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Training Of A New Generation Of Talents Capable Of Working Across Borders And Sectors, With An Inclusive Approach Of Food Innovation: The Case Of Fipdes, The Erasmus Mundus Joint Master’S Degree In Food Innovation And Product Design., Barbara Rega, Marwen Moussa, Isabelle Laissy, Clemence Mian, Roisin Burke, Anna Cruickshank, Erik Andersson, Daniel Hellstrom, Paola Piombino, Paola Vitaglione
Training Of A New Generation Of Talents Capable Of Working Across Borders And Sectors, With An Inclusive Approach Of Food Innovation: The Case Of Fipdes, The Erasmus Mundus Joint Master’S Degree In Food Innovation And Product Design., Barbara Rega, Marwen Moussa, Isabelle Laissy, Clemence Mian, Roisin Burke, Anna Cruickshank, Erik Andersson, Daniel Hellstrom, Paola Piombino, Paola Vitaglione
Conference papers
Training of a new generation of talents capable of working across borders and sectors, with an inclusive approach of food innovation: the case of FIPDes, the ERASMUS mundus joint master’s degree in food innovation and product design.
Food innovation applied to sustainable growth is driven by different needs and constraints. Sensory and nutritional aspects of food, as well as convenience are individual needs that cannot ignore the societal needs such as population growth and safety, as well as the urgent demand to ensure the availability of natural resources and reduce the impacts on environment. Innovation of products, processes, marketing strategies …