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The ISEKI_Food 4 project:
Towards the innovation of the Food Chain
through the modernisation of Food Studies
17th Workshop Developments in the Italian PhD Research on Food Science,
Technology and Biotechnology
through the modernisation of Food Studies
Paola Pittia
Coordinator of the ISEKI_Food 4 project
Università degli Studi di Teramo1
Vice- President ISEKI_Food Association
20 settembre 2012, Cesena (IT)
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Main training and educational goals of HE Main training and educational goals of HE
institutions institutions
• Quality standards (certification, label)
• Internationalisation
• New skills for new jobs
•Lifelong learning and continual professional development
while facing issues like…..
- New generation of students - Internet-social network
- Web 2.0 generation
- Lower financial support to HE
- Resistence to changes
- …lower importance of Food Science and Technology studies/curricula
- Competition from other scientific fields
while facing issues like…..
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Key characteristics of graduates in Food Studies Key characteristics of graduates in Food Studies
Education
and Training
Food science, technology/engi
neering,…
Technical
speciallity
Ethical &
society
Impact/role
of professionMultidisciplinaryTransdisciplinary
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Bridges between stakeholdersBridges between stakeholders
Central and
key role
From “Hystory of the Food network before ISEKI_Food”, E. Dumoulin, 2011,
www.iseki-food.eu/
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Academic studies in Food Science and Engineering are strongly multidisciplinary: chemistry, biochemistry, physics, microbiology, process engineering and technology, management, logistics, market studies, informatics…
Objectives for the development of a network of Objectives for the development of a network of Universities and stakeholders in the Food area in EUUniversities and stakeholders in the Food area in EU
That gives a full justification to organize a network of universities dealing with Food Studies, with different specialities, but all working for the same aims: education and research for the benefit of consumers through food industry.
…..
Our role and duty as researchers and teachers is to develop mutual knowledge, exchange of ideas, at a European and International level to be able to participate in the development of all countries, locally and everywhere, to give right answers to an international changing market.
From “Hystory of the Food network before ISEKI_Food”, E. Dumoulin, 2011,
www.iseki-food.eu/
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(2005 - 2008)1998 – 2001) (2008 – 2011)(2002 - 2005)
97 partners/30 countries
(2007 - 2008)
(2011 – 2014)
89 partners/27 countries
Integrating Safety and
The history of the ISEKI_Food projects….The history of the ISEKI_Food projects….
112 partners/30 countries
37 partners/24 countries 53 partners/30 countries
Internationalisation
Sustainability and
Exploitation
Innovation
Integrating Safety and
Environment Knowledge In Food
towards European Sustainable
Development
Integrating Food Science and
Engineering Knowledge Into the
Food Chain
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Main objectives and activities of the Main objectives and activities of the
past ISEKI_Food projectspast ISEKI_Food projects
• Education and Training
Implementation of the Bologna process
Tuning curricula in Food Studies and Minimum Requirements
Innovative teaching and training materials
Quality assurance of European Food StudiesQuality assurance of European Food Studies
•Development of interfaces and promote synergies between
research in Food Science and Engineering with Education/Teaching
and Industry
• Establish communication with the general public and the
consumers
• Virtual community of experts in the field of food
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Main outcomes of the past ISEKIMain outcomes of the past ISEKI--
ISEKI_Food 3 ISEKI_Food 3
Education and Training•Tuning curricula in Food Studies and Minimum Requirements
(reference document for new curricula in FST)
•Innovative teaching and training materials
•Quality assurance label of European Food Studies•Quality assurance label of European Food Studies
Education-Resaerch-Industry interactions
- e-journal
- ISEKI_Food Conference
- Innovative teaching and training materials
….
