|Study location||Finland, Helsinki|
|Type||Inspire / Summer Schools, workshop|
|Nominal duration||7 days, 7-13.03.2020 (2 ECTS)|
Free admission/ travel subgranting/ provided food and accommodation
High school / secondary education (or higher)
Undergraduate and graduate students, PhD candidates, post-docs, early-stage researchers, young professionals. Food/animal related studies, economics, marketing
The entry qualification documents are accepted in the following languages: English.
CV (2 pages; without list of publications), brief motivation letter and video (1-2 min)
40 students with different study backgrounds will meet together in Helsinki to use their scientific experience and university knowledge to create new concepts and ideas that will lead to sustainable and innovative re-usage of side streams in food industry. This seven-day training managed by professional tutors will introduce participants to several topics such as: innovations in food sector, human nutrition in food systems, food and digital disruptions, as well as business model generation and presentation pitching. Participants will work in interdisciplinary teams, identifying problems, prototyping viable solutions with a validated value proposition and pitching their projects in front of a panel of experts. Part of the training will take place at the fairs Foodtec, Packtec and Gastro pfsptec.messukeskus.com/?lang=en where the teams will pitch their business ideas in front of a professional jury in an open session attended by food related companies in Finland and other countries. The school will end with a workshop with dialogue people from the food industry in Finland.
The EIT Food Venture Creation III is organized by Matis (Iceland), University of Cambridge (England), VTT Technical Research Centre of Finland and Institute of Animal Reproduction and Food Research PAS (Poland). A special input will be also delivered by Finnish start-up businesses operating in the agri-food sector.
Day 1. Arrival and registration. Networking exercises and welcome reception.
Day 2. Opening session. Presentation on SDGs and side streams in food processing. Presentations on food and digital disruptions. Brain storming. Screening and Voting for ideas. Team building.
Day 3. Progress reporting and discussions. Teams continue working on ideas. Presentations on food heroes (new start-ups) in utilizing food side streams and heroes in food digitalization. Business model canvas and team working on ideas.
Day 4. Teams working on ideas. Mentoring. Progress reporting. How to pitch a presentation? Teams preparing presentations. Mentoring. Working dinner.
Day 5. Presentations in front of a jury. Feedbacks from tutors and discussions. Preparing posters and presentations. Dinner.
Day 6. Display and presentations in front of a jury. Students evaluation. Thematic tour with dinner. Handing out certificates.
Day 7. Check out and farewell.