Silva, Cristina L.M.

English

Repositório Institucional da Universidade Católica Portuguesa

 PROJECTO AGRITRAINING Viana, 21 de Junho de 2013 	A QUALIFICAÇÃO E A FORMAÇÃO PARA O SECTOR AGROINDUSTRIAL    Training Requirements And Careers for Knowledge-based Food Science and Technology in Europe    Cristina L.M. Silva Escola Superior de Biotecnologia  Universidade Católica Portuguesa     Training Requirements And Careers for Knowledge-based Food Science and Technology in Europe  TRACK_FAST FP7 KBBE 227220  Program Area 2.2.3 Food Processing KBBE-2008-2-3-03 Training and career development for future food scientists  Call FP7-2008-KBBE-2B Objectives Identification of the training and career requirements of future European food scientists and technologists (FST)   Implementation of a European strategy to recruit the next generation FST leaders  Context European Food Sector:  - Employs 4,1 million people in 274,000 companies - Leading employer in the EU manufacturing sector (14.6%) - Fragmented industry, being 99,1% SME’s - 48.7% of food and drink turnover;  63.0% of food and drink employment - Purchases and processes 70% of EU agricultural production - Annual turnover of €956,2 billion - Largest manufacturing sector in the EU (16.0%) - Exports €65,3 billion to third countries - EU market share in global exports 17.8%   Annual Report 2011 Context HOWEVER:  “Students tend to believe that a career in F&D is not an attractive choice, and the best and brightest science students choose other career paths. ”  Context Consortium  TRACK_FAST provides main stakeholders with a forum within which their main needs are considered  representatives of European and national      professional organisations,   research centres,   academic bodies,   multinational companies,   SME associations,   associations specialized in training members for      the food industry,   quality assurance experts.  Consortium Logical Framework Update education/training based on actual and future food job market needs  Establishment of a framework for continual professional training and career development for the FST professionals Promotion of FST to attract students Regulation of FST professions in Europe >>>   Outcomes  >>>   Identification and definition of personal skills                  requirements in food job market  OBJECTIVES  1) Which competencies should a FST have to be competitive in the job market and to provide the skills needed by employers?   2) What profile would be most desirable - that is what skills, knowledge and competencies are found in the “ideal FST”   3) How and when should these competencies be acquired?  Highlights  • Employers of food scientists & technologists (FSTs) told us which skills they desire  • “Communicating” was the no. 1 skill desired by all FST employers  • Training in communication skills should primarily take place in school, before and during university, but the suggested frequency of such training was close to “continuous”, indicating that education during work life is also important for this skill.    Highlights   • “Thinking & Solving Problems ” was the no. 2 skill desired by all FST employers  • Problem solving skills should be learned outside of the workplace, essentially before working life begins, while communication skills may have some workplace-specific components which are taught by the employer    • Overall, “soft” skills are more in demand than food sector specific skills  Highlights   • “Product Development” was the no. 1 food sector specific skill  • This skill should primarily be learned in the workplace, but preceded by university training   • Desired skills varied by geographical region, FST level and employment area  • All employers in all areas mentioned soft skills much more than food sector skills. This may reflect a general satisfaction with the food sector-specific skills found in current FSTs   Highlights   • The comparison with the current situation showed that in general FSTs have the skills that are considered ideal. This is good news!   • However, current FSTs have almost the same competence in soft and food specific skills while, ideally, FSTs should have many more soft skills. The message seems to be that we need more soft skills and more varied soft skills    Source: D1.3: FST Market Needs Report    	 Which competences ?    Where, when, how, how often?   there is a need to promote the acquisition of soft skills  >>>   Developments for the regulation of food science             and technology professions in Europe      Long  preparation  training  education experience Technical  speciallity  Identity  Recognition society market  legal    Highlights   - From the whole work performed it was concluded that the issue about regulated professions in the field of food science and technology in Europe is important and it needs an improvement. However, it is evident also that this is a complex task  - At the same time there is also a debate about the possibility to deregulate the professions, with the idea that this will decrease the costs of regulation, remove the informational barriers and complex formal procedures and thus increase competition that will generate quality and liberate transfer on the international job market      Logical Framework Update education/training based on actual and future food job market needs  Establishment of a framework for continual professional training and career development for the FST professionals Promotion of FST to attract students Regulation of FST professions in Europe Highlights   - Europe presents a profile of apparently heterogeneous education at the level of comprehensive training related to the field of food processing. In most countries diplomas in food technology are offered, while in other countries the training offer is essentially in food engineering.   - The TRACKFAST consortium advocates a common professional identification for food science and technology education in Europe for further clarification of the labor market, increasing international mobility professionals and creating structures that enhance the quality and attractiveness of these professionals      Comparison of actual with recommended career paths    Actual career path Basic background data Selected parameters for career path characterization Education and training  through the career path Recommended career path Top skills and top food skills demanded by the employers  Where and when (frequency) the skills have to be acquired.  Low Responsibility Level (LR) Responsible for a scope of activities under the direction of others  Medium Responsibility Level (MR) In charge of leading a group of persons  High Responsibility Level (HR) In charge of leading the company   Survey Workshops/Survey >>>   Establishment of a framework for continual professional               training and career development for the FST professional  	Continual professional training and career development (CPD) www.foodcareers.eu    Better prepared PROFESSIONALS www.foodcareers.eu AIMS:  bringing together graduates and professionals working in the food sector, both in industry and academia (social networking)  creation of an online network for continual professional training and career development for Food Scientists and Technologists in Europe (information on training)  social networking and providing the guidance and tools for creating and maintaining a continual professional development portfolio How does it help the food professional?   • The on-line Continuing Professional Development Portfolio  • Information on training   • Social Networking  www.foodcareers.eu 	 Development of a certification scheme for Continual Professional Development programmes www.foodcareers.eu • Development of a certification scheme for Continual Professional Development programmes “As a food professional, you may want more than just creating a CPD portfolio which can help you in your next job. You want a certificate which proves that you have the required skills and competences for a particular job anywhere in Europe. One of our aims is to implememnt a European certification scheme for food careers. The assessment of your CPD portfolio will form part of the process for certification.”    (https://www.foodcareers.eu/cpd-certification ) www.foodcareers.eu • Development of a certification scheme for Continual Professional Development programmes Self-Assessment: Continuing Education CPD Portfolio - Detect missing competences for a particular job, actively pursue further education CPD System Describes different Job Profiles with corresponding competences External Assessment: Certification CPD Certification of Status for the particular Profile lines as outlined in the CPD Portfolio. Requires:  Definition of Criteria and procedures, a Commission that makes the certification decision, etc www.foodcareers.eu Draft standards for the Certification of   Continual Professional Development (CPD)  for the Food Professional  • two important sectors: Food Quality & Food Safety,   Research & Development  • each divided into three levels of responsibility: 1-low, 2-medium, 3-high    A total of 6 “Job Profiles” under the CPD Certification  Scheme   Each “Job Profile”: associated with a set of qualifications  that a candidate must have  www.foodcareers.eu Job Profiles  • Food Quality and Safety Professional – The Certified Food Quality Technologist – The Certified Senior Food Quality Technologist – The Certified Food Quality and Safety Manager  • Food Product Development Professional – The Certified Food Product Development Technologist – The Certified Senior Food Product Development Technologist – The Certified Food Product Development Manager  >>>   Motivation of young people to enter and pursue of a     career in food science and technology in Europe  	Food Science is a real science with real challenges A career in Food Science is a challenging and rewarding Food Science is a fun – targeting a “younger” audience  www.foodgalaxy.org  MORE PROFESSIONALS 	 www.foodgalaxy.org  Visit  www.trackfast.eu Visit  .trackfast.eu Website www.trackfast.eu/    Communication   emails: trackfast@porto.ucp.pt clsilva@porto.ucp.pt  Phone: + 351 22 5580058  Thank you !! 

Training Requirements and Careers for Knowledge-based Food Science and Technology in Europe

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Training Requirements and Careers for Knowledge-based Food Science and Technology in Europe

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