Development of education and transfer of knowledge in the area of food
technology - EDUFOOD
Nils V. Juul Midhat Jašić Ljubica Dokić
The Norwegian Programme in Higher Education, Research and Development in the Western Balkans 2010-2014. The Agriculture Sector (HERD/Agriculture)
Sarajevo,
Date: Wednesday 05 October, 2011 Time: 08:15-15:00
Content
1. History of co-operation and situation description 2. Partners
3. Goals and subgoals
4. University, industry, government relations- the triple helix 5. EDUFOOD exchange
6. EDUFOOD overall activities
7. EDUFOOD Project management
8. Department’s competence and capacity for participating in the project
9. Implications of project for the Western Balkans faculties 10. Possibilities on innovation and development
1.History of co-operation and situation description
• HiST has been conducting a project in the programme WB 03/06 Ageing and Care for the Elderly (2004-2010), financed by
Norwegian Government through SIU. Western Balkans participants were College of Nursing, Cuprija in Serbia and University of Tuzla in BiH.
• In June 2009 HiST had a study trip to UNTZ, and UNNS also
participated. Then we agreed about possible areas for co-operation.
• The project plans were further developed in a workshop with
participants from UNTZ, UNNS and HiST in Trondheim 10.-11. June 2010, financed by HiST
1.History of co-operation and situation description
The EDUFOOD project are building on the existing co-operation
• UNTZ organizes annual TUZLA SUMMER UNIVERSITY.
• HiST has participated 3 times on seminarwith food to health and will participate in 2011., 2010 and 2009 :
• dr. Lisbeth Mehli and dr. Anita N Jakobsen 2010, PhD- candidate Jørgen Lerfall.
• The financial contributors for HiSTs participation is www.vritrondelag.
• Dr. Lisbeth Mehli will participte as member of the
Scientific committee of TUZLA SUMMER UNIVERSITY
2011.
1.History of co-operation and situation description
The EDUFOOD project are building on the existing co- operation
• The EDUFOOD project are building on the existing co-operation with University of Tuzla (UNTZ) and is extended to include the area of food technology.
• University of Novi Sad (UNNS) is invited to participate in cooperation with UNTZ.
• The project plans were further developed in a workshop with
participants from UNTZ (dr. Midhat Jasic, dr. Snjezana Maric and dr.
Husejin Keran), UNNS ( dr. Ljubica Dokic and dr. AleksandraTepic) and HiST (M.Sc Nils V. Juul, dr. Lisbeth Mehli, dr. Marianne Østerlie, PhD-candidate Jørgen Lerfall,dr. Gunnhild Oftedal, R&D-coordinator HiST AFT and M.Sc Ragnhild Nisja, coordinator external
relationsHiST- prorector's staff, etc ) in Trondheim 10.-11. June 2010, financed by HiST.
Part of environment froma joint
seminar Tuzla 2010
Part of environment froma joint
seminar Tuzla 2010
1.History of co-operation and situation description
The EDUFOOD project are building on the existing co- operation
• The three EDUFOOD institutions have expertise in different areas, and all will gain from further cooperation including research projects and mobility in education.
• Further co-operation beyond the project period may also be extended into other areas of comparative advances of HiST (e.g. distance
learning, logistics, and marketing) to meet possible challenges in the WB universities.