See: www.isekiSee: www.iseki--food.eufood.eu
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ISEKI_FoodISEKI_Food--4: Towards the innovation of the Food Chain 4: Towards the innovation of the Food Chain
through the modernisation of Food Studiesthrough the modernisation of Food Studies
(IFOOD4)(IFOOD4)
Erasmus Academic Network
51815-LLP1-2011-1-IT-ERAMUS-EW
1 October 20111 October 2011-- 30 September 201430 September 20141 October 20111 October 2011-- 30 September 201430 September 2014
86 EU partner from 27 eligible countries86 EU partner from 27 eligible countries
3 no EU partners3 no EU partners
+ 42 associated partners from all over the world + 42 associated partners from all over the world
www.iseki-food4.eu
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IFOOD4: rationale
•• Enhancing employability to serve Europe’s needsEnhancing employability to serve Europe’s needs
••Providing Quality Higher Education for allProviding Quality Higher Education for all
•• Strenghtening mobility for better learningStrenghtening mobility for better learning
• Academic and professional recognition• Academic and professional recognition
• Joint programmes and degrees
•International openeness
See also EHEA, Bucarest Communiquè, April 2012
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IFOOD 4 IFOOD 4 -- Main objectives and expected outcomesMain objectives and expected outcomes
- Modernising and upgrading the education and training of Food studies
- Implementing the labour market role of the third level of education
(PhD programmes, in particular) in promoting the employability and
entrepreneurship of the graduated FS&T and Food professional
- Lecturing qualification of university teaching staff
Toolbox for modernisation and internationalisation
of curricula in Food studies
Innovative teaching tools
Virtual platform for PhD students networking and training
Teaching staff framework and pilot summer school
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IFOOD4: network profileIFOOD4: network profile
84%
8%2% 6%
University
Associations
Consultancy
Research Centers
3% EU
no-EU
Partners (officials):
-In total: 89
- EU: 86
-No-EU: 3 (Israel, Brasil, United States)
97%
Countries (official):
-In total: 30
- EU: 27
-No-EU: 3 (Israel, Brasil, United States)
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IFOOD4: network profile IFOOD4: network profile -- eligibleeligible
45
3111
5
5
42
13
6121126
5
4
1
6
22
5
7
AUSTRIA BELGIUM
BULGARIA CROATIA
CZECH REPUBLIC FINLAND
FRANCE GERMANY
GREECE HUNGARY
ICELAND IRELAND
ITALY LATVIA
LITUANIA MALTA
NORVEGIA POLAND
PORTUGAL ROMANIA
SLOVAKIA SLOVENIA
SPAIN SWEDEN
THE NETHERLANDS TURKEY
UNITED KINGDOM
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IFOOD4: network IFOOD4: network -- Associated partnersAssociated partners
Associated partners:
-In total: 42
- EU: 6
-No-EU: 36
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IFOOD4 IFOOD4 -- Work planWork plan
8 Work Packages with different tasks and activities
Management (WP8)
Implementation (WP3, WP4, WP5, WP6)
Exploitation (WP7)
Dissemination (WP 2)Dissemination (WP 2)
Quality Project (WP 1)
WP1 – Project Quality PlanWP2 - Project DisseminationWP3 – New Skills for New JobsWP4 – Qualification of Higher Education Teaching Sta ff WP5 – Third cycle degree and technology transferWP6 – Innovative Teaching ToolsWP7 – ExploitationWP8 - Project Management
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IFOOD4 IFOOD4 -- Work planWork plan
WP3
WP4
Qualification of
HE
teaching staff
WP5 Third Cycle
WP1WP1
QUALITY QUALITY
PROJECTPROJECT
WP2WP2
DISSEMINATIONDISSEMINATION
WP3
New skills
for
new jobs
WP5 Third Cycle
degree
and
technology transfer
WP6
Innovative
teaching toold
WP7WP7
EXPLOITATIONEXPLOITATION
WP8WP8
ManagementManagement
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IFOOD4 IFOOD4 –– WP and expected outcomesWP and expected outcomes
WP3
New skills
for
New jobs
Tools to implement and
modernise Food Studies
programmes and promote their
internationalisation
New jobs
Hard/technical and Personal
skills (communication, team
working abilities)
Teaching materials
Joint degrees
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IFOOD4 IFOOD4 -- Work planWork plan
WP4WP4
Qualification of Qualification of
HE HE
teaching staffteaching staff
Qualification Frame for Higher Education Teaching Staff
� Development of educational material�The recognition/validation of the learning modules �Framework to offer a teaching qualification awarded by the IFA
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IFOOD4 IFOOD4 -- Work planWork plan
WP5 WP5
Third Cycle degree Third Cycle degree
and and
technology transfertechnology transfer
• Virtual Platform for doctoral candidates to
favour their networking and training
•SURVEY (for needs)!••RESULTS (later…..)RESULTS (later…..)
