Repository logo
 
Publication

Qualifications of food science and technology/engineering professionals at the entrance in the job market

2015Journal article Open access
Simple item page
dc.contributor.authorGiannoua, Virginia
dc.contributor.authorLaknerb, Zoltan
dc.contributor.authorPittiac, Paola
dc.contributor.authorMayord, Luis
dc.contributor.authorCosta, Rui
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorOreopoulou, Vassiliki
dc.date.accessioned2016-04-21T17:04:04Z
dc.date.available2016-04-21T17:04:04Z
dc.date.issued2015
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationGIANNOUA, Virginia; LAKNERB, Zoltan; PITTIAC, Paola; MAYORD, Luis; COSTA, R.; SILVA, Cristina L. M. - Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market. – In 3rd International ISEKI Food Conference – ISEKI Food 2014: Bridging Training and Research for Industry and the Wider Community – Food Science and Technology Excellence for a Sustainable, Athens, May 21-23, 2014. – In International Journal of Food Studies. ISSN 2182-1054. Vol. 4 (2015), p. 173-187pt_PT
dc.identifier.doi10.7455/ijfs/4.2.2015.a6
dc.identifier.issn2182-1054
dc.identifier.urihttp://hdl.handle.net/10400.14/19956
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherISEKI Food Association
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectEducationpt_PT
dc.subjectTrainingpt_PT
dc.subjectJob Marketpt_PT
dc.subjectHigher education degreespt_PT
dc.subjectProfessional qualificationspt_PT
dc.titleQualifications of food science and technology/engineering professionals at the entrance in the job marketpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage187
oaire.citation.issue2
oaire.citation.startPage173
oaire.citation.titleInternational Journal of Food Studies
oaire.citation.volume4
person.familyNamePittia
person.familyNameMachado da Costa
person.familyNameSilva
person.familyNameOreopoulou
person.givenNamePaola
person.givenNameRui Manuel
person.givenNameCristina
person.givenNameVassiliki
person.identifier1473674
person.identifier.ciencia-id861C-574D-2760
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0003-0020-9077
person.identifier.orcid0000-0003-2488-0914
person.identifier.orcid0000-0002-0495-3955
person.identifier.orcid0000-0003-2504-0570
person.identifier.ridF-9414-2014
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id35317128100
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicatione0ef256e-0392-418e-ac64-152c60b51311
relation.isAuthorOfPublicationa133e1eb-a133-41d3-b2d0-2dce32d850b9
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublicatione8b0dabc-cbdf-4c69-a967-a902fa24af37
relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Qualifications of Food Science and TechnologyEngineering.pdf
Size:
1.76 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CBQF - Contribuições em Revistas Científicas / Contribution to Journals