Description:
Students will participate in an innovative, learner-centric environment based on active, action-oriented learning to develop a project including a specific objective/target, the design and development of a solution exploitable at the industry level and with the main aim of contributing to innovation in sustainable food systems as well as quality and safety of foods. The following online trainings are being organised:
- Webinar 1 - Introduction to the Competition
- Webinar 2 - Student Presentation Webinar
- Webinar 3 - Virtual Visit Webinar
- Webinar 4 - Student Suggestion Webinar
- Webinar 5 - Project reviews
- Webinar 6 - Soft Skills Webinar
- FoodFactory-4-Us Final Virtual Conference in Sustainable Cereals
For more information about the competition please to to https://food-sta.eu/ssc2019-b
Language:
English
Topic(s):
Technology
Economics
Market habits
Science
Type(s):
Inspiring practice (good practice example, case study, etc.)
Target group(s):
Farmers
Processors
Distributors
Wholesalers
Retailers
Link(s):
Keyword(s):
food innovation, participative learning, action learning, collaborative learning, student competition