Silva, Cristina L.M.

English

Repositório Institucional da Universidade Católica Portuguesa

Knowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania How higher education institutions are implementing their transfer of knowledge and technology in the field of Food Science and Technology ? Cristina L.M. Silva Universidade Católica Portuguesa 	Knowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania What are the training and educational needs in transfer of knowledge and technology? Cristina L.M. Silva Universidade Católica Portuguesa 	Knowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania A questionnaire to ISEKI_Food network Institutions: 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      Knowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania   REGIONS: Central		East		North		South		OTHER		Austria	 3	 Hungary	 2	 Belgium	 3	 Greece	 4	 Brazil	 1	France	 4	 Lithuania	 2	 Netherlands	 1	 Italy	 6	 Canada	 1	Germany	 4	 Romania	 5	 Sweden	 1	 Portugal	 7	 Israel	 1	Slovenia	 1	 Turkey	 4	 UK	 6	 Spain	 6	 South	Africa	 1		 	Bulgaria	 3	 Finland	 1	 Malta	 1	 USA	 1		 	Czech	Republic	 1	 Iceland	 1		 	 	 		 	Croatia	 1	 Ireland	 2		 	 	 		 	Latvia	 1	 Norway	 1		 	 	 		 	Poland	 2		 	 	 	 	 		 	Slovakia	 3		 	 	 	 	 	Total	 12		24		16		24		5		Knowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania   Nº of Students and Staff: 050001000015000200002500030000Total Univ Central East North South OtherStudentsPhDStaffCentralEastNorthSouthCentralEastNorthSouthCentralEastNorthSouthStudents PhD students Staff Knowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania TRAINING AND EDUCATIONAL NEEDS FOR TRANSFER OF KNOWLEDGE AND TECHNOLOGY IN THE FIELD OF FOOD  Knowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania    Does your institution provide training or education on transfer of knowledge and technology in the field of Food Science and Technology to: 0%10%20%30%40%50%60%70%80%90%100%FoodindustryprofessionalsAcademiclecturersBachelorstudentsMasterstudentsPhDstudentsTOTAL NOTOTAL YES0%20%40%60%80%100%CENTRAL NOCENTRAL YES0%20%40%60%80%100%EAST NOEAST YES0%20%40%60%80%100%NORTH NONORTH YES0%20%40%60%80%100%SOUTH NOSOUTH YESKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania    What type of knowledge and/or technology transfer activities are undertaken by your Institution? 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%Industrial / Educational collaborationleading to a new product/service orproduct/service enhancementIndustrial / Educational collaborationleading to a joint bid for GovernmentfundsLocal Government, RDA, EU funding orsponsorshipsIndustrial / Educational collaborationleading to joint publicationEducational / Industrial staff exchangesIndustrial/Education collaboration leadingto patent(s) applicationTOTAL YESTOTAL NOIndustrial / Educationalcollaboration leading toa new product/serviceor product/serviceenhancementIndustrial / Educationalcollaboration leading toa joint bid forGovernment  fundsLocal Government, RDA,EU funding orsponsorshipsIndustrial / Educationalcollaboration leading tojoint publicationEducational / Industrialstaff exchangesIndustrial/Educationcollaboration leading topatent(s) applicationKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania    How do these knowledge and/or technology transfer activities help lecturers? 0% 10% 20% 30% 40% 50% 60% 70% 80% 90%100%Provided opportunities for professionaldevelopment of the staffEnhanced curriculum designSupplemented the course content with real-lifeexamples and relevanceImproved the delivery of courses including the useof e-LearningImproved knowledge about exploitation strategies/IPR/Patenting/LicensingIndustry participation in teachingTOTAL YESTOTAL NOProvided opportunitiesfor professionaldevelopment of thestaffEnhanced curriculumdesignSupplemented thecourse content withreal-life examples andrelevanceImproved the deliveryof courses includingthe use of e-LearningImproved knowledgeabout exploitationstrategies/IPR/Patenting/LicensingKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania    How do these knowledge and/or technology transfer activities help students?  0% 20% 40% 60% 80% 100%Gained up-to-date knowledgeObtained real-hands on industrialexperienceDeveloped better understandingof business issuesImproved project and team workImproved knowledge aboutexploitation strategies/…Enhanced employability chancesTOTAL YESTOTAL NO Gained up-to-dateknowledgeObtained real-hands onindustrial experienceDeveloped betterunderstanding of businessissuesImproved project and teamworkImproved knowledge aboutexploitation strategies/IPR/Patenting/LicensingEnhanced employabilitychancesKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania    Does your institution have a methodology for introducing students to knowledge and / or technology transfer activities? UNI YESUNI NOCENTRALYESCENTRALNOEAST YESEAST NONORTH YESNORTH NOSOUTHYESSOUTHNOOTHERYESOTHER NOKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania    What types of methodologies are employed by your institution?  0% 20% 40% 60% 80% 100%Use of Guest Lecturers frombusiness and industryInclusion of entrepreneurship,innovation and creativity…Encouragement of e-board/discussion board…Encouragement of IndustrialInternshipsEngaging students inindustrial/business…TOTAL YESTOTAL NOUse of Guest Lecturersfrom business andindustryInclusion ofentrepreneurship,innovation and creativitysessions in theeducational programmesEncouragement of e-board/discussion boardpostings on the institutionwebsiteEncouragement ofIndustrial InternshipsEngaging students inindustrial/businesscompetitions andsponsorship activitiesKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania    Do you include in your educational programmes the topic ‘Entrepreneurship’? TOTAL YESTOTAL NOCENTRALYESCENTRALNO EAST YESEAST NONORTHYESNORTHNOSOUTHYESSOUTHNOOTHER YESOTHER NOKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania    How is entrepreneurship incorporated into the educational programme? 