Knowledge triangle for food innovation by harnessing the tradition and assuring sustainability Erasmus Project

Project Title

Knowledge triangle for food innovation by harnessing the tradition and assuring sustainability

Project Key Action

This project related with these key action: Cooperation for innovation and the exchange of good practices

Project Action Type

This project related with this action type : Strategic Partnerships for higher education

Project Call Year

This project’s Call Year is 2016

Project Topics

This project is related with these Project Topics: New innovative curricula/educational methods/development of training courses; Health and wellbeing; Research and innovation

Project Summary

European education system is facing reinventing education. There is a new imperative to add innovation in education, based on using digital and online media combined with practical work to obtain skills. Another challenge for Europe is to reinvent the notion of industrial innovation by coupling the three components of the Knowledge Triangle: the HIGH EDUCATION as knowledge producer, the academic RESEARCH as creativity source, and BUSINESS, with its entrepreneurial spirit.

The project KNOWinFOOD is offering a solution for these European challenges. In a new educational approach, students solve tasks given by industry by developing new sustainable foods based on traditional ones. The needed knowledge is systematised by the researcher. The acquiring and enriching of this knowledge by the students is facilitated by the trainers in training sessions. Their innovative skills are perfected in the practical trainings for product development. Positive attitudes relative to own development and future job are enhanced by the appreciation of the industry at the final product contest, which judges the products. This complex educational process was made possible through a collaborative environment developed during the project.

EU Grant (Eur)

Funding of the project from EU: 208044 Eur

Project Coordinator

UNIVERSITATEA LUCIAN BLAGA DIN SIBIU & Country: RO

Project Partners

• University of Food Technologies
• DEBRECENI EGYETEM
• UNIVERSITE LYON 1 CLAUDE BERNARD
• Supremia Grup