Project-Based Learning in a Transinstitutional Research Setting: Case Study on the Development of Sustainable Food Products
Abstract
:1. Introduction
2. Case Study Background
2.1. Conceptual Background
2.2. Case Study Design
2.2.1. Phase One: Exploration
2.2.2. Phase Two: Product Ideation
2.2.3. Phase Three: Product Prototyping and Optimization
3. Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Target Group Specific | Why Relevant? | When Met? |
Easily consumable | Fast energy provision | When one can eat it in school breaks |
… | … | … |
Health-Related | Why Relevant? | When Met? |
Reduced salt content Avoid meat | Blood pressure | When salt content is smaller than… |
… | … | … |
Ecologic | Why Relevant? | When Met? |
Organic ingredients | Biodiversity, nature conservation | All ingredients have organic origin |
… | … | … |
Economic | Why Relevant? | When Met? |
Costs | Limited budget | 100 g cost less than… |
… | … | … |
Social | Why Relevant? | When Met? |
Regional products | Strengthen local economies | All ingredients stem from local farmers |
… | … | … |
Technological | Why Relevant? | When Met? |
First process step: cleaning, cutting … | Cleaning/contaminants | When it’s prepared for second process step |
Second process step: cooking, steaming, roasting, grilling | Process it for conservation, etc. | When it’s cooked |
Third process step: cooling, drying, packaging, storage | To enable storage | When product’s shelf life is increased |
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Derler, H.; Berner, S.; Grach, D.; Posch, A.; Seebacher, U. Project-Based Learning in a Transinstitutional Research Setting: Case Study on the Development of Sustainable Food Products. Sustainability 2020, 12, 233. https://doi.org/10.3390/su12010233
Derler H, Berner S, Grach D, Posch A, Seebacher U. Project-Based Learning in a Transinstitutional Research Setting: Case Study on the Development of Sustainable Food Products. Sustainability. 2020; 12(1):233. https://doi.org/10.3390/su12010233
Chicago/Turabian StyleDerler, Hartmut, Simon Berner, Daniela Grach, Alfred Posch, and Ulrike Seebacher. 2020. "Project-Based Learning in a Transinstitutional Research Setting: Case Study on the Development of Sustainable Food Products" Sustainability 12, no. 1: 233. https://doi.org/10.3390/su12010233