Skill development in food professionals: a European study

详细信息    查看全文

• 作者：Luis Mayor (1)
  Katherine Flynn (2)
  Efimia Dermesonluoglu (3)
  Paola Pittia (4)
  Erik Baderstedt (5)
  Barbara Ruiz-Bejarano (6)
  Mihaela Geicu (7)
  Mafalda A. C. Quintas (8)
  Zoltan Lakner (9)
  Rui Costa (10)
  
  1. Instituto Universitario de Ingenier铆a de Alimentos para el Desarrollo ; Universidad Polit茅cnica de Valencia ; Camino de Vera s/n ; 46022 ; Valencia ; Spain
  2. The European Association for Food Safety ; SAFE Consortium ; Rue Vanderborght ; 20 ; 1081 ; Brussels ; Belgium
  3. School of Chemical Engineering ; National Technical University of Athens ; Athens ; Greece
  4. Faculty of Bioscience ; Technology for Food ; Agriculture and Environment ; University of Teramo ; Via C.R. Lerici 1 ; Mosciano S. Angelo ; Italy
  5. SIK 鈥?The Swedish Institute for Food and Biotechnology ; Box 5401 ; 402 29 ; Gothenburg ; Sweden
  6. AINIA Centro Tecnol贸gico ; Benjamin Franklin ; 5-11 ; 46980 ; Paterna ; Spain
  7. Universitatea de Stiinte Agonomice si Medicina Veterinara Bucuresti ; 59 Marasti Bld. ; 011464 ; Bucharest ; Romania
  8. CBQF/Escola Superior de Biotecnologia ; Rua Dr Antonio Bernardino de Almeida ; 4200-072 ; Porto ; Portugal
  9. Faculty of Science ; Corvinus University of Budapest ; Budapest ; Hungary
  10. Escola Superior Agr谩ria do Instituto Polit茅cnico de Coimbra ; CERNAS ; 3045-601 ; Bencanta ; Coimbra ; Portugal
  
