Although previous research programs have yielded valuable knowledge that can help sugar beet growers to innovate farming processes, actual transfer of this knowledge to the growers so far is lacking. Currents ways of knowledge transfer do not match learning styles, personal traits or the social environment of previously identified groups of growers. The current research was designed to asses to which level new means of knowledge transfer are suitable: using both digital means, e.g., decision support systems, and other means, e.g. study groups, knowledge transfer can be re-assessed to form specific inspiring learning environments.A survey study assessed learning styles, attitudes toward innovation, personality traits related to entrepreneurship and the social network growers use to obtain new knowledge. These data were linked to the crop yield data over the previous five years, to be able to compare the influence of learning styles, attitudes, network and individual differences on the occurrence and effectiveness of certain types of innovative behaviour. Results indicate that different learning styles correlate with different ways of using one's knowledge network: for instance, people who are more prone to seek help, have significantly more contacts and exchange more knowledge within their networks. Growers whom significantly participate more in meetings and interactions with colleagues, produce an above average crop yield, as compared to other groups. The innovation attitude appeared to predict the innovation intention of growers; people with more positive attitudes are more willing to try new ideas and implement not fully tested techniques than growers with less positive attitudes toward innovation. Knowledge networks are comprised of fellow growers, friends, family, but mostly the growers receive their knowledge from advisors, suppliers and study groups. Preferences for learning and innovating correlate with the size of the network, and how intensively it is used.
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BackgroundScientific software incorporates models that capture fundamental domain knowledge. This software is becoming increasingly more relevant as an instrument for food research. However, scientific software is currently hardly shared among and (re-)used by stakeholders in the food domain, which hampers effective dissemination of knowledge, i.e. knowledge transfer.Scope and approachThis paper reviews selected approaches, best practices, hurdles and limitations regarding knowledge transfer via software and the mathematical models embedded in it to provide points of reference for the food community.Key findings and conclusionsThe paper focusses on three aspects. Firstly, the publication of digital objects on the web, which offers valorisation software as a scientific asset. Secondly, building transferrable software as way to share knowledge through collaboration with experts and stakeholders. Thirdly, developing food engineers' modelling skills through the use of food models and software in education and training.
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Buildings need to be carefully operated and maintained for optimum health, comfort, energy performance, and utility costs. The increasing use of Machine Learning combined with Big Data in the building services sector has shown the potential to bring energy efficiency and cost-effectiveness. Therefore, upskilling and reskilling the current workforce is required to realize new possibilities. In addition, sharing and preserving knowledge are also required for the sustainable growth of professionals and companies. This formed the basis for the Dutch Research Council funded TransAct project. To increase access to education on the job, online learning is experiencing phenomenal growth. A study was conducted with two focus groups - professionals of a building service company and university researchers - to understand the existing challenges and the ways to improve knowledge sharing and upskilling through learning on the job. This study introduced an Enterprise Social Network platform that connects members and may facilitate knowledge sharing. As a community forum, Yammer from office 365 was used. For hosting project files, a SharePoint page was created. For online courses, the company’s online learning site was utilized. The log data from the online tools were analysed, semi-structured interviews and webinars were conducted and feedback was collected with google forms. Incentive models like social recognition and innovative project results were used to motivate the professionals for online activities. This paper distinguishes the impacts of initiatives on the behaviour of university researchers vs company employees.
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CIVITAS is a network of cities for cities dedicated to cleaner, better transport in Europe and beyond. Since it was launched by the European Commission in 2002, the CIVITAS Initiative has tested and implemented over 800 measures and urban transport solutions as a part of demonstration projects in more than 80 Living Lab cities across Europe.The ELEVATE project aims to increase the Europe-wide impact of Research and Innovation Actions on urban mobility policy-making, thereby advancing the CIVITAS community to a higher level of knowledge, exchange, impact and sustainability, while guaranteeing essential high-quality support. ELEVATE is committed to achieving the following objectives:1. Developing the CIVITAS knowledge base and transferring new knowledge.2. Enriching the current CIVITAS generation and feeding future EU initiatives.3. Building a European mobility community able to navigate transition.4. Representing CIVITAS on the international stage.Breda University of Applied Sciences is work package leader for a work package on incubation and CIVINETs.Main collaborating partners:Mobiel21 (project coordinator), DTV Consultants, INOVA, TRT, ICLEI
This project establishes a collaborative network centered around the Amsterdam Museum, comprising key stakeholders from prominent cultural institutions, including the Centraal Museum Utrecht and the Rotterdam Museum. The consortium is designed to explore the transformative potential of co-creation in museums, focusing on enhancing visitor engagement, fostering inclusivity, and integrating digital technologies into cultural practices. Key personnel will provide interdisciplinary expertise in communication and cultural heritage, facilitating a robust understanding of stakeholder dynamics and collaborative processes. The research aims to analyze how co-creation can bridge the gap between museums and their diverse audiences, creating a sense of ownership and connection. Initial observational findings suggest that co-creation practices significantly enhance visitor experiences while revealing stakeholders' desires for deeper collaborative opportunities. To achieve these objectives, qualitative methods such as semi-structured interviews, focus groups, and ethnographic observations will be employed, delivering rich insights into the impact of co-created programming. An essential output of this project will be an academic publication aimed at foundational research on effective co-creation practices within the cultural sector. Furthermore, the consortium will pursue a larger grant application to secure sustainable funding for ongoing research initiatives, ensuring the long-term viability and impact of this collaborative network. This will not only advance academic discourse but also facilitate knowledge transfer between academia and museums, enriching cultural engagement strategies. Ultimately, the project aspires to enhance the visibility and societal relevance of cultural institutions, fostering innovative solutions to contemporary challenges through collaborative research and community involvement.
The consortium would like to contribute to structural reduction of post-harvest and food losses and food quality improvement in Kenyan avocado and dairy value chains via the application of technical solutions and tools as well as improved chain governance competences in those food chains. The consortium has four types of partners: 1. Universities (2 Kenyan, 4 Dutch), 2. Private sector actors in those chains, 3. Organisations supporting those chains, and 4. Associate partners which support category 1 to 3 partners through co-financing, advice and reflection. The FORQLAB project targets two areas in Kenya for both commodities, a relatively well-developed chain in the central highlands and a less-develop chain in Western-Kenya. The approach is business to business and the selected regions have great potential for uptake of successful chain innovations as outcome of research results. The results are scalable for other fresh and processed product chains via a living lab network approach. The project consists of 5 work packages (WPs): 1. Inventory , status quo and inception, 2. Applied research, 3. Dissemination of research outputs through living lab networks, 4. Translation of project output in curricula and trainings, and 5. Communication among partners and WPs. The applied research will be implemented in cooperation with all partners, whereby students of the consortium universities will conduct most of the field studies and all other partners support and interact depending on the WPs. The expected outcomes are: two knowledge exchange platforms (Living Labs) supported with hands on sustainable food waste reduction implementation plans (agenda strategy); overview and proposals for ready ICT and other tech solutions; communication and teaching materials for universities and TVETs; action perspectives; and knowledge transfer and uptake.