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IFOOD4 IFOOD4 -- Work planWork plan
WP5 WP5
Third Cycle degree Third Cycle degree
and and
technology transfertechnology transfer
• Virtual Platform for doctoral candidates
to favour their networking and training
ABOUT US OBJECTIVES CONTACT
Soft PhD skills related material
Relevant PhD articles
New for members
PhD Associations
Upcoming events
Forum
PhD students
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IFOOD4 IFOOD4 -- Work planWork plan
WP5WP5
Third Cycle degree Third Cycle degree
and and
technology transfertechnology transfer
• PhD Newsletter
Introduction
PhD for Food Science
and TecnologyStudies Newsletter
O c t o b e r 2 0 1 2 I s s u e 1 P a g e 1
Título del artículo interior Este artículo puede in- ducto o servicio, pero la ba acerca de una varie-
Este artículo puede incluir 175-225 palabras.
El propósito del boletín es proporcionar infor-mación especializada para un público determi-
nado. Los boletines constituyen un buen méto-do publicitario para sus productos o servicios, además de otorgar credibilidad y afianzar la imagen de su organización tanto fuera como
dentro de ella.
En primer lugar, determine el público al que va dirigido el boletín; por ejemplo, empleados o
personas interesadas en un producto o servicio.
Cree una lista de direcciones a partir de las tar-
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adquirir también una lista de direcciones de una organización.
Publisher incluye numerosas publicaciones que se ajustan al estilo de su boletín.
A continuación, establezca el tiempo y el dinero que puede invertir. Estos factores le ayudarán a determinar la f recuencia con la que publicará el boletín y su extensión. Se
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Debe representar f ielmente y con pocas palabras el contenido del artículo y despertar el interés del público por leerlo. Escriba primero el título. De esta manera, el título le ayu-
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Algunos ejemplos: Premio internacional para un producto, ¡Este nuevo producto le aho-
rrará tiempo! y Próxima apertura de una oficina cerca de usted.
Pie de imagen o gráfico.
News from the
IFOOD4 project
•
•
•
PhD, research and
science
•
•
•
News for your
training (What’s
on?)
“Incluya aquí
una frase o una
cita del artículo
para captar la
atención del
lector”.
Pie de imagen o
gráfico.
Título del artículo interior
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Una ventaja de utilizar el
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para promocionarse es que puede reutilizar el
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rial de marketing, como
comunicados de prensa, estudios de mercado e
informes.
Quizá su principal objeti-vo sea distribuir un bole-tín para vender su pro-
ducto o servicio, pero la
clave del éxito de un bo-letín es conseguir que
sea útil para el público.
Un buen método consiste en escribir sus propios
artículos, o bien incluir un
calendario de próximos
eventos o una oferta es-pecial.
También puede consultar
artículos o buscar artícu-los “de relleno” en el World Wide Web. Escri-
ba acerca de una varie-
dad de temas, pero pro-cure que los artículos
sean breves.
La mayor parte del con-tenido que incluya en el
boletín lo puede utilizar
también para el sitio
Web. Microsoft Publisher of rece una manera fácil
de convertir el boletín en
una publicación para el
Web. Por tanto, cuando acabe de escribir el bole-
intenta transmitir.
Publisher incluye miles de imágenes prediseña-
das que puede importar
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como realizar prediccio-
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Algunos boletines inclu-
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últimos libros publicados,
una carta del presidente o un editorial. También
puede mostrar el perf il de
nuevos empleados, clien-
tes o distribuidores.
