The implementation of the project will significantly improve the quality of undergraduate and postgraduate education as well as the professional level of the teachers of the universities involved in the project. The project goals are: a) create quality electronic teaching materials with innovative content for food study programs, b) create common modules of lectures and workshops of reputable experts on specific topics of food quality and safety, c) apply informatization and digitization in the food industry as a tool for improving the quality of education, (d) enhance the quality, integrity and efficiency of postgraduate education, (e) increase the professional potential of university teachers and their teaching and didactic skills. In addition to the applicant, three other universities are involved in the project. Project investigators have been cooperating on a long-term basis and contribute significantly to the education and training of food professionals in their countries. The profile of the project participants fully corresponds to the established project objectives. The project solves three key activities. KA1 Improving the quality of undergraduate education, KA2 Improving the quality of postgraduate education, KA3 Improving the quality of education of university teachers. The activities cover the needs of improving the quality of education and guarantee the fulfilment of project objectives. Project methodology includes elements of analysis, creativity, innovation, comparison, application and implementation of new knowledge, approaches, methods, forms and technologies. It connects students, teachers, universities, practice and countries so that the results of the project benefit each partner. The project outputs will be: a) innovated joint e-learning materials for undergraduate and postgraduate education, b) innovated joint lectures and workshops of teachers, c) innovated curricula of postgraduate education, c) joint conferences and workshops for postgraduate students, d) joint seminars, professional and scientific events for undergraduate, postgraduate students, teachers and food practitioners. The project results will be both tangible and intangible. The project outputs will be electronic publications, lectures, methodologies, methodological procedures, concepts and technologies. The obtained results will have a long-term contribution to improving quality and education in the area of food quality and safety. At the same time, the project will also set criteria for innovation of educational content in the areas: a) implementation of EU legislation, b) implementation of environmental and climate change impacts, c) implementation of innovation and food reformulation, d) implementation of information and digitalisation elements. The results of the project will allow in the next period: a) targeted development of study programs, b) extension of cooperation and its forms, c) improvement of undergraduate and postgraduate content of education d) continuous improvement of teacher training, e) continuous cooperation of partners in form of courses, workshops, seminars and conferences.
By implementing the project, we wanted to achieve significant support for internationalization within the teaching of food study programs: 1) create electronic learning materials with innovative content for food science study programs 2) create joint lecture modules on specific topics of food quality and safety 3) apply digitization in the food industry 4) increase the quality and effectiveness of postgraduate education 5) increase the professional potential of university teachers The goals of the project were in accordance with the established European priorities, including the Slovak Republic, for the period 2020-2024. At the same time, the project set innovations by: a) implementation of EU legislation, b) implementation of impacts on the environment and climate change, c) implementation of innovations and food reformulation, d) implementation of digitization elements. The results of the project will enable in the future: a) targeted development of study programs, b) expansion of cooperation and their forms, c) improvement of undergraduate and postgraduate teaching content d) permanent improvement of teacher training, e) permanent cooperation of partners in the form of student courses, workshops, seminars and conferences.
At present, the intensive need for the internationalization resonates in the field of higher education also in connection with the fulfillment of the visions of the Internationalization of Higher Education Strategy until 2023. Within it, one of the important requirements for the development of higher education institutions is mutual cooperation and support in educational activities. We focused on the updating and digitization of selected topics in the field of food sciences. As part of the offer of study programs, we have created a uniform system of description of study programs. The aim of the project was to strengthen the quality of higher education with international acceptability, to develop high-quality foreign partnerships and to incorporate international impulses into all spheres of social life at the national and local level. The Covid 19 pandemic brought the need for digitalization even at universities. Institutions were forced to move to the online space, and therefore, together with our partner universities, we focused on increasing the methodological and professional level of education, increasing the competitiveness of graduates and incorporating the requirements of digitization into educational programs.