TRENDS IN THE EUROPEAN SYSTEM OF HIGHER EDUCATION AND DEVELOPMENT OF HIGH TECHNOLOGY IN THE FIELD OF FOOD SCIENCE

摘要

Selected points of view on European system of education in relation to Food Science and the new possibilities of knowledge and technology transfer are presented in the article. The transfer of knowledge generated through research to the system of education and its use in innovation processes is described. The authors present the multidisciplinarity and specificity of food industry and the problems in the transfer of knowledge from universities to the developing industry. Moreover, the Bologna process, perspectives of internationalisation in education and the possibilities of the development of innovation processes and competitiveness are discussed. Excellence centres and technology parks are presented as important elements in the development of innovation and transfer of knowledge from higher education institutions to industry. The academic community of Wroclaw is presented as an example of a new model of multidisciplinary cooperation.