L. M.; Costa, Rui; Ho, Peter; Dubois-Brissonnet, Florence; Braun, Susanne; Morais, Pilar; Jaume, Sola; Notarfonso, Mauricio; Drausinger, Julian; Cottilon, Christophe
- Responsible research and innovation in the food value chainPublication . Silva, Cristina L.M.; Costa, Rui; Pittia, Paola
- Training and education strategies in food studies to enhance professional impact towards a modern and sustainable food supply chain: the ISEKI_Food projectsPublication . Pittia, Paola; Silva, Cristina L. M.; Costa, Rui; Schleining, Gerhard