Title Open Innovation for New Food Product Development in the European Food Industries
Project Number 2013-1-ES1-LEO05-67282
Project Type Transfer of Innovation
In the Integrated Value Chain the different partners adapt their systems and operations to fit into the rest of the value chain. Knowledge is generated and shared across the value chain and the relations between parties are very close increasing the ability to deliver the right product and/or service, according to the customers’ requirements. This scenario calls for an extensive knowledge about processes in a Food Value Chain and Collaborative Food Product Development Methodologies.
The Open New Food Consortium is formed by:
4 Food Industries Associations promoters of the project, with experience in innovation and Vocational Education Training.
2 universities, connected with the Food Industry sector in their countries, which deliver innovative existing methodologies about Collaborative New Food Product Development.
1 technological centre, connected with the Food Industry sector, which will give support in the development of a e-learning Platform
Summary The main objective of the Open New Food project is to increase the awareness and competences of the managers of the Traditional Food Industries SMEs, about Collaborative Food Product Development in order to boost the “integrated value chain model” of food production, through the cooperation of transnational partners.
The project have the next specific objectives:
1.Development of Vocational Education Training programme addressing the needs of the managers of the Traditional Food Industries SMEs in relation with Collaborative Food Product Development Methodologies, previously identified.
2. Determination of a model for the combination and adaptation of the existing successful innovations identified previously to the project, to new socioeconomics, geographic and linguistic environments.
3. Development of a Vocational Education Training innovative methodology based on ICT and in didactic approach which includes acquisition and development of knowledge and strengthening knowledge and development of skills and attitudes based on an active and participative methodology
4.Transference of the validated contents and tools developed through the Associations, Technological Centres and Universities of the Consortium in different countries (Spain, Greece, Turkey, Czech Republic, Denmark and Belgium)
5. Creation of stable structures within the Associations supporting the continuous improvement of competences after the completion of the project
The main tangible result of the project is the “Open New Food Product Development Training Platform”
The expected impacts of the project are:
Training to 150 Managers of Traditional Food Industries SMEs from the participating countries during the project execution
Training to 1250 Managers of Traditional Food Industries SMEs belonging to traditional sectors during 5 years after the project completion
Open and distance learning
Agriculture, Forestry and Fishing
open and distance learning
material for open learning
The main tangible result is the "OPEN NEW FOOD PRODUCT DEVELOPMENT TRAINING ePLATFORM", which is be focused in increasing the skills and knowledge of the agrofood managers about “Collaborative Food Product Development” and “Open Innovation”.
This platform allow the managers to access to the main contents developed in the project including:
- Theoretical Training Modules
- Practical Training Modules
- Awareness information