Review paper on the future of the food sector through education, capacity building, knowledge translation and open innovation

Abstract

• There is a ‘skills gap’ in the food sector. • Adaptation of the current workforce and improvement of the educational and training system is required to adapt to the challenges the sector is facing in Europe. • Work Based Learning methods, new Vocational Education and Training, incorporation of transversal hard and soft skills, and higher resilience on training programmes are some of the solutions proposed for education and capacity building. • Open innovation and knowledge transfer are also key for the competitiveness of the sector. Public-Private partnerships and new innovation communities bringing together big companies, SMEs, start-ups, and academia will also help develop new solutions (and skills) through entrepreneurial and innovation thinking. The food industry is facing challenges that call for an adaptation of the current and future workforce for the sector to remain sustainable and competitive in Europe. This requires an even stronger collaboration between education and training service providers and companies, including small and medium enterprises (SMEs). To achieve this, it is widely recognised that education and capacity building require new models to realise a better integration of skills. Some examples are based on Work Based Learning methods (WBL), new Vocational Education and Training (VET), incorporation of transversal hard and soft skills, but also new channels for the professional development of the existing workforce. Entrepreneurial and innovative thinking skills are also necessary to allow for higher competitiveness through innovation products and services, and for this open innovation and knowledge transfer models also require adaptation. Some running structures such as Public-Private Partnerships (PPPs), new nurturing environments for start-ups or SMEs innovative hubs create new opportunities for business, but also to develop competitive skills.