Open Food Innovation University

ongoing

Overall objective - to modernise food innovation and technology related higher education in UZ and TJ, thereby increasing the quality and ensuring relevance of the higher education to the needs of the socio-economic growth of the countries concerned and especially of their regions. Specific objectives: 1. Improve the quality of food processing related higher education in UZ and TJ enhance its relevance for the needs and interests of sustainable national economies, labour market and societies. 2. Create and implement innovative study form for increase of level of knowledge, skills and competencies of students and external learners thus increasing their competitiveness in the labour market and employability potential of students. 3. Promote inclusive education, create learning opportunities for the external learners of different age, social background and geographic locations. 4. Ensure professional development for academic and administrative staff. 5. Stimulate cooperation of universities and business. 6. Enhance internationalisation of CA HEIs and capacity to network eectively. Main activities: WP1 Creation of the environment for the Open Food Innovation University. WP2 Design of the Open Food Innovation University study modules, tools and process. WP3 CA’s Universities’ capacity building. WP4 Open Food Innovation University study process piloting by each respective CA university. WP5 Quality and sustainability measures. WP6 Dissemination and promotion. Expected results and persons benefiting: WP1: 15 administrative staff trained and upskilled. OFINUs integrated at 5 CA HEIs. WP2: 7 study modules and workbooks elaborated and adopted. Digital OFINU created. WP3: 50 teachers trained and upskilled. Pilot production or quality evaluation equipment acquired for CA HEIs. WP4: Study modules piloted, 100 students, 60 external learners of 30 enterprises participated. WP5: OFINU Quality assurance methodology and Sustainability plan adopted.