Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food
|Study location||Denmark, ONLINE|
|Type||Inspire / Summer Schools, summer school|
|Nominal duration||1 week|
|Awards||(CERTIFICATE of Participation issued by AU or UniTO)|
|Accreditation||Credits awarded (where relevant) in ECTS: Suggested 5 ECTS|
|Application fee||€150 one-time
The course requires a bachelor degree and the willingness to grow the entrepreneurial skills towards the development of sustainable, climate friendly food solutions. Backgrounds in social sciences, business, computer science, engineering, technical or fundamental sciences and food science are all welcome.
The entry qualification documents are accepted in any language
- Online Registration
A motivation letter must be added to your application.
A motivation letter should include max 1500 characters including spaces.
Objectives of the course: This summer school responds to the need to support, develop and create start-up ideas linked to the development of new and improved climate friendly solutions.
Learning outcomes and competences: Through this experience, the students will be able to explain and Interpret state of the art knowledge in designing sustainable food solutions for a climate changing world.
The technical material will cover food systems, sustainability, food safety, the circular economy, decrease in waste. Students will be able to practice their entrepreneurship skills in teams, and will be expected to Integrate multidisciplinary knowledge on the circular economy of food product design.
Identify the gaps and opportunities for advances in the field.
Develop a business idea using entrepreneurial skills and team work and present it in a professional setting to industrial partners. There will be pitching final event with three prizes awarded to best teams.
2 weeks on-line and 1 week on line bootcamp. On-line material available July 25.
Contents: This summer course will provide background on topics related to entrepreneurship and state of the art in food processing sustainability, developing creative thinking, innovation and entrepreneurship, with input from researchers, sustainable food entrepreneurs, and industry professionals.
The students will practice entrepreneurship, and develop and defend a business idea. Classroom (or on line) instruction will focus on team work. Participants will benefit from the various backgrounds of the students as well as interactions with various experts, including food safety, quality, food design, circularity and recyclability, food material science, supply chain, sensory and consumer studies. The students will also be trained in how to communicate their business idea, which will be core to their evaluation.
Modules will be enriched with real case studies presented by industrial partners.
Online platform opens July 25th
Bootcamp start on 24/08 – 28/08 (final event) and will be held on line due to COVID-19 travel restrictions in place.