FoodSTEM aims and objectives

FoodSTEM project covers educational issues for the development of sustainable agriculture and food processing in Cambodia, in response to the need to develop a food transformation activity close to the production areas.

FoodSTEM aims at creating favorable conditions for the emergence of student entrepreneurship and micro or small enterprises by implementing innovative challenges, e-learning modules and open agri-food labs in 3 Cambodian universities.

Project Outputs

The project will develop the necessary skills in the four partner universities to train a new generation of student entrepreneurs in sustainable agriculture and food processing by:

Implementing e-learning facilities in Cambodian universities and build the capacity of Cambodian HEI in the area, with training of trainers and accessibility improvement

Introducing e-learning courses related to entrepreneurship in the agri-food sector to address a large number of undergraduate students.

Creating a new pathway “Entrepreneurship in the Agri-food Sector” at Master level.

Organising innovation challenge and develop specific trainings and upgrade management skills and technical facilities for pre-incubation of student entrepreneurs

Enhancing good practices in food quality and safety control in the Partner universities to support students’ projects.

Building the capacity of partner universities in agri food and food safety labs management

Strengthening cooperation of Cambodian Universities with European Universities and private sector to develop training programs, answering the market needs.

Our Activities

2.5 Agrifood Innovation Challenges

TICC call for mentors

Eligibility for being mentors: 1- Everyone can be a mentor (Lecturers, technical experts, researchers, businessmen, Senior students, teachers, parents, community leaders, or professionals.) 2-Willingness to give feedback in person

2.3 E-learning

Course #2: Food Product Development

Development Process Pedagogical Objective Food product development is a very important topic for the agro-food sector entrepreneurs to grow and standout with their own signature. Developing new food formulations

2.3 E-learning

Course #3 : Food market

The objective of the course « Food Market » is to provide students with the key methodology for market study and market analysis with a strong focus on Cambodian and South-East

2.3 E-learning

Course #7 : Food safety

The course aims to provide the methodological tools and knowledge necessary for food quality and Food safety insurance management in the food industry. A practical situation allows the mobilization

2.3 E-learning

Course #8 : Food legislation

The aim of the course is to provide students with knowledge and skills in the field of: Food legislation in Cambodia, the European Union (EU) and worldwide. Information and