Este artículo puede in-
cluir 100-150 palabras.
El tema de los boletines
es casi interminable. Puede incluir artículos sobre tecnologías actua-
les o innovaciones en su
campo.
Quizá desee mencionar las tendencias comercia-les o económicas, así
P h D f o r F o o d S c i e n c e a n d
desee enumerar la lista de
nombres de todos los emplea-dos.
Si tiene precios de productos o
servicios estándar, puede in-
Este artículo puede incluir 175
-225 palabras.
Si el boletín es para plegarlo y
enviarlo por correo, este ar-
tículo aparecerá en la parte posterior. Por tanto, es una
buena idea que pueda leerse
de un vistazo.
Un modo de llamar la atención del público es incluir una sec-
ción de preguntas y respues-tas. Recopile preguntas que
haya recibido desde la última edición o resuma algunas que
se realicen con frecuencia
acerca de su organización.
Una lista de los directores de la organización da un toque
personal al boletín. Si la orga-
nización es pequeña, quizá
cluir una lista en este espacio.
También puede hacer referen-cia a cualquier otro modo de
comunicación que haya crea-
do para su organización.
Dirección del trabajo principal Línea 2 de dirección Línea 3 de dirección Línea 4 de dirección
Teléfono: 555-555-5555 Fax: 555-555-5555 Correo: [email protected]
Éste es un lugar ideal para insertar unas líneas acerca de la organización. Puede incluir el pro-pósito de la misma, su misión, la fecha de su fundación y una breve historia. También puede incluir una lista de los tipos de productos, servi-cios o programas que ofrece la organización, la zona en la que trabaja (por ejemplo oeste de EE.UU. o mercados europeos), así como un perf il de los tipos de clientes o miembros a los que atiende.
Asimismo sería útil incluir un nombre de contac-to para los lectores que deseen obtener más información acerca de la organización.
Título del artículo de la página posterior
Escriba la consigna aquí.
Pie de imagen o gráfico.
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IFOOD4 IFOOD4 -- Work planWork plan
TARGET USERSTARGET USERS
•• StudentsStudents
•• TeachersTeachers
•• ProfessionalsProfessionals
WP6 WP6
Innovative Innovative
teaching toolsteaching tools
•• ProfessionalsProfessionals
2012
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IFOOD4 IFOOD4 -- Work planWork plan
TARGET USERSTARGET USERS
•• Students/PhD Students/PhD
studentsstudents
•• TeachersTeachers
WP6 WP6
Innovative Innovative
teaching toolsteaching tools
•• TeachersTeachers
•• ProfessionalsProfessionals
Under Under
preparation…..preparation…..
Physical Chemistry for Food scientist
“Consumer driven development of food and health and wellbeing”
-
IFOOD4 IFOOD4 -- Work planWork plan
WP6 WP6
Innovative Innovative
teaching toolsteaching toolsTeaching
materials…..database….
-
IFOOD4 IFOOD4 -- Work planWork plan
WP6 WP6
Innovative Innovative
teaching toolsteaching toolsVirtual labs on Virtual labs on
food processing food processing
topicstopicstopicstopics
-
IFOOD4 IFOOD4 -- Work planWork plan
WP2WP2
DISSEMINATIONDISSEMINATION
NEWSLETTER NEWSLETTER
(quarterly)(quarterly)
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IFOOD4 IFOOD4 -- Work planWork plan
WP2WP2
DISSEMINATIONDISSEMINATION
WORKSHOPS WORKSHOPS
O Understanding, measuring and predicting the shelf life of foods -Theory and Application Greece 2012
O 5th Bioencapsulation Training School for early stage researchers, Nantes 2013
O ISOPOW 2013
O…..
