1st year results: Building educational resources for Tradinnovations
 

During the first year of the Tradinnovations project, partners worked on exploring the role of culinary traditions and innovation within the academic programs of students across the different partner institutions.
To better understand the expectations of the food sector, a study involving socio-economic stakeholders was conducted among professionals. The survey, which gathered more than 300 participants, highlighted important needs related both to innovation (such as alternative proteins and algae-based products) and to culinary traditions, including traditional know-how and heritage recipes.
Based on these results and on an analysis of the existing curricula within the partner institutions, the consortium identified opportunities to integrate the Tradinnovations module into academic programs through educational resources adapted to stakeholders’ needs.
To support both educators, students and socio-economic stakeholders in project-based learning approaches, several practical tools were also developed. These included a database of socio-economic stakeholders based on multicriteria analysis, step-by-step guidelines for projects of different durations (1, 3, or 6 months), and a wide range of pedagogical resources made available to all project partners.
These first results laid the foundations for the future development of Tradinnovations and strengthened the connections between education, innovation, and culinary heritage.  
To learn about Tradinnovations project, please refer to “The project section”. 

2nd year results: From ideas to international student projects 
 

During the second year of the Tradinnovations project, student projects officially began across the partner and associated institutions. Since September 2024, 4 “sprints” (each corresponding to one academic semester) have been launched, involving students from the different countries.
Throughout these sprints, students worked on projects linked to the Tradinnovations objectives by revisiting traditional recipes from their own countries (or others) and adapting them to the needs of specific target populations. Depending on the country and the project focus, these target groups could be elderly people, people with dysphagia, diabetes, coeliac disease, vegan consumers, and other populations with specific dietary needs. 
To support students in their project-based learning approach, participants had access to the step-by-step guidelines and pedagogical resources developed during the first year of the project. At the same time, educators created communities of practice to exchange ideas, discuss ongoing projects, and share methodologies and teaching approaches. Students were also encouraged to collaborate internationally and learn from one another.
2 different international webinars gathering more than 90 participants, including 19 educators, were organized to allow students to present and discuss their projects. Since the launch of the first sprint, more than 50 students and 20 educators have participated in Tradinnovations activities. Together, they revisited over 30 traditional recipes and addressed the needs of more than 12 different target populations.
These activities further strengthened interactions between students, educators, researchers, and socio-economic stakeholders, highlighting the interdisciplinary and international dimension of the project. They also provided students with a valuable opportunity to improve their scientific writing skills through the preparation of scientific articles intended for submission to journals such as the International Journal of Molecular and Physical Gastronomy.
In parallel, project partners continued working on several key deliverables, including the development of a shared database gathering educational resources contributed by the consortium, as well as a collaborative database compiling the traditional recipes revisited during the project and their associated characteristics.
 To learn about Tradinnovations project, please refer to “The project section”. 

3rd year results: Implementing and expanding the Tradinnovations Educational Paths 
 

The main objective of the final year of the Tradinnovations project is the implementation and experimentation of the educational paths developed within the different academic programs involved in the project across the partner countries.
To support students throughout their project-based learning experience, educators designed specific “Educational Paths” providing resources and practical guidance for each stage of the students’ projects. Each partner institution developed its own Educational Path adapted to the needs and organization of its academic program.
These Educational Paths are currently being tested during Sprint 4, allowing both students and educators to provide constructive feedback in order to improve and refine the process for the next academic year. The next step will be to share and exchange these Educational Paths between partner countries platforms, further diversifying students’ access to international resources and methodologies.
In parallel, project partners continue to participate in scientific and educational events to present Tradinnovations, disseminate project results, and reach a wider audience.
One of the major highlights of this final project year will be the organization of the Tradinnovations Multiplier Event in Paris, from July 1st to July 3rd 2026. This event will provide a unique opportunity to gather all partners for the 3rd and last Transnational Meeting and the second Advisory Board Meeting, while also dedicating a full day to project dissemination through presentations, discussions, and scientific exchanges.
 

To learn about Tradinnovations project, please refer to “The project section”.