1.History of co-operation and situation description
Situation description
Some previous research suggests that competitive advantages in the development of food production regions of northeastern Bosnia have fruit and
vegetables, especially wild berries The innovative area would be:
• development of technologies to preserve the active ingredients of these products
• development of technologies to extract the active
ingredients of these products
2.Partners
• Balkan partners:
– University of Tuzla, Faculty of Technology (main Balkan partner)
– University of Novi Sad, Faculty of Technology
• Lead institution in Norway:
– Sør-Trøndelag University College, – Faculty of Technology
•Project period 2011 -14; - HERD funding 3,155 mill. NOK
2.Partners
Cooperation partners outside University in BIH
• Four types of non-university organizations
– firms dealing in primary agricultural production
– firms dealing in food processing and production of drug – NGO (non- government) institutions
– government institutions
• Companies in primary agricultural production and food processing companies participate will make available technological equipment and organizational resources
• Government institutions will make available their
organizational resources
2.Partners
Other cooperating partners
a) Norway
• VRI Trøndelag; http://www.vritrondelag.no
• (Possible co-funding of Norwegian part of research projects and for international workshops )
2.Partners
B ) BiH
1.Association of agricultural producers and food processing, Chamber of Commerce (Collaboration to reach target SMEs)
2. The Food board of North East Regional Development Agency (NERDA), a non-governmental organization in the region of North East Bosnia and Herzegovina. (Collaboration to reach SMEs)
- Smrcak, Zvornik (NERDA member), wild berry and mushrooms processing enterprise (participating enterprise)
- Srebrenica ZZ Srebrenica (NERDA member), farming berries and fruit wine production (participating enterprise)
- Vocni rasadnik Srebrenik (NERDA member), seedling plant material production (participating enterprise)
Agriculture institute of Tuzla’s Canton, Ministry of Agriculture, Water Management and Forestry (NERDA member),
• .
2.Partners
3. Bosnafarm (Zada pharamaceutical) Tuzla (participate with equipment for analysis)
4. Fana Srebrenik, fruit and vegetable processing factory (participating enterprise)
5.Bony Tuzla, juice producing factory (participating enterprise) (not confirmation yet)
6.Solana doo, Salt factory Tuzla, vegetable spices production (not confirmation yet)
7. PMG VIP Gradačac, indigenous fruit processing
(participating enterprise)
3. EDUFOOD; Goals and subgoals
1. Main goal
is to build capacity and competence of Western Balkan Universities to be resources for
• local producers and
• processors of fruit and wild berry
through university – enterprise cooperation in
• education and
• development and
• by providing continuing education
3. EDUFOOD; Goals and subgoals
sub-goals
• Map challenges and potentials of improvements in production technology and hygiene of the cooperating fruit and wild berry producers and processors
• Establish learning forms for campus students that will ensure education that is relevant for employment in industry. This will
include practical placement and projects for and in co-operation with local enterprises
• Map the needs for and establish continuing education, courses and workshops for enterprises and possibly authorities in the sector
• Establish Centre for Knowledge Transfer in Tuzla
• Establishing systems of cases from innovation-/development projects as projects for campus students as well as for students of continuing education
4.University, industry, government relations- the triple helix
For society and enterprises
institutions of higher education are vital sources of –
•knowledge
•seedbeds of innovation
•engines of growth
In most OECD countries there are attempts to strengthen the regional role and contribution of the higher education institutions based on close cooperation and partnership with various regional actors.
Industry Academia Authorit
ies
Authorities (local/regional /national/international)
4.University, industry, government relations-
the triple helix
4.1.HiST’s work and experience relevant to EDUFOOD focus on triple helix
• Since 1994 HiST has systematically developed relationship with industry and regional authorities
– Networking; relationship building – industry practice for HiST teachers
– enterprise oriented teaching methodology – broking activities
– involvement of students in research projects for and with enterprises
– continued education for several sectors has been developed.
• Department of Food Technology has for several years been a resource for the industry and small scale producers for food analyses
4.2.Triple helix activities to provide BiH operation plan for agriculture and food processing
Through the university – enterprise (-authority)-cooperation they will –
educate candidates that will be better prepared for positions in the industry and public sector
– be able to offer applied research and campus student projects for and together with enterprises
– offer continued education and seminaries for employees in industry and public sector
– partly different and complementary advantages in knowledge and lab facilities UNTZ/UNNS
The concept and methodology for university–enterprise cooperation will be similar for – and thus transferrable for other types of food
production and processing
HiST staff will combine their expertise with the experience and expertise of their West Balkan colleagues
5.EDUFOOD exchange
• Exchange of staff from Balkan and Norway – discussion and education on instruments and
equipment
– triple helix activities
– building of internal communication and relations – opportunity for meetings
• Exchange of students from Balkan – instrument exercises
– practical experiments of student thesis
– Student thesis collaboration with Norwegian
students?
