Education, Training, and Dissemination (module B)
Status quo: 30 October, 2008
Co-ordinated by Mette Christensen, Uni
versity of Copenhagen,
Faculty of Life Sciences, Denmark
Objectives
To transfer knowledge from Q-PorkChains to users at all levels 
Main results obtained so far included
| Diffusion | Description | Partners | |
| 1. | Public homepage | The aim is to create general awareness raising on the existence of Q-PorkChains and serve as communication channel from Q-PorkChains to stakeholders at all levels from consumers, actors in the pork industry to universities. The content of the homepage is based on general information in a non-scientific language about the individual modules, the potentials and dissemination of innovative results. The main target groups appear by the menu-items: About Q-PorChains, consumers, industry, pig production, teaching and training, scientists and press. | University of Copenhagen, Danish Meat Research Instit., GIQS e.V., Swedish University of Agricultural Sci. |
| 2. | Industry platform | The aim of the Q-PorkChains Industry Platform is to inform stakeholders of the European pork industry about the innovative concepts of Q-PorkChains. The platform is also creating and elaborating a supporting business network for improvements in the European pork production chains. The business network is espacially targeting small and medium sized enterprises and industry associations. | GIQS e.V. |
| 3. | Weblog | The weblog is part of the industry platform and serves as an exchange of information, opinions and views on current discussion topics online in an international network. The first discussion topic was "Quality management in the pork production". The second topic has just been launched and is "Innovations in the pork sector". Stakeholders are encouraged to participate in the weblog. | GIQS e.V. |
| 4. | Newsletters | Q-PorkChains newsletters are published biannually (September and March) on the public project homepage. The objective of the newsletter is to disseminate news and new knowledge in the field of pig and pork production obtained from the project. The newsletter is divided into different sections specifically directed towards different target groups, i.e. Pig production, Industry, Consumer, Teaching & training and Science. Subscription to the newsletter can be performed from the homepage. | University of Copenhagen, Danish Meat Research Instit., GIQS e.V., Swedish University of Agricultural Sci. |
| 5. | Open Learning platform | The Q-PorkChains Open Learning platform will be launched in October. It includes an archive for learning resources, a Wikipedia and a community for the discussion of teaching and training issues. You can submit new resources, share, find, use and reuse existing resources and evaluate existing resources by submitting your own rates and reviews of resources. The Wikipedia can be used in teaching and training. It is an encyclopaedic reference for the pig and pork sector. The virtual community can be used for discussions on best practice of teaching and training. | Swedish University of Agricultural Sci., Royal Veterinary College, Kansas State Univ. |
Improving scientific knowledge
Q-PorkChains will result in the generation of highly valuable new knowledge and methodologies that will be incorporates into university programs for the further dissemination and benefit of higher education and the stakeholders in the pork chain. The new knowledge and methodologies of the project will be demonstrated in various ways, for example in practical training, and at various events in collaboration with a network of SMEs and other industrial partners.
Possible impact for the pork chains
News and new knowledge from Q-PorkChains will be made available through dissemination activities including general awareness rising, development of teaching and training curricula as well as dissemination specifically directed towards industry. Thus, Q-PorkChains results can be adopted by others outside the project.
Activities planned for future
Q-PorkChains will arrange a mid-term seminar in connection to the International Congress of Meat Science and Technology in Copenhagen, 2009 at which research results obtained will be presented.