Overview
With this course we want to engage Doctoral Students and Post-docs in a fun and engaging way to learn about open science principles and practices that arise with digital technologies and platforms. During the year 2020, we are going to design and implement an experience-based learning course about open science, through a digital and hands-on gastronomic experience. These practices and principles of open science can contribute in substantial way when taken up by young scholars in finding solutions for grand societal challenges and engaging in new ways with research in society.
Pedagogical methods
This experience-based learning course on open science principles and practices will be a digital and hands-on gastronomic experience. By using video, gamification or blended-tasting, we want to translate the openness of the creative and innovation processes from gastronomy field to others. The kitchen is our open-lab.
People
Rubén Vicente
School of Science, Department of Industrial Engineering and Management, Institute of Strategy and Venturing
Pilot leader
Robin Gustafsson
School of Science, Department of Industrial Engineering and Management, Institute of Strategy and Venturing
Pilot leader
