www.iseki-food4.eu/

COMMISSION OF THE EUROPEAN COMMUNITIES

Lifelong Learning Programme

ISEKI_FOOD 4: TOWARDS THE INNOVATION OF THE FOOD CHAIN THROUGH THE MODERNISATION OF FOOD STUDIES

Agreement number: 2011-3634/001 - 001

Project Number: 518415-LLP-1-2011-1-IT-Erasmus-ENW

Deliverable D5.2.2

Knowledge and technology transfer in the Food area - Questionnaire

Workpackage 5: Third cycle degree and technology transfer

Lead Beneficiary: UNITE (University of Teramo – Faculty of Agriculture – Department of Food

Science)

Prepared by: Cristina L.M. Silva (UCAPOR, PT, P25)

Contributors: Eduardo Luis Cardoso (UCAPOR, PT, P25); Raquel Moreira (UCAPOR, PT, P25); Chelo Gonzalez (UPV-

DTA, ES, P48); Victoria Ferragut (Universitat Autònoma de Barcelona, ES, P49); Sam Saguy (Hebrew University of

Jerusalem, IL, P89); Julian Drausinger (Lebensmittelversuchsanstalt, AT, P71); Viktor Nedovic (Serbian Association of Food

Technologists, RS, A40)

Delivery Date: April 2013 (M19)

Deliverable D5.2.2 – Final report

Knowledge and technology transfer in the Food area - Questionnaire i

Foreword

The work described in this report was developed under the project ISEKI_Food 4: Towards the

innovation of the food chain through the modernisation of Food Studies. If you wish any other

information related to this report or the ISEKI_Food 4 project please visit the project web-site

(http://www.iseki-food4.eu/) or contact:

Project Coordinator:

PAOLA PITTIA | University of Teramo (UNITE), Faculty of Agriculture, Department of Food Science

Tel: +39 0861 266895 | email: ppittia@unite.it

WP 5 Leaders:

CHELO GONZALEZ | Universidad Politecnica de Valencia (Spain) | email: cgonza@tal.upv.es

OLIVER SCHLUTER | Leibniz Institute for Agricultural Engineering (Germany) | email: oschlueter@atb-

potsdam,de

This project has been funded with the support from the European Commission. This document reflects

the views only of the authors, and the Commission cannot be held responsible for any use which may

be made of the information contained therein.

Deliverable D5.2.2 – Final report

Knowledge and technology transfer in the Food area - Questionnaire ii

Contents

Foreword ______________________________________________________________ i

Contents _______________________________________________________________ ii

1. Objectives ___________________________________________________________ 3

2. Methodology _________________________________________________________ 3

3. Questionnaire _________________________________________________________ 5

Deliverable D5.2.2 – Final report

Knowledge and technology transfer in the Food area - Questionnaire 3

1. Objectives

The objective of this outcome was a questionnaire to collect information about how the

transfer of knowledge and technology in the field of Food Science and Technology, as well as

training and educational needs, is done at different institutions. The goal was to collect

information from all partners, and in particular association partners, on:

• how each institution is carrying out the transfer of knowledge and technology

in the field of Food Science and Technology,

• training and educational needs,

• plan for future activities that could favor the exchange of experience among

the ISEKI_Food 4 partners in this field.

2. Methodology

The questionnaire was prepared based on available examples, obtained through a literature

search, and the support of partners and people with experience on technology and

knowledge transfer, including universities, associations and industry incubators:

• Eduardo Luis Cardoso (UCAPOR, PT, P25);

• Raquel Moreira (UCAPOR, PT, P25);

• Chelo Gonzalez (UPV-DTA, ES, P48);

• Victoria Ferragut (Universitat Autònoma de Barcelona, ES, P49);

• Sam Saguy (Hebrew University of Jerusalem, IL, P89);

• Julian Drausinger (Lebensmittelversuchsanstalt, AT, P71);

• Viktor Nedovic (Serbian Association of Food Technologists, RS, A40)

After preparation (see section 3.) the questionnaire was implemented online:

http://goo.gl/lTCJ6, and tested by a limited number of partners, as follows:

Chelo González - cgonza@tal.upv.es Victoria Ferragut - Victoria.Ferragut@uab.cat Sam Saguy - Saguy2011@Yahoo.com Paola Pittia - ppittia@unite.it Rui Costa - rui.cos@netvisao.pt Margarida Vieira - mvieira@ualg.pt Gerhard Schleining - gerhard.schleining@boku.ac.at Mona Elena Popa - pandry2002@yahoo.com Marco Dalla Rosa - marco.dallarosa@unibo.it Fahrettin.Gogus - fahret@gantep.edu.tr ferruh erdogdu - ferruherdogdu@yahoo.com Anna McElhatton - anna.mcelhatton@um.edu.mt Lynn McIntyre - lmcintyre@harper-adams.ac.uk Jesus Frias - Jesus.Frias@dit.ie

Deliverable D5.2.2 – Final report

Knowledge and technology transfer in the Food area - Questionnaire 4

After final improvement, partners were invited to answer the questionnaire well before the

2nd Overal Project Meeting: Kaunas, 15-17 May 2013 - https://www.iseki-

food4.eu/members/meetings/om_kaunas_2013.

