A Project-Based Learning Approach to Promote Innovation and Academic Entrepreneurship in a Master's Degree in Food Engineering

Autor/inn/en	Oliveira, Leandro; Cardoso, Eduardo L.
Titel	A Project-Based Learning Approach to Promote Innovation and Academic Entrepreneurship in a Master's Degree in Food Engineering
Quelle	In: Journal of Food Science Education, 20 (2021) 4, S.120-129 (10 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Oliveira, Leandro) ORCID (Cardoso, Eduardo L.)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1541-4329
DOI	10.1111/1541-4329.12230
Schlagwörter	Entrepreneurship; Teaching Methods; Food Standards; Agricultural Production; Food Service; Problem Based Learning; Critical Thinking; Interdisciplinary Approach; Masters Programs; Graduate Students + Suchen Sie Ihr Suchwort? Unternehmungsgeist; Teaching method; Lehrmethode; Unterrichtsmethode; Lebensmittelgesetz; Agriculture; Production; Landwirtschaft; Produktion; Agrarproduktion; Landwirtschaftliche Produktion; Problem-based learning; Problemorientiertes Lernen; Kritisches Denken; Fächerübergreifender Unterricht; Fächerverbindender Unterricht; Interdisziplinarität; Magister course; Magisterstudiengang; Graduate Study; Student; Students; Aufbaustudium; Graduiertenstudium; Hauptstudium; Studentin
Abstract	Entrepreneurship brings several benefits, such as fostering innovation and productivity, competitiveness, and socioeconomic development. The search for professionals with different skills to overcome the current and foreseen challenges is relevant in the agri-food sector. Problem-based learning (PBL) is described as an instructional approach, which promotes interdisciplinarity and critical thinking, with the potential to meet current challenges. This article describes how PBL, aligned with an innovation program and contest, has been integrated into a master's degree in food engineering to promote academic entrepreneurship. The alignment of the PBL with the program and contest allowed the development of innovative products with a view to solving problems faced by the agri-food sector. The PBL strategy allowed students to mobilize knowledge from several curricular units of food studies for the development of different deliverables to participate in the innovation program and contest. This participation allowed students, supported by business mentors, to demonstrate their products to stakeholders. This way, it was possible to promote innovation in the agri-food sector, stimulating the entrepreneurial spirit among higher education students, and understand its potential for replication and mobilization of skills acquired in different food study courses. (As Provided).
Anmerkungen	Wiley. Available from: John Wiley & Sons, Inc. 111 River Street, Hoboken, NJ 07030. Tel: 800-835-6770; e-mail: cs-journals@wiley.com; Web site: https://www.wiley.com/en-us
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2024/1/01