Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results

Viaggi, Davide; Barrera, Cristina; Castelló, M.L.; Rosa, Marco Dalla; Heredia, Ana; Hobley, Timothy John; Knöbl, Christoph F.; Materia, Valentina Cristiana; Xu, Sunny Mosangzi; Romanova, Gergana; Russo, Silvia Dello; Seguí, Lucía; Viereck, Nanna

doi:10.1016/j.cofs.2021.06.001

Cited by 5 publications

(6 citation statements)

References 17 publications

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“…These aspects influence the trend related to the production of new kinds of food or to the improvement of existing ones [2]. In modern times, special attention is paid to the diversification of product ranges to obtain new products [3]. Consumers are always looking for something new that can satisfy them in terms of quality and nutrition but that does not require extremely high economical costs.…”

Section: Introductionmentioning

confidence: 99%

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Atudorei

Mironeasa

Codină

2022

Foods

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The present study analyzed the effects of germinated lentil flour (LGF) addition at different levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough microstructure, and bread quality. Creep-recovery tests showed that the dough samples with high levels of LGF addition presented a higher resistance to flow deformability of the dough. Dough microstructure as analyzed using EFLM showed an increase in the protein area (red color) and a decrease in the starch (green color) amount with the increased level of LGF addition in the wheat flour. It was found that the LGF addition led to the improvement of the porosity, specific volume, and elasticity of the bread samples. The breads with LGF addition were darker and had a slightly reddish and yellowish tint. The bread textural parameters highlighted significant (p < 0.05) higher values for firmness and gumminess and significant (p < 0.05) lower ones for cohesiveness and resilience for the bread with LGF addition when compared with the control. The bread samples with a 2.5% and 5% addition had a more dense structure of the crumb pores. Regarding sensory evaluation, the bread samples with LGF addition in the wheat flour were well appreciated by the consumers. The addition also was desirable due to the fact that it supplemented bread with a greater amount of protein and minerals due to the composition of lentil grains. Therefore, LGF could be successfully used as an ingredient for bread making in order to obtain bread with an improved quality.

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Section: Introductionmentioning

confidence: 99%

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Atudorei

Mironeasa

Codină

2022

Foods

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“…Mobile business simulation games can be used to teach digital lessons in entrepreneurship education, which can improve students' entrepreneurial attitudes, self-efficacy, and inclinations (Chen et al, 2022;Shabbir, 2021). Furthermore, the BoostEdu platform is a learning platform developed through co-creation workshops and e-learning course development (Viaggi et al, 2021). The next theme of digital learning is effective mobile learning (m-learning) as a means of developing entrepreneurial competencies (Vieira Mattiello da Silva & Klein, 2020).…”

Section: The Primary Research Abstract and Author Collaboration Netwo...mentioning

confidence: 99%

Global Trends on Electronic Learning and Entrepreneurship: Bibliometric Analysis (2001 – 2022)

Indira,

Wardani,

Murwaningsih

2024

JEDA

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The use of electronic learning in entrepreneurship education will increase entrepreneurial intentions and behaviors in university students. The purpose of this study is to comprehensively analyze electronic learning in entrepreneurship globally. The research method used is VOSviewer-assisted bibliometric analysis. The review showed that there were 398 academic documents published in the Scopus database between 2001 and 2022. The results showed that the most publications occurred in 2021, and keyword identification formed 7 clusters that grouped research themes in recent years. Based on the studies conducted, this study presents a roadmap for prospective researchers as well as critical themes that are very likely for future research success.

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“…To investigate how FIPDes provides international exchange programmes in the subject of food innovation, an analytical framework was constructed by integrating both Mathiesen & Lager's (2007) insights of evaluating students' perceptions on an international exchange programme and the triple helix model (Cai, 2017;Viaggi et al, 2021).…”

Section: Background: Fipdesmentioning

confidence: 99%

“…Each sphere is supported with space to maintain an international cooperative atmosphere (Cai & Etzkowitz, 2020). Viaggi et al (2021) suggested that when the curriculum is based on an international exchange offered by participating universities, other learning opportunities (i.e. co-creation events) can also reflect the universityindustry cooperation (Viaggi et al, 2021).…”

Section: Triple Helix Modelmentioning

confidence: 99%

Critical Discourse Analysis of Student Testimonials of an Erasmus International Exchange Programme

Hui

2024

Preprint

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Given the increased provision of international exchange programmes in higher education, this paper examines students’ perceptions of their learning process in one Erasmus+ programme in Food Innovation and Product Design. Using evaluation model of international exchange programme and triple helix model as the analytical framework, students’ testimonials from 2015–2021 were analysed using a critical discourse analysis. EU and non-EU students had similar perceptions of learning outcomes related to knowledge of the food innovation industry, but non-EU students had a stronger sense of awareness of both the international context and multicultural interaction.

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Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results

Cited by 5 publications

References 17 publications

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

Global Trends on Electronic Learning and Entrepreneurship: Bibliometric Analysis (2001 – 2022)

Critical Discourse Analysis of Student Testimonials of an Erasmus International Exchange Programme

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