Below a copy of the invitation email:

The success ratio on answers was very high:

Nº of answers: 81

Nº of countries: 32 (including Brazil, Israel, USA, Canada, South Africa)

Nº of HEI: 73

Nº of ASS: 4

Nº of RES: 4

Deliverable D5.2.2 – Final report

Knowledge and technology transfer in the Food area - Questionnaire 5

3. Questionnaire

The questionnaire is available online (http://goo.gl/lTCJ6) and was as follows:

ISEKI FOOD4 PROJECT

WP5: THIRD CYCLE STUDIES AND INDUSTRY

DELIVERABLE 5.2.2: Questionnaire

QUESTIONNAIRE

INFORMATION ON HOW EACH INSTITUTION IS CARRYING OUT THE TRANSFER OF

KNOWLEDGE AND TECHNOLOGY, AS WELL AS TRAINING AND EDUCATION, IN THE

FIELD OF FOOD SCIENCE AND TECHNOLOGY

This questionnaire aims at collecting information about how each institution is

carrying out the transfer of knowledge and technology in the field of Food

Science and Technology as well as identifying training and educational needs on

this topic.

This activity will contribute to meet the growing needs of highly skilled FS&T

professionals with technology transfer abilities to promote innovation in the food

industries.

The results of this questionnaire will be presented and discussed in the roundtable

of the Workshop: “Knowledge and Technology Transfer in the Food Area” – next

16th May 2013, Kaunas University of Technology – Lithuania. Based on the

conclusions, from an open discussion with industry and higher education

stakeholders at the workshop, and the information collected via this questionnaire,

a strategic document will be prepared. This document will include guidelines to

promote and enhance the current situation of knowledge and technology transfer as

well as the plan for future activities that could favor the exchange of experience

among the ISEKI_Food 4 partners in this field.

A copy of the strategic document will be made available to all participating

institutions.

Deliverable D5.2.2 – Final report

Knowledge and technology transfer in the Food area - Questionnaire 6

Please reply maximum until the 26th April 2013.

This activity is carried out under the framework of the European project ISEKI

FOOD 4 “Towards the innovation of the food chain through the modernization of

Food Studies” (project number 518415-LLP-1-2011-1-IT-ERASMUS-ENW,

www.iseki-food4.eu).

Name

Position

Higher Education Institution Name

Address

City /Country

email

Website

Phone

Number of FST(*) Students

Number of FST(*) PhD Students

Number of Staff(**)

(*) Food Science and Technology

(**) in the faculty or related with FST studies

a) TRAINING AND EDUCATIONAL NEEDS FOR TRANSFER OF

KNOWLEDGE AND TECHNOLOGY IN THE FIELD OF FOOD

1. Does your institution provide training or education on transfer of

knowledge and technology in the field of Food Science and

Technology to:

Yes No

Food industry professionals

Academic lecturers

Bachelor students

Master students

PhD students

Deliverable D5.2.2 – Final report

Knowledge and technology transfer in the Food area - Questionnaire 7

2. What type of knowledge and/or technology transfer activities are

undertaken by your Institution? (please choose from the list below)

Industrial / Educational collaboration leading to a new product/service or

product/service enhancement

Industrial / Educational collaboration leading to a joint bid for Government funds

Local Government, RDA, EU funding or sponsorships

Industrial / Educational collaboration leading to joint publication

Educational / Industrial staff exchanges

Industrial/Education collaboration leading to patent(s) application

Others (specify):

3. How do these knowledge and/or technology transfer activities help

lecturers? (please choose from the list below)

Provided opportunities for professional development of the staff

Enhanced curriculum design

Supplemented the course content with real-life examples and relevance

Improved the delivery of courses including the use of e-Learning

Improved knowledge about exploitation strategies/ IPR/Patenting/Licensing

Industry participation in teaching

Others (specify):

4. How do these knowledge and/or technology transfer activities help

students? (please choose from the list below)

Gained up-to-date knowledge

Obtained real-hands on industrial experience

Developed better understanding of business issues

Improved project and team work

Improved knowledge about exploitation strategies/ IPR/Patenting/Licensing

Enhanced employability chances

Others (specify):

5. Does your institution have a methodology for introducing students to

knowledge and / or technology transfer activities?

YES NO

If YES, proceed to question 6.

Deliverable D5.2.2 – Final report

Knowledge and technology transfer in the Food area - Questionnaire 8

If NO, proceed to question 7.

