FOODSTORIES project aims to equip present and future food scientists to communicate scientific facts and results in a more engaging and memorable way to a non-expert audience by using storytelling techniques, thereby supporting the transition towards healthier and more sustainable diets. Through learning materials, good practices and hands-on trainings, the project will improve the capabilities of professors and universities to innovate their curricula to teach food science communication.
The FOODSTORIES project is funded by ERASMUS+ programme and carried out by an European consortium composed of 5 partners: Aarhus University, University College Dublin, the European Food Information Council (EUFIC), i-strategies and LOBA.
Core activities
FOODSTORIESs will implement several activities, including:
- Researching good storytelling practices concerning science communication and collecting those that can be successfully used for specific food science communication in the publication: FOODSTORIES Best Practices Collection
- Putting knowledge in action by developing materials and practical exercises to equip professors, researchers and scientists in the food sector to effectively communicate their research to a wide audience. Relevant publications: Exercises Toolbox and Facilitator’s Guide
- Creating a video masterclass on food science storytelling as a comprehensive educational tool to improve or create university curricula on food science communication