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Article
Publication date: 22 July 2020

Paola Migliorini, Alexander Wezel, Eve Veromann, Carola Strassner, Dominika Średnicka-Tober, Johannes Kahl, Susanne Bügel, Teresa Briz, Renata Kazimierczak, Hélène Brives, Angelika Ploeger, Ute Gilles, Vanessa Lüder, Olesa Schleicher-Deis, Natalia Rastorgueva, Fabio Tuccillo, Liina Talgre, Tanel Kaart, Diana Ismael and Ewa Rembiałkowska

To clarify needs and requests of the young generation to the contemporary and future education on food systems, this paper aims to examine the following issues: students’…

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Abstract

Purpose

To clarify needs and requests of the young generation to the contemporary and future education on food systems, this paper aims to examine the following issues: students’ background knowledge, students’ behaviour as consumers and food citizenship, most interesting topics of SFS for students and students’ preferences and expectations in developing different skills, topics and preferences in teaching/learning methods.

Design/methodology/approach

This study was performed as an online-survey amongst eight European Universities in seven European Union (EU) countries to which 1,122 students responded. Data was analysed with descriptive and multivariate statistical analyses.

Findings

Taste and Health are the most important values and motives that influence students’ food buying and consumption decisions, but significant differences were found amongst students from different universities and countries. The most important topics for students for future teaching courses are “organic food”, “fair trade”, “organic agriculture” and most important skills to learn are “ability to make a judgement and justify decisions” and the “ability to create and innovate”. Excursions and field trips as teaching methods was given the highest ranks.

Research limitations/implications

Different study programmes and cultural backgrounds of the participating students in the different universities could be a limiting factor for the interpretation of some results.

Originality/value

These results provide a basis for improvement of higher education in the EU towards sustainable food systems based on experiential learning/teaching methods.

Details

International Journal of Sustainability in Higher Education, vol. 21 no. 6
Type: Research Article
ISSN: 1467-6370

Keywords

Available. Open Access. Open Access
Article
Publication date: 7 February 2023

Lisa Marie Borghoff, Carola Strassner and Christian Herzig

Organic food processing must include organic principles to be authentic. This qualitative study aims to understand the processors' understanding of organic food processing quality.

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Abstract

Purpose

Organic food processing must include organic principles to be authentic. This qualitative study aims to understand the processors' understanding of organic food processing quality.

Design/methodology/approach

This study is based on semi-structured expert interviews with eight employees of six purely or partly organic dairies from Germany and Switzerland. Interview themes are (1) quality of organic milk processing in general, (2) assessment of specific processing techniques, (3) product quality of organic milk and (4) flow of information between producer and consumer. The interviews have been audio-recorded, transcribed verbatim and thematically analysed.

Findings

(1) Experts prefer minimal processing; some prefer artisanal processing, whilst others stress the advantages of mechanisation. (2) High temperature short time (HTST) pasteurisation and mechanical processing techniques are accepted; ultra-high-temperature (UHT) milk processing is partly rejected. (3) Traditional taste and valuable ingredients should be present in the final product. Natural variances are judged positively. (4) Consumers' low level of food technology literacy is challenging for communication.

Research limitations/implications

The results cannot be generalised due to the qualitative study design. Further studies, e.g. qualitative case analyses and studies with a quantitative design, are necessary to deepen the results.

Practical implications

The paper shows which processing technologies experts consider suitable or unsuitable for organic milk. The paper also identifies opportunities to bridge the perceived gap between processors' and consumers' demands.

Originality/value

The study shows the challenges of processors in expressing the processors' understanding of process quality.

Details

British Food Journal, vol. 125 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

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