Yearly Archive 2018

The FOODBIZ Handbook

The FOODBIZ Handbook provides

  • the core methodology to be applied to the project action, in order to involve stakeholders and promote their active contribution and empowerment about the relevance of food and gastronomy for place branding and regional development, the value of universities as partners, and the role of higher education students as innovators and intrapreneurs in companies, or entrepreneurs in new start-ups;
  • formats and tools to apply the designed methodology;
  • procedures for the identification of learning gaps and to establish mechanisms to answer learning needs with tailored, on-demand learning opportunities;
  • insights to support higher education students in their future transitions between education and labour market in the addressed field (also through entrepreneurship and intrapreneurship), aimed at fostering awareness of higher education students on their potential as future workers and entrepreneurs.

Download the Handbook!

VeryMarche – Experiential Learning Workshop

The #Foodbiz Experiential Learning Workshop by #Unimc, “VeryMarche”, took place the 28th of june at Casa Marche Mymarca Macerata. About 40 people joined the event. First, the participants were asked to answer to some questions: “according to you opinion, which are the 5 most representative products of the region?” They also had to put it in order from the most representative to the less one. Students, teachers, agrifood and tourism entrepreneurs and institutions animated the discussion. How to promote these products? Which marketing strategies are needed to brand the region through gastronomy? How to preserve the quality of the products? How to link the products to the territory? The importance of collaboration among producers to create a strong image of the region; local productions and internationalisation…only a few examples of the topics discussed! A special menu from Marche was prepared and tasted during the dinner. Each producer presented his own company and the product/dish served at the dinner. For each one there were some questions for participants, to better understand the consumer perception. From the data collected, a preliminary analysis showed that the most representative product according to the participants is “ciauscolo” a typical creamy salami who has the PGI certification.