• 关键词：Education ; Skill ; Training ; Lifelong learning ; Food science ; Food technology
• 刊名：European Food Research and Technology
• 出版年：2015
• 出版时间：May 2015
• 年：2015
• 卷：240
• 期：5
• 页码：871-884
• 全文大小：309 KB
• 参考文献：1. EUROSTAT (2013). Manufacturing statistics鈥擭ACE Rev. 2. http://epp.eurostat.ec.europa.eu/statistics_explained/index.php/Manufacturing_statistics_-_NACE_Rev._2#Sectoral_analysis. Accessed 29 Oct 2014
  2. FoodDrinkEurope (2012). Data & trends of the European Food and Drink Industry 2012. http://www.fooddrinkeurope.eu/uploads/publications_documents/Data__Trends_(interactive).pdf. Accessed 1 Aug 2014
  3. Jassi S, Hart L, Bayliss M, Pappad脿 G, Magni C, Ghignoni E (2013) Ensuring sustainable employment and competitiveness in the EU Food and Drink Industry. Meeting the challenges of the Labour Market. Project VS/2012/0239, Food Drink Europe, European Federation of Food, Agriculture and Tourism Trade Unions, IMPROVE
  4. Chryssolouris G, Mavrikios D, Mourtzis D (2013) Manufacturing Systems: Skills & Competencies for the Future. In: Forty Sixth CIRP Conference on Manufacturing Systems 2013, Procedia CIRP 7:17鈥?4
  Skills supply and demand in Europe medium-term forecast up to 2020. Publications Office of the European Union, Luxembourg
  5. CEDEFOP (2014) Advanced manufacturing鈥擡U Skills Panorama鈥擡uropa. http://euskillspanorama.cedefop.europa.eu/. Accessed 29 Oct 2014
  6. TRACK_FAST (2013) The new food and drink professional: industry growth by focusing on people. TRACK_FAST Open Symposium Brussels, January 2013
  7. Flynn, K, Wahnstr枚m, E, Ruiz-Bejarano, B, Popa, M, Quintas, MA (2013) Ideal skills for European food scientists and technologists: identifying the most desired knowledge, skills and competencies. Innov Food Sci Emerg Technol 18: pp. 246-255 9.004" target="_blank" title="It opens in new window">CrossRef
  Collins English dictionary鈥攃omplete & unabridged. Glasgow, HarperCollins Publishers
  8. Giusti, G (2008) Soft skills for lawyers. Chelsea Publishing, London
  9. Hendarman, AF, Tjakraatmadja, JH (2012) Relationship among soft skills, hard skills, and innovativeness of knowledge workers in the knowledge economy era. Procedia Soc Behav Sci 52: pp. 35-44 9.439" target="_blank" title="It opens in new window">CrossRef
  10. Ho P, Lindbom I, Wahnstr枚m E (2011) The Continual Professional Development Portfolio (CPD) for Food Professionals in Europe. Annex B: Knowledge and skills requirements for careers in the food industry (Report on Deliverable D3.1). Porto, Portugal: TRACK_FAST: Training requirements and careers for knowledge-based food science and technology in Europe, Grant Agreement No. 227220. 9" class="a-plus-plus">www.trackfast.eu/webfm_send/539. Accessed 1 Aug 2011
  11. Cardon, MS, Stevens, CE (2004) Managing human resources in small organizations: what do we know?. Hum Resour Manag Rev 14: pp. 295-323 CrossRef
  12. European Commission (2012) Europeans and their languages, special Eurobarometer 386. http://ec.europa.eu/public_opinion/archives/ebs/ebs_386_en.pdf. Accessed 1 Aug 2014
  13. Gravemaker J (2006) Labour market change in the food service sector. In: Lisbon Conference, November, 2006
  14. Boyce, G, Williams, S, Kelly, A, Yee, H (2001) Fostering deep and elaborative learning and generic (soft) skill development: the strategic use of case studies in accounting education. Account Educ Int J 10: pp. 37-60 9639280121889" target="_blank" title="It opens in new window">CrossRef
  15. Knobbs, CG, Grayson, DJ (2012) An approach to developing independent learning and non-technical skills amongst final year mining engineering students. Eur J Eng Edua 37: pp. 307-320 97.2012.684673" target="_blank" title="It opens in new window">CrossRef
  16. Shakir, R (2009) Soft skills at the Malaysian institutes of higher learning. Asia Pac Educ Rev 10: pp. 309-315 9-9038-8" target="_blank" title="It opens in new window">CrossRef
  17. Savage, J (2011) Cross-curricular teaching and learning in secondary school. Routledge-Taylor and Francis, New York
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Analytical Chemistry
  Biotechnology
  Agriculture
  Forestry
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1438-2385

文摘

The food sector is the largest employer in the European Union, yet it ranks low in innovation and few educated young people pursue food careers. Updating both the skills and the image of food science and technology professionals (FSTs) first requires understanding the current situation. This work compares the view of currently employed FSTs (3,007) with that of food science and technology (FST) employers (602) regarding skills and when and where they should be developed. European FSTs responded to a web-based survey in 2011 and 2012, and FST employers responded to an e-mail-based survey and/or attended brainstorming workshops from 2009 to 2012. Soft skills, especially those related with communication, were the best evaluated by both groups, whereas technical non-food skills were in the lowest positions. FSTs were judged qualified by their employers in some food skills (food safety and quality, product development, production), while others (engineering maintenance, consumer and nutritional sciences, environmental issues) were more poorly evaluated. In general, FSTs believe themselves to be well qualified by higher education programs, and most of them do not continue training once they are working, with the notable exception of those that achieve positions of high responsibility. However, employers appeared to disagree, recommending that education and training in soft, food and technical skills continue throughout working life. Additionally, they recommended more frequent reinforcement of soft than of food or technical skills. A competitive food sector requires FSTs of the highest quality, and understanding the view of FSTs and their employees can contribute to improved training and thus benefit the European food sector.