WS