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IFOOD4 IFOOD4 -- Work planWork plan
WP2WP2
DISSEMINATIONDISSEMINATION
WEBSITEWEBSITE
www.isekiwww.iseki--food4.eufood4.eu
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IFOOD4 IFOOD4 -- Work planWork plan
WebinarsWebinars
WP7WP7
EXPLOITATIONEXPLOITATION
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IFOOD4 IFOOD4 -- Work planWork plan
Pilot Summer School for Pilot Summer School for
teachers in Food S&Tteachers in Food S&T
….in 2013: final ….in 2013: final
programmeprogrammeWP7WP7
EXPLOITATIONEXPLOITATION
programmeprogramme
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IFOOD4 IFOOD4 -- Work planWork plan
33°° ISEKI_Food ConferenceISEKI_Food ConferenceAn International “open” forum for
all the stakeholders of the whole
food chain (students, researchers,
education scientists, Technologists,
Representative of government
agencies, Industry representatives
and trainers, Food consumers and WP7WP7
EXPLOITATIONEXPLOITATION
and trainers, Food consumers and
Wider community)
33°°Int. ISEKI_Food, May 2014 (Greece)Int. ISEKI_Food, May 2014 (Greece)Continual Professional Development for the
future Food Scientists and Technologist
www.isekiconferences.com
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IFOOD4 IFOOD4 -- Work planWork plan
International Journal of International Journal of
Food StudiesFood Studies
Open souce, international Open souce, international
peerpeer--reviewed reviewed
WP7WP7
EXPLOITATIONEXPLOITATION
www.iseki-food-ejournal.com/
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STARTING/STARTED ACTIVITIES…STARTING/STARTED ACTIVITIES…
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WP5: Third cycle degree in the training of FS&T WP5: Third cycle degree in the training of FS&T
professional and scientistsprofessional and scientists
TASK: Revised curricula proposal for PhD studies in Food Science
and Technology in the food work market and in society
Methodology: Survey different survey to academia and
industry/professional representativesindustry/professional representatives
AIMS of the survey:
• To evaluate the PhD studies contributions in training scientists, workers in foodindustry and practitioners.
– To evaluate desirable soft skills that PhD students should acquire throughout their
doctoral studies.
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Ecuador
Germany
Iceland
Morocco
Normay
Latvia
Lithuania
Peru
Romania
Russia
Slovaquia
South Africa
Thailand
Ukraine
ACADEMIA: 66 replies
from 33 countries
WP5: Third cycle degree in the training of FS&T professional WP5: Third cycle degree in the training of FS&T professional
and scientistsand scientists
0 2 4 6 8 10
Italy
Spain
Greece
Slovenia
Bulgaria
Turkey
United Kingdom
Canada
Hungary
Israel
Mexico
Poland
Portugal
USA
Argentina
Belgium
Brazil
Croatia
Cyprus
Ecuador
Nº Questionnaries
-
Austria
Canada
Ukraine
Czech Republic
France
Hungary
New Zealand
Poland
Russia Total = 61 QuestionnariesINDUSTRY: 61 replies, from 18 countries
0 2 4 6 8 10
Romania
Spain
Greece
Italy
Slovenia
Portugal
Turkey
United Kingdom
Austria
Nº Questionnaries
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Activities: Number Comments
1 Hours for transferable, soft skill courses (not master)
10-250
hours -
2 Number of publications in international scientific journal or an equivalent international scientific output of recognize prestige, i.e. a peer-reviewed contribution about his/her own research, written in the language of the discipline
2-3 0-4
3 Number of publications in other scientific journals or an equivalent scientific output (non peer-reviewed)
2 0-4
4 Number of books or book chapters written 1 Not min
5 Patents 1 Not min
6 Participation in R+D projects (meetings, funding or management activities…)
3 years Not min management activities…)
7 Participation in conferences with oral presentation 1 Not min
8 Participation in conferences with poster presentation 2 1-3
9 Participation in teaching activities 64% compulsory
- The most common requirements with regard to formal doctoral training among the institutions that already implemented the new model for PhD studies are summarized in the Table .
- This does not mean that PhD students are required to obtain all these activities/outputs to obtain the PhD degree; usually the students are required to combine them to reach a minimum.
