1. Analysis of universities / food industries relation


WP2: Lead partners are P1 and P5, with all partners being active.

It consists in:

  • Preparing surveys
  • Learning about market requirements
  • Analyzing the universities/food industries relation

P1 to P4 contribute to conducting the survey in their localities and to producing written reports.

The results are expected to serve to

  • Analyse the current situation of cooperation between industrial and universities through survey results.
  • Investigate the industrial needs and the gap between universities and industries

The outcomes of the survey are presented at a Tunisian level meeting. WP1 activities are expected to provide detailed directions for the further stages of the project.

Preparing surveys

Learning about market requirements



2. Innovative teaching tools


WP3: Lead partners are P5 and P6, with all partners being active.

It consists in:

  • The analysis of the current educational system and methodology
  • The qualification of higher education teaching staff
  • The design and development of prototype VL in all Tunisian partners

The virtual library is expected to allow users (students/teachers) via Website and scientific library to access:

  • Newsletter, books and magazines in the field of FST;
  • Food info site which provide background information about FST
  • Computer based simulation of laboratory experiments
  • Course module design
  • Database on FST competency and organizations
  • Database of laboratory and pilot plant equipment
  • Job and internship offer database

Activities are distributed to dedicated task teams, whose progress and quality are reported to Grant applicant, central project management, quality and dissemination teams.

P5 and P6 partners host staff of Tunisian partners for passing the FST expertise and show lab capacities/methods.

P1 to P4 achieve a case study using novel teaching tools and meeting to disseminate how to use and practice the novel teaching tools in Tunisian universities.

Hopefully, all participating staff interacted on a less formal level as well, finding converging/complementary expertise/interests. This new networking is useful for many later activities. All of the above is planned to aid the core development activity-modernization of existing and production of new teaching materials and tools, for the target Tunisian groups

The qualification of higher education teaching staff



3. Rising the quality of students’ internship in industries


WP4: Lead partners are P1 and P7 with Tunisian partners being active.

It consists in:

  • Implementing a PIU in Tunisian partners universities
  • Adapt a novel methodological approach to realise internship
  • Learn new methodologies for students to research and apply for new jobs

The major objectives is creating PIU, which can organize the students’ internship process, consultation, provision and respond to students’ needs in order to improve the quality of students’ internship

P7 is responsible for hosting Tunisian staff partners for passing the FST expertise and learn the student’s internship process/methods.

P1 to P4 disseminate how to use and practice the novel strategies and achieve a case study of internships student based on new strategies adopted. Student’s can find internship opportunities using the VL services



4. Creation of food technology platform


WP5: Lead partners are P1 and P5

It consists in:

  • Implementation of food technology platform
  • Connecting FST university competencies and professionals
  • Developing new competences required by the job market
  • Bridges to innovation and student skills development

The objectives are enhancing cooperation between industries and universities; the improving quality of education and teaching, by making them fit the changes of outside environment; the increasing of the alumni employability and creating of new jobs by increasing of competitiveness and innovativeness in socio-economic world.

P5 partner is responsible for hosting staff from P1, P2, P3 and P4 to interact with experienced food scientists and to build on specific knowledge related to FST. TN partners are expected to integrate and apply knowledge about food equipment to extend the developments of food platform. P1 to P4 are committed purchase and install new technology platform with existing materials and organize workshops to learn about good practices for using the new technology platform