0% 20% 40% 60% 80% 100%Formal course on business startupGetting the students to develop aprototype for a new product or anew serviceGetting the students to create anew business concept that will sell/ enhance a new product or…New Business Start up planningsessions from business advisorsand banksVisits to local small businesses tohear experiences from realentrepreneursTOTAL YESTOTAL NOFormal course onbusiness start upGetting the students todevelop a prototype fora new product or a newserviceGetting the students tocreate a new businessconcept that will sell /enhance a new productor serviceNew Business Start upplanning sessions frombusiness advisors andbanksVisits to local smallbusinesses to hearexperiences from realentrepreneursKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania    Does your institution teach innovation and creativity? TOTAL YESTOTAL NOCENTRALYESCENTRALNOEAST YESEAST NONORTH YESNORTH NOSOUTH YESSOUTH NOOTHER YESOTHER NOKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania    What methods are used to teach innovation and creativity?  0% 20% 40% 60% 80% 100%A part of a formal course (e.g.,new product development,…Hands on workshops using roleplaye-Learning exercisesSeminars involvingbusiness/industry…Problem solving exercises andgamesProject-focused industrial visitsand placementTOTAL YESTOTAL NOA part of a formalcourse (e.g., newproduct development,innovation)Hands on workshopsusing role playe-Learning exercisesSeminars involvingbusiness/industryrepresentativesProblem solvingexercises and gamesProject-focusedindustrial visits andplacementKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania INFORMATION ON TRANSFER OF KNOWLEDGE AND TECHNOLOGY ACTIVITIES IN THE FIELD OF FOOD  Knowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania    What type of support is available for facilitating knowledge transfer/consultancy/enterprise/technology transfer (hereafter referred to as knowledge transfer) at your institution?  0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%University dedicated specialists centrally based team made up of…University specialists centrally based team made up of academic staffUniversity specialists centrally based team made up of combined…Specialist(s) professional staff located at faculty levelSpecialist(s) professional staff located at department levelProfessional staff with no specialist knowledge transfer roles within…Professional staff with no specialist knowledge transfer role within the…Academic staff at faculty levelAcademic staff at department levelAcademic mentorsTOTAL YESTOTAL NOKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania University dedicated specialists centrally basedteam made up of professional staffUniversity specialists centrally based team madeup of academic staffUniversity specialists centrally based team madeup of combined professionals and academic staffSpecialist(s) professional staff located at facultylevelSpecialist(s) professional staff located atdepartment levelProfessional staff with no specialist knowledgetransfer roles within the facultyProfessional staff with no specialist knowledgetransfer role within the departmentAcademic staff at faculty levelAcademic staff at department levelAcademic mentorsKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania    Roughly how many staff are employed with a specific part of their role to support knowledge transfer? 0200400600800100012001400Min Max Min Max Min Max Min Max Min Max Min Max Min MaxTOTAL UNI CENTRAL EAST NORTH SOUTH OTHERAcademic staffProfessional staffKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania 020406080100120Min Max Min Max Min Max Min Max Min Max Min Max Min MaxTOTAL UNI CENTRAL EAST NORTH SOUTH OTHERAcademic staffProfessional staffKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania    Does your institution have a knowledge transfer strategy?  0% 20% 40% 60% 80% 100%Yes, a dedicated strategyYes, incorporated within otherinstitutional strategiesIn developmentNot at presentTOTAL YESTOTAL NOYes, a dedicated strategyYes, incorporated withinother institutionalstrategiesIn developmentNot at present   What activities the staff responsible for knowledge transfer perform?  0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%Supporting the submission of tenders for knowledge transfer workResearching and circulating tender opportunities internallyDealing with contracts and intellectual propertyMarketing the institution externallySourcing future collaboration by meeting with industry and…Applying for patentsNegotiating or arranging licensesManaging material transfer or confidentiality agreementsScouting for new IP and new technologyCreating or supporting start-up companies to exploit your institution’s … Providing/managing/coordinating incubator facilityProviding/managing a research/science and technology parkPreparing grant proposalsNegotiating government-sponsored research contracts or grants…Providing training to faculty, researchers, or students/raising awarenessManaging a seed fund(s)Managing a proof-of-concept fundProviding resources for proof of concept project and/or seed moneyRaising awareness and disseminating information on IP (intellectual…TOTAL YESTOTAL NOKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania    How knowledge transfer activity of your institution is promoted externally?  0% 20% 40% 60% 80% 100%Institutional websiteBrochure (print /electronic)ConferencesPrint advertisingOnline advertising (other than ownwebsite)Dedicated meeting with industryTOTAL YESTOTAL NOInstitutional websiteBrochure (print/electronic)ConferencesPrint advertisingOnline advertising (otherthan own website)Dedicated meeting withindustryKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania    What barriers are typically encountered by academic staff in knowledge transfer activities?  0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%Academic timeAcademic interest/awarenessAdministrative resourceInadequate management information systemsNot qualified for promotionConsidered too appliedNo adequate compensationUnified entry point for external enquiriesTOTAL YESTOTAL NOKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania Academic timeAcademic interest/awarenessAdministrative resourceInadequate managementinformation systemsNot qualified for promotionConsidered too appliedNo adequate compensationUnified entry point for externalenquiriesKnowledge and Technology Transfer  in the Food Area – Workshop    16th  May,  2013  -   Kaunas,  Lithuania Time for your voice!  Round Table Discussion 

How higher education institutions are implementing their transfer of knowledge and technology in the field of Food Science and Technology ?

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How higher education institutions are implementing their transfer of knowledge and technology in the field of Food Science and Technology ?

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Repositório Institucional da Universidade Católica Portuguesa