Author Correction: Emerging challenges and opportunities in innovating food science technology and engineering education (npj Science of Food, (2024), 8, 1, (5), 10.1038/s41538-023-00243-w)

• Autor(a) principal: Saguy, I. S.
• Data de Publicação: 2024
• Outros Autores: Silva, C. L. M., Cohen, E.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.14/44099

Correction to: npj Science of Foodhttps://doi.org/10.1038/s41538-023-00243-w, published online 13 January 2024 In the article, incorrect in-text numbered citations were provided in the third paragraph in the section titled “Internships”. The correct text should have appeared as below: “Bridging the academia-industry gap in the food sector through collaborative courses and internships was recently studied. More than fifteen years of university extension diplomas in food technology Diplomas demonstrated how collaborative courses strengthen academia-industry bonds, and employability was boosted thanks to internships and the network created22. Internships could support students in developing their identity, which is achieved by close contact with their future working tasks34, enhancing familiarity with and nearness to their future profession35 and industry-based projects and governance36. Also, student projects in collaboration with the industry make the students face a reality37. In light of these benefits, it is clear why the internship in the food industry received such a high Likert-type average. This very high importance given by the panel to industry internships coincides with their ranking, as aforementioned in the previous section, highlighting the core role of the food industry in students’ education.”