{"title":"Making Food Science Education and Research Activities More Attractive for University Students and Food Enterprises by Utilizing Open Innovative Space Approach","authors":"A-M. Saarela","volume":109,"journal":"International Journal of Educational and Pedagogical Sciences","pagesStart":95,"pagesEnd":99,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/10003348","abstract":"
At the Savonia University of Applied Sciences (UAS),
\r\ncurriculum and studies have been improved by applying an Open
\r\nInnovation Space approach (OIS). It is based on multidisciplinary
\r\naction learning. The key elements of OIS-ideology are work-life
\r\norientation, and student-centric communal learning. In this approach,
\r\nevery participant can learn from each other and innovations will be
\r\ncreated. In this social innovation educational approach, all practices
\r\nare carried out in close collaboration with enterprises in real-life
\r\nsettings, not in classrooms. As an example, in this paper, Savonia
\r\nUAS’s Future Food RDI hub (FF) shows how OIS practices are
\r\nimplemented by providing food product development and consumer
\r\nresearch services for enterprises in close collaboration with
\r\nacademicians, students and consumers. In particular one example of
\r\nOIS experimentation in the field is provided by a consumer research
\r\ncarried out utilizing verbal analysis protocol combined with audiovisual
\r\nobservation (VAP-WAVO). In this case, all co-learners were
\r\nacting together in supermarket settings to collect the relevant data for
\r\na product development and the marketing department of a company.
\r\nThe company benefitted from the results obtained, students were
\r\nmore satisfied with their studies, educators and academicians were
\r\nable to obtain good evidence for further collaboration as well as
\r\nrenewing curriculum contents based on the requirements of working
\r\nlife. In addition, society will benefit over time as young university
\r\nadults find careers more easily through their OIS related food science
\r\nstudies. Also this knowledge interaction model re-news education
\r\npractices and brings working-life closer to educational research
\r\ninstitutes.<\/p>\r\n","references":"[1] L. Argote, P. Ingram, J. M. Levine, R. L. Moreland, Knowledge transfer\r\nin organizations: learning from the experience of others. Organizational\r\nBehaviour and Human Decision Processes 82 (1), 1-8, 2000.\r\n[2] M. Gr\u00f6hn-Rissanen, M. Kontio and S. Laulainen (ed.), OIS-SOI! Open\r\nInnovation Space \u2013 Suuntana Oppimisen Ilo. Kohti ty\u00f6el\u00e4m\u00e4l\u00e4ht\u00f6ist\u00e4 ja\r\nopiskelijakeskeist\u00e4 koulutusinnovaatiota. D4\/2014. Savonia University\r\nof Applied Sciences. 2014.\r\n[3] L.S. Vygotsky, Mind in society. Cambridge, MA: Harvard University\r\nPress. 1978.\r\n[4] D. Hull, Opening Minds, Opening Doors: The Rebirth of American\r\nEducation. 1993.\r\n[5] Y. Engestr\u00f6m, Innovative learning in work teams: Analyzing cycles of\r\nknowledge creation in practice. In Y. Engestr\u00f6m, R. Miettinen & R-L.\r\nPunam\u00e4ki (eds.) Perspectives on activity theory. Cambridge: Cambridge\r\nUniversity Press, 377\u2013404. 1999.\r\n[6] Y. Engestr\u00f6m Weaving the texture of school change. Journal of\r\nEducational Change 9, 379-383. 2008.\r\n[7] I. Nonaka, R. Toyama, P. Byosiere, A theory of organizational\r\nknowledge creation: understanding the dynamic process of creating\r\nknowledge. In book: M. Dierkes, A. Berthoin Antal, J. Child, I Nonaka\r\n(eds.) Handbook of organizational learning & knowledge. Oxford\r\nUniversity Press, Oxford, p. 491-517. 2003.\r\n[8] Savonia UAS, Future Food RDI Hub, Available at:\r\nhttp:\/\/futurefood.savonia.fi\/index.php\/fi\/ 2015. Last access date: 15th\r\nDec 2015.\r\n[9] A-M. Saarela, S. Willman, M. Vartiainen and Muikkumedia Ltd,\r\n\u201cSavonia Future Food Hub \u2013video in YouTube\u201d, Available at:\r\nhttps:\/\/www.youtube.com\/watch?v=MK8-g2FPkqY, 2015. Last access\r\ndate: 15th Dec 2015.\r\n[10] Savonia UAS. Savonia is participating in a n international food industry\r\nproject. 2015. Available at: http:\/\/portal.savonia.fi\/amk\/en\/aboutsavonia\/\r\nsavonia-participating-international-food-industry-project Last\r\naccess date: 15th Dec 2015.\r\n[11] FP-7 KBBE: Tradeit -project. Available at: www.tradeitnetwork.eu\r\n2015. Last access date: 15th Dec 2015.\r\n[12] A-M. Saarela, Close interaction with SMEs supported by Savonia\r\nUniversity of Applied Sciences\u2019 Future Food Finland Hub. Tradeit\r\nNewsletter. 2014. Available at: http:\/\/tradeit2.newsweaver.com\/\r\nnewsletter\/1accfaw0ee7?a=6&p=48267231&t=26497515 Last access\r\ndate: 15th Dec 2015.\r\n[13] A-M. Saarela, T. Kantanen, A. Lapvetel\u00e4inen, H. Mykk\u00e4nen, H.\r\nKarppinen and R. Rissanen, \u201dCombining Verbal Analysis Protocol and\r\nWireless Audio-Visual Observation to Examine Consumers\u2019\r\nSupermarket Shopping Behavior.\u201d International Journal of Consumer\r\nStudies. doi: 10.1111\/ijcs.12022, 2013.\r\n[14] J. Tolvanen, Oral reference given by the director Mr. Jarmo Tolvanen of\r\nthe bakery called Trube Ltd. www.trube.fi 2014. Last access date: 15th\r\nDec 2015.\r\n[15] D. Brachos, K. Kostopoulos, K.E. Soderquist, G. Prastacos, Knowledge\r\neffectiveness, social context and innovation. Journal of Knowledge\r\nManagement 11 (5), 31-44, 2007.","publisher":"World Academy of Science, Engineering and Technology","index":"Open Science Index 109, 2016"}