About this paper

Appears in:
Pages: 158-163
Publication year: 2018
ISBN: 978-84-697-9480-7
ISSN: 2340-1079
doi: 10.21125/inted.2018.1023

Conference name: 12th International Technology, Education and Development Conference
Dates: 5-7 March, 2018
Location: Valencia, Spain

FLIPPED CLASS EXPERIMENTATION WITH ITS STUDENTS WITHIN FOOD4GROWTH PROJECT

P. Busato1, A. Sopegno1, D. Rossi2, M. Contel2, I. Russiello3, F. Bianchi4, R. Berruto1

1University of Turin Dept. DISAFA (ITALY)
2Confagricoltura (ITALY)
3Confindustria (ITALY)
4CISITA (ITALY)
Food4Growth Erasmus+ project aims to improve the productivity and competitiveness of small and medium-sized enterprises in the agri-food industry marked by the marginal use of "Food Innovation" systems, reinforcing the cross-sectoral technical profiles of the sector in order to improve the social acceptability of product innovation and of agro-food processes.

According to a recent study by Campden Bri UK (2014Innovation: Scientific and Technical Needs), companies are focusing on assessing the risk of innovation through:
1. the use of more "evidence-based" information to feed a more appropriate risk debate,
2. Achieving an agreement to better define, on innovation, the role of government and stakeholders
3. Improve consumer understanding of new and emerging technologies
4. improve "food literacy";
5. Understand the role of social media in the debate on innovation

For the students, the content is divided into 4 modules: basic skills, strategic communication, negotiation and communication plan.
To deliver this complex content the flipped class format is provided for both trainers and students. The resource was used by students participating in the Ecotrophelia 2017 International event to make the communication plan for their innovative food products.

The format and the content were tested with 22 students of the ITS Tech & Food Foundation located in Parma (IT) and were provided by people from food industry associations, communication offices, Universities and training centres. Data about performance and satisfaction of students and teachers are being collected and analyzed in the paper.
@InProceedings{BUSATO2018FLI,
author = {Busato, P. and Sopegno, A. and Rossi, D. and Contel, M. and Russiello, I. and Bianchi, F. and Berruto, R.},
title = {FLIPPED CLASS EXPERIMENTATION WITH ITS STUDENTS WITHIN FOOD4GROWTH PROJECT},
series = {12th International Technology, Education and Development Conference},
booktitle = {INTED2018 Proceedings},
isbn = {978-84-697-9480-7},
issn = {2340-1079},
doi = {10.21125/inted.2018.1023},
url = {http://dx.doi.org/10.21125/inted.2018.1023},
publisher = {IATED},
location = {Valencia, Spain},
month = {5-7 March, 2018},
year = {2018},
pages = {158-163}}
TY - CONF
AU - P. Busato AU - A. Sopegno AU - D. Rossi AU - M. Contel AU - I. Russiello AU - F. Bianchi AU - R. Berruto
TI - FLIPPED CLASS EXPERIMENTATION WITH ITS STUDENTS WITHIN FOOD4GROWTH PROJECT
SN - 978-84-697-9480-7/2340-1079
DO - 10.21125/inted.2018.1023
PY - 2018
Y1 - 5-7 March, 2018
CI - Valencia, Spain
JO - 12th International Technology, Education and Development Conference
JA - INTED2018 Proceedings
SP - 158
EP - 163
ER -
P. Busato, A. Sopegno, D. Rossi, M. Contel, I. Russiello, F. Bianchi, R. Berruto (2018) FLIPPED CLASS EXPERIMENTATION WITH ITS STUDENTS WITHIN FOOD4GROWTH PROJECT, INTED2018 Proceedings, pp. 158-163.
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