6.EDUFOOD overall activities
• Workshops
– one at each locations (UNTZ, UNNS, HiST) – inviting members of collaborating projects
• Videoconferences
– shorter and more focused meetings
– prepare for using video later for distance learning
• Project web site
• Dissemination of experience and results
– Workshops, seminars, Tuzla Summer University, articles for relevant country journals
Possible synergy and collaboration with other HERD projects
• R&D cases that may be used for work on student thesis
• Collaboration with the HERD Agriculture
project Evaluation of fruit genetic resources in Bosnia-Herzegovina with the aim of
sustainable, commercial utilization
– lead institution in Norway: Bioforsk Ullensvang – BIH partner: Faculty of Agriculture and Food
Sciences, Sarajevo
• We are open for possible other cooperation
7. EDUFOOD Project management
• Project leader Nils V. Juul, HiST
• Balkan project coordinator and BIH project leader: Midhat Jasic, UNTZ
• Serbia project leader: Ljubica Dokic, UNNS
• Steering committee leader: Gunnhild Oftedal, HiST
• Detailed planning of each of the main activities of the project will be done in the ongoing initial phase of the project and will include specification of activities including deliverables like reporting and detailed time schedules.
Project team from Tuzla and Norway at the
seminar in Tuzla .
8.Department’s competence and capacity for participating in the project
•
UNTZ offers a wide range of highly acclaimed programs atundergraduate and postgraduate level – more thAN 20 000 STUDENTS.
• The FoT has three teaching departments: chemical technology (chemical engineering and environmental
engineering), food technology and environment protection.
• Cooperation with industry is a particular interest of the faculty and they already are active in networking. In addition to
general theoretical knowledge in the area of food technology and related subjects, they have expertise in food safety
management system development, inventive management
and new product development
8.Department’s competence and capacity for participating in the project
•
UNNS comprises 14 faculties and is now the second largestamong six state universities in Serbia with more than 45000 students, both undergraduate postgraduate.
• The FoT has a laboratory for quality control of food accredited according to Serbia regulation.
• Competences of relevance for this project are food texture
and rheology, fruit processing, food microbiology, sensory
analysis, sugar analysis and environmental impact
8.Department’s competence and capacity for participating in the project
HiST has 6 faculties with 8000 undergraduate and graduate
students.
It offers the largest commercial program for further education at university level, enrolling more than 6000 students/year.
AFT has 8 departments, including Food Technology and Chemistry with lab facilitates required for the project.
Staff covers competence in the areas of university – enterprise cooperation, food quality analyses, sensory analyses;
analyses of carotenoids, phenols and antioxidants, food
microbiology, processing, food safety, toxicology and
molecular
9.Implications of project for the Western Balkans faculties
• Both Balkans faculties will strengthen their competence and capacity as resources for regional food processing industry, including SMEs. That means they will -
– educate candidates that will be better prepared for positions in the industry and public sector
– be able to offer applied research and campus student projects for and together with enterprises
– offer continued education and seminaries for employees in industry and public sector
• Sustainable cooperation between the two Balkans faculties will be ensured by the development of partly different and complementary advantages in knowledge and lab facilities. In research they can offer a total and broader spectre of analyses.
Laboratory equipment supplementation is necessary
• The WB faculties aim to be resources for the local fruit and wild berry enterprises, i.e. they will have to carry out development
projects and e.g. student projects within the frame of this project and beyond.
• In Tuzla the planned Centre of Knowledge Transfer will have a central role in this regard. That means they have to have in their own laboratory the most frequently used equipment for analysis of the fruit- (and product-) quality and safety and the qualification to use the instruments
• FoT in Tuzla has some basic laboratory equipment and also a
sensory laboratory, but it is a necessity to supplement and upgrade their basic laboratory instrumentation and equipment
• FOT in Novi Sad need to build up a laboratory for sensory analyses
Possibilities on innovation and development
Centre of knowledge transfer
• The ultimate aim is to establish a centre that will support university staff by assisting in establishing university – enterprise cooperation in the areas of continuing education and in applied research
anddevelopment.
• The functions will include relationship building and maintenance and mapping of needs, including brokering. The functions will gradually be built up through the activities of thisproject. A paid position will depend on the activity level and of income from courses for
enterprises and from research and development done for them.
• HiST will assist in performing an evaluation half way in the project period. Based on the results, two or three supporting activities that will enhancethe establishing this centre will be specified.
