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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
- Education/Research/Industry interfaces towards the Innovation of the Food Sector: the ISEKI_Food Network ApproachPublication . Ötleş, Semih; Erdoğdu, Ferruh; Göğüş, Fahrettin; Pittia, Paola; Silva, Cristina L.M.; Schleining, Gerhard
- Education/Research/Industry Interfaces towards the Innovation of the Food Sector: the ISEKI_Food Network ApproachPublication . Otles, Semith; Erdogdu, Ferruh; Gogus, Fahrettin; Pittia, Paola; Silva, Cristina L. M.; Schleininq, Gerhard
- The ISEKI_Food projects and network: strategies and activities to implement skills and abilities of the future generation of graduates in food studiesPublication . Pittia, Paola; Silva, Cristina L. M.; Costa, R.; Schleining, G.; Dalla, Rosa M.
- 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
- The ISEKI_Food projects and network: Strategies and activities to implement skills and abilities of the future generation of graduates in food studiesPublication . Pittia, P.; Silva, Cristina L. M.; Costa, R.; Schleining, G.; Dalla, Rosa M.Food studies networks started in 1998 with a long term objective of creating effective tools and guidelines that promote the EHEA (European Higher Education Area) for food studies, and has also been disseminating it at an international level, through constant renewing networks at European level with Erasmus programme support and at International level with Erasmus Mundus programme support. All the activities, tools and materials developed are sustained by a non-profit organization, the ISEKI Food Association (IFA) that has now a worldwide network, reaching all the Continents. A variety of tools have been created which the most significant are: a number of databases of curricula, teaching materials and food industry stakeholders; an International journal and regularly published books in an international publisher; a periodic international conference on bridging education, research and industry; a quality assurance label for Food Science and Technology curricula (EQAS); partnerships in other research and education projects.
- Bridging education, research and industry: the ISEKI-Food approach to implement quality and safety along the food chainPublication . Pittia, Paola; Silva, Cristina L. M.
- Modernising Food Studies to Foster Food Chain Innovation": the ISEKI_Food network and projects approach and activitiesPublication . Pittia, Paola; Silva, Cristina L. M.; Sobral, P. J. S; Carvalho, R. A.
- Drivers of Innovation in Education and Training in Food Science and TechnologyPublication . Pittia, Paola; Silva, Cristina L. M.; Costa, Rui; Scheleining, Gerhard; Saguy, Sam
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