Foodio - Food Solutions Master Class

Foodio - Food Solutions Master Class

FOODIO was a challenge-based learning programme. It has been a novel way of creation of new food solutions for future innovation and highlights the modern way of teaching by creating together.

Programme description

FOODIO, Food Solutions Master Class, was a multidisciplinary, challenge-based learning programme for bachelor, master and doctoral students, working together with professors, researchers and professionals. FOODIO was conceived to educate in an international environment, connect business and academia, and stimulate for the creation of new food solutions for future innovation. During 2018, five academic institutions and three business partner organizations guided forty student participants (10 students from each of partner countries to make a total of 40 students) in the one-year study module to generate ideas for new solutions to exploit plant-based side streams. FOODIO participants got understanding of challenge-based problem solving, using experimentation and design thinking tools, developing team working skills and accessing new networks. The challenge included direct interaction and collaboration with food industries and end-users, to transform an idea into a real new food product with impact on sustainability, society and economy.

Participants

Students (bachelor, master, and doctoral levels) were eligible if enrolled at the University of Helsinki, University of Hohenheim, Technion - Israel Institute of Technology, Universidad Autónoma de Madrid or Spanish National Research Council (CSIC).

Benefits for participants

The FOODIO program offered unique kind of learning environment for students. The students did hands on product development with real industrial cases in which students and academic and industrial mentors collaborated on real-life challenges. The FOODIO educated selected, multidisciplinary students of bachelor, master, and doctoral levels to become future food professionals with international, co-creation, business, and problem solving skills. The FOODIO program also responded to the EIT Food strategy on providing healthy and sustainable food for consumers. The FOODIO helped advance healthy life-style in Europe and sustainability of the food chain.

Timeline of the programme

This activity took place in 2018.

BOOT CAMP: March 6-8, 2018 Helsinki, Helsinki's Think Corner (At the Boot Camp, all partners met each other for the first time, students form teams, and they have been given their challenge: "To develop the healthiest and most appealing dairy product, while contributing to sustainability by using plant-based side-streams from food industry")

Project Mid-Evaluation, On-line: April 25, 2018 13:30-16:30 (EET) (All teams made a presentation about the progress in their new product development process, they answered the questions from judges from academic and industrial partners and take a feedback on their current phase of study. They moved forward accordingly.

Project Final: December 12-13, Madrid 2018 (All teams presented their final product to the judges and the winner team has been chosen, projects have also been evaluated for the EIT Food  Business Creation’s Innovation Prizes.

Learning objectives and outcomes

The FOODIO program was directly linked with the EIT Food strategy on connecting education and innovation within the Pan-European network. This was achieved by an education programme in which students and academic and industrial mentors collaborated on real-life challenges. The FOODIO educated selected, multidisciplinary students of bachelor, master, and doctoral levels to become future food professionals with international, co-creation, business, and problem solving skills. The FOODIO program also responded to the EIT Food strategy on providing healthy and sustainable food for consumers. The FOODIO had been expected to advance healthy life-style in Europe and sustainability of the food chain.

Learning outcomes of the programme:

The FOODIO participants;

1) Got a solid understanding of food product development challenges,

2) Absorbed the model of challenge-based problem solving,

3) Became familiar with experimenting and learn to design and conduct experiments,

4) Learnt to formulate user-based solutions to different problems using design thinking tools, and

5) Developed multidisciplinary group working skills and access new networks.

Read More

Partners

The following partners are involved in the project

UNIVERSIDAD AUTÓNOMA DE MADRID
CSIC
HERBSTREITH & FOX KG
TECHNION, ISRAEL INSTITUTE OF TECHNOLOGY
UNIVERSITY OF HELSINKI
UNIVERSITÄT HOHENHEIM
VALIO

Project team

Related projects

EU Skills for Future
Education

EU Skills for Future

EU Skills for Future, commonly name Skills4Future (S4F) is a Cross-KIC project with EIT RawMaterials and Climate-KIC which target students between 16-19 year old in RIS countries. The...

Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?
Education

Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?

A new class of plant-based ingredients based on smart combinations of plant proteins and polysaccharides has been developed by the participating industrial and academic partners. These ingredients can be physically ...

Global Food Venture program 2018
Education

Global Food Venture program 2018

In 2018 a cohort of 24 PhD students experienced a Journey of 6 months to develop their product idea into a feasible business opportunity. They kicked-off in Munich in June, went to Technion...