9 - 10 June 2022 | Granada
After more than a year and a half of digital collaboration in the Erasmus+ Strategic Partnership Project "Pioneering Innovative Food for Seniors", the project partners gathered for the final transnational project meeting hosted by one of our partners Ageing Lab Foundation in Granada, Spain. The meeting was held in a hybrid format to allow more partner members to attend.
As the project approaches the final months of work and development, the project partners presented the status of their work packages, reviewed the online education modules and online learning platform together, and discussed their plans for the upcoming multiplier events and dissemination of the intellectual outputs during the one-and-a-half-day meeting.
On the first day of the meeting, our host partner, Ageing Lab Foundation, gave all partners a short presentation on the current challenges, opportunities, and examples of regional food innovation in Granada-Jaén, Spain. Moreover, partners were offered an opportunity to taste the locally produced olive oil from the Jaén region.
Then, the meeting proceeded in the forms of interactive work sessions, where partners reviewed and discussed different work packages in groups.
On the second day of the meeting, the partners proceeded with detailed discussions on the plans for upcoming multiplier events, strategies for project dissemination and sustainability, evaluation and monitoring of the projects' main outcomes, and reporting activities.
About the project
The PIFS project is an international collaborative effort of six European partners, including FH Münster University of Applied Sciences (Germany), University of Nottingham (United Kingdom), Ageing Lab Foundation(Spain), Momentum (Ireland), Lithuanian Innovation Centre (Lithuania), and European E-learning Institute (Denmark). The two-year transformative consortium aims to create lasting impacts for food businesses, particularly small-and-medium enterprises which have limited access to product innovation training, vocational education trainers, and policymakers in the food industry. To do so, it introduces an open E-learning platform to support and accelerate the sustainable innovation and commercialisation of age-friendly food products and services.
The consortium will deliver four intellectual outputs, namely: a Good Practice Guide highlighting the drivers and enablers for innovating food for seniors; an Innovation Readiness Self-Assessment Tool that allows companies to assess their innovation readiness and identify a personalised learning path; Open Education Resources for food sector trainers; and an Online Education Platform to facilitate food producers in developing innovative food for seniors.
