Making Food Science Education and Research Activities More Attractive for University Students and Food Enterprises by Utilizing Open Innovative Space Approach

At the Savonia University of Applied Sciences (UAS),
curriculum and studies have been improved by applying an Open
Innovation Space approach (OIS). It is based on multidisciplinary
action learning. The key elements of OIS-ideology are work-life
orientation, and student-centric communal learning. In this approach,
every participant can learn from each other and innovations will be
created. In this social innovation educational approach, all practices
are carried out in close collaboration with enterprises in real-life
settings, not in classrooms. As an example, in this paper, Savonia
UAS’s Future Food RDI hub (FF) shows how OIS practices are
implemented by providing food product development and consumer
research services for enterprises in close collaboration with
academicians, students and consumers. In particular one example of
OIS experimentation in the field is provided by a consumer research
carried out utilizing verbal analysis protocol combined with audiovisual
observation (VAP-WAVO). In this case, all co-learners were
acting together in supermarket settings to collect the relevant data for
a product development and the marketing department of a company.
The company benefitted from the results obtained, students were
more satisfied with their studies, educators and academicians were
able to obtain good evidence for further collaboration as well as
renewing curriculum contents based on the requirements of working
life. In addition, society will benefit over time as young university
adults find careers more easily through their OIS related food science
studies. Also this knowledge interaction model re-news education
practices and brings working-life closer to educational research
institutes.

• A-M. Saarela

• Collaboration
• education
• food science
• industry
• knowledge transfer
• RDI
• student.

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