- Most of institutions give more importance to activity number 2. - For a number of institutions, activities 1, 2, 7,8 and 9 are compulsory.
-
Is it compulsory for the PhD student to contribute to education on bachelor or master level?
Yes
64%
No
36%
Contribute to education
Existing control procedures and activities established to follow the PhD studies (i.e. reports yearly about the progress of his/her PhD, Supervisory Committee, Faculty Doctoral Committee):
Yes
96%
No
4%
Control procedures
ACADEMIAACADEMIA
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In the last years, most of your PhD students find a job in the following sectors:
Academia
public
60%
Research
centers
15%
Industry
22%
Research
sector
3%
PhD students find a job
In the last years...
In the near future... PhD students find a job
Academia
public
35%
Research
centers
22%
Industry
37%
Research
sector
6%
PhD students find a job in
In the near future...
In the near future, probably most of your pHD students will find a job in the following sectors.
ACADEMIAACADEMIA
-
Do you have an International doctoraldegree established in your institution?
Yes
International Doctoral Degree
Yes
17%
No
83%
ACADEMIAACADEMIA
-
Yes
90%
No
10%
R+D activities
How often?
Does your organization conduct R+D activities?
Continuously
75%
From time to
time
25%
How often?
INDUSTRYINDUSTRY
-
Yes
57%
No
43%
Employees with a PhD degree
If not, why?
Do you have employees with a PhD degree?
No R+D
activities
11%
Limited size
of the
company
29%No need
26%
High salary
of PhD
20%
Other
14%
If not, why?
If not, why ?
INDUSTRYINDUSTRY
-
ACADEMIA versus INDUSTRYACADEMIA versus INDUSTRY
-
Academia
public
58%
Research
centers
24%
Industry
8%
Research
sector
10%SME
0%
PhD degree increases your job
opportunities
Do you consider attainment of a PhD degree increases your job opportunities /better paid job/salary?
Academia
public
77%
Research
centers
16%
Industry
4%
Research
sector
3% SME
0%
Yes
57%
No
43%
PhD degree means finding a better paid
job/salary
Yes
54%
No
46%
PhD degree means finding a better paid
job/salary
PhD degree increases your job
opportunities
ACADEMIAINDUSTRY
-
ACADEMIA/INDUSTRY: Do you think post-docs in your country are well trained for :
Yes
98%
No
2%
Post-docs are well trained for
ACADEMIA: 92%
Yes
98%
No
2%
Post-docs are well trained for
ACADEMIA: 86%Academia
ACADEMIA: 92%
Yes
14%
No
86%
Post-docs are well trained for
BussinessACADEMIA: 83%
Yes
22%
No
78%
Post-docs are well trained for
IndustryACADEMIA : 52%
ResearchACADEMIA: 86%
-
Do you think PhD students will need new skills for facing the future labour market perspectives?
ACADEMIA INDUSTRY
No
5%
PhD students will need new skills
No
PhD students will need new skills
Yes
95%
5%
Yes
95%
No
5%
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MAIN REPORT CONCLUSIONS:
1. Changes in the organization of doctoral training are emerging which is
witnessed by the development of new doctoral schools in many European
countries.
2. Non-conventional structured programmes of activities are needed, ranging
from advanced seminars and courses on research topics focusing on training offrom advanced seminars and courses on research topics focusing on training of
transferable skills to face the changes in the labour market perspectives of
doctoral graduates and acting as a ‘quality label’ by enhancing the career
opportunities of the PhD’s.
3. International (European) cooperation between institutions is insufficient.
Therefore, international links and cooperation should be encouraged
throughout the establishment of joint doctoral programs awarded by two or
more institutions of different countries and international doctoral degrees.
-
Thank you for the kind attentionThank you for the kind attention
Contact: Paola Pittia
Contact: Gerhard Schleining
www.iseki-food.net/
Contact: Cristina L Silva
www.iseki-food.eu/
Contact: Paola Pittia
www.iseki-food4.eu/