6. What types of methodologies are employed by your institution?

(please choose from the list below)

Use of Guest Lecturers from business and industry

Inclusion of entrepreneurship, innovation and creativity sessions in the

educational programmes

Encouragement of e-board/discussion board postings on the institution website

Encouragement of Industrial Internships

Engaging students in industrial/business competitions and sponsorship activities

Others (specify):

7. Do you include in your educational programmes the topic

‘Entrepreneurship’?

YES NO

If YES, proceed to question 8.

If NO, proceed to question 9.

8. How is entrepreneurship incorporated into the educational

programme? (please choose from the list below)

Formal course on business start up

Getting the students to develop a prototype for a new product or a new service

Getting the students to create a new business concept that will sell / enhance a

new product or service

New Business Start up planning sessions from business advisors and banks

Visits to local small businesses to hear experiences from real entrepreneurs

Others (specify):

9. Does your institution teach innovation and creativity?

YES NO

Deliverable D5.2.2 – Final report

Knowledge and technology transfer in the Food area - Questionnaire 9

If YES, proceed to question 10.

If NO, proceed to question 11.

10. What methods are used to teach innovation and creativity? (please

choose from the list below)

A part of a formal course (e.g., new product development, innovation)

Hands on workshops using role play

e-Learning exercises

Seminars involving business/industry representatives

Problem solving exercises and games

Project-focused industrial visits and placement

Others (specify):

11. Are there any comments you would like to make on training and

education of transfer of knowledge and technology in the field of

Food Science and Technology?

b) INFORMATION ON TRANSFER OF KNOWLEDGE AND TECHNOLOGY

ACTIVITIES IN THE FIELD OF FOOD

1. What type of support is available for facilitating knowledge

transfer/consultancy/enterprise/technology transfer (hereafter

referred to as knowledge transfer) at your institution? (please choose

from the list below)

Deliverable D5.2.2 – Final report

Knowledge and technology transfer in the Food area - Questionnaire 10

University dedicated specialists centrally based team made up of professional

staff

University specialists centrally based team made up of academic staff

University specialists centrally based team made up of combined professionals

and academic staff

Specialist(s) professional staff located at faculty level

Specialist(s) professional staff located at department level

Professional staff with no specialist knowledge transfer roles within the faculty

Professional staff with no specialist knowledge transfer role within the

department

Academic staff at faculty level

Academic staff at department level

Academic mentors

Others (specify):

2. Roughly how many staff are employed with a specific part of their

role to support knowledge transfer?

Academic staff ____

Professional staff ____

3. Does your institution have a knowledge transfer strategy?

Yes, a dedicated strategy

Yes, incorporated within other institutional strategies

In development

Not at present

4. Who leads on this strategy for the institution?

5. What activities the staff responsible for knowledge transfer perform?

(please choose from the list below)

Supporting the submission of tenders for knowledge transfer work

Researching and circulating tender opportunities internally

Dealing with contracts and intellectual property

Marketing the institution externally

Sourcing future collaboration by meeting with industry and stakeholders

Deliverable D5.2.2 – Final report

Knowledge and technology transfer in the Food area - Questionnaire 11

Applying for patents

Negotiating or arranging licenses

Managing material transfer or confidentiality agreements

Scouting for new IP and new technology

Creating or supporting start-up companies to exploit your institution’s

inventions

Providing/managing/coordinating incubator facility

Providing/managing a research/science and technology park

Preparing grant proposals

Negotiating government-sponsored research contracts or grants

(regional, national, EU)

Providing training to faculty, researchers, or students/raising awareness

Managing a seed fund(s)

Managing a proof-of-concept fund

Providing resources for proof of concept project and/or seed money

Raising awareness and disseminating information on IP (intellectual

properties) and entrepreneurship

Other activities (please specify):

6. How knowledge transfer activity of your institution is promoted

externally? (please choose from the list below)

Institutional website

Brochure (print /electronic)

Conferences

Print advertising

Online advertising (other than own website)

Dedicated meeting with industry

Other activities (please specify):

7. What barriers are typically encountered by academic staff in

knowledge transfer activities? (please choose from the list below)

Academic time

Academic interest/awareness

Administrative resource

Inadequate management information systems

Not qualified for promotion

Considered too applied

No adequate compensation

Unified entry point for external enquiries

Other activities (please specify):

Deliverable D5.2.2 – Final report

Knowledge and technology transfer in the Food area - Questionnaire 12

8. Are there any comments you would like to make on the model of

supporting knowledge transfer at your institution? If you are able to

provide links to any online material such as a brochure or strategy

please add them here.

Please, send back the survey by e-mail to clsilva@porto.ucp.pt

Thank you in advance for your contribution!

For more information about the ISEKI_Food-4 project and this survey you

could contact

- ISEKI_Food 4 project coordinator: Paola Pittia, ppittia@unite.it

- WP5 coordinator, Chelo Gonzalez cgonza@tal.upv.es

------------------------ END OF DELIVERABLE ------------------------