Naslov
Renewing knowledge

Autori
Piližota, Vlasta

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, neobjavljeni rad, pregledni

Skup
Suvremeni pristupi obrazovanju inženjera

Mjesto i datum
Zagreb, Hrvatska, 27.02.2004

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Nije recenziran

Ključne riječi
knowledge; food technology; food scientists

Sažetak
How many of us have been renewed, refocused and sometimes retreated some time during our careers? It can be a very hard experience, but usually, good comes out of it. The knowledge becomes outdated! The knowledge is developing so fast that issues we learned during our educational processes cannot be the knowledge for the whole life. According to some authors (Tom Peters: The Circle of Innovation), the knowledge that we get becomes outdated in four years, at least. It also refers to other professions. Maybe, we all do not need to move fast, but if we are responsible for education, having in mind that education is the backbone of development and prosperity of every society, we should be aware of our responsibility for knowledge implementation on different educational levels where we act as professors, scientist, or in other roles. Food science and food technology are one of the fastest developing areas. Food technology as a profession is responsible for the technical aspects of development of food products, food processes, and distribution of these products to consumers. It is evident that technology is at hand to make life easier and healthier for the consumer. However, to benefit from incredible power of technology, it is inevitable to establish new educational standards for undergraduate curricula in food science, to feature outcome-based measures of learning, to create a formalized assessment program, and achieve greater flexibility in designing curricula. If we want to participate in the EU and the world race for regional development (such as the EU project: Innovating Regions in Europe-IRE) we have to be well informed. Many limitations can be overcome not only by a consistent, dedicate effort to educate students (for example, according to Bologna declaration, 1999), but also by the legislation and executive branches of the various regional and governmental bodies, and the executives and boards of industrial corporations. I believe that the coming years and decades will demand of food industry to pay a much greater attention to scientific aspects of consumers' needs and desires, and to reach higher expansion of food tailoring and to develop high quality products with highly educated engineers.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA