Publication
Open-ended feedback on education innovation of food science, technology and engineering
| dc.contributor.author | Saguy, I. Sam | |
| dc.contributor.author | Silva, Cristina L. M. | |
| dc.contributor.author | Cohen, Eli | |
| dc.date.accessioned | 2025-07-17T14:49:34Z | |
| dc.date.available | 2025-07-17T14:49:34Z | |
| dc.date.issued | 2025-05-30 | |
| dc.description.abstract | In an era of rapid technological advancement and digitally native generations, education in food science, technology, and engineering must undergo transformative changes to meet modern progress and challenges. The integration of artificial intelligence and digital tools is reshaping curricula, fostering innovation, and equipping future professionals with the skills needed to address increasingly complex responsibilities. Future competencies include open innovation, cross-sector collaboration, creativity, sustainability, social responsibility, interdisciplinary teamwork, and others. To identify gaps in current curricula, key challenges, and opportunities for advancement, a global survey was conducted among students, academics, and industry professionals. Following previous studies utilizing close-ended questions, this study employed an open-ended method to elicit spontaneous insights and minimize possible biases associated with close-ended counterpart approach. Key findings highlighted the importance of practical, hands-on learning and business skills, greater emphasis on sustainability and environmental impact, increasing demand for technology integration and recognition of regional disparities and needs, and drive for globalization while maintaining local relevance. The study’s main recommendations included: Higher education reform requires regular curriculum updates that balance global education needs with local relevance and integrating advanced innovation and science; Enhanced resource allocation should support practical training; International collaboration through student exchanges, research partnerships, and knowledge-sharing platforms, along with strong industry integration via internships and applied projects. The use of open-ended question proved to be a highly effective method for capturing respondents’ perspectives often overlooked by close-ended approaches. | eng |
| dc.identifier.doi | 10.63620/MKJAEES.2025 | |
| dc.identifier.issn | 3064-9846 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/53968 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.rights.uri | N/A | |
| dc.subject | Sustainability | |
| dc.subject | Entrepreneurship | |
| dc.subject | Multidisciplinary | |
| dc.subject | Internships | |
| dc.subject | Soft skills | |
| dc.subject | Regional disparities | |
| dc.title | Open-ended feedback on education innovation of food science, technology and engineering | eng |
| dc.type | research article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 7 | |
| oaire.citation.issue | 3 | |
| oaire.citation.startPage | 1 | |
| oaire.citation.title | Journal of Agricultural, Earth and Environmental Sciences | |
| oaire.citation.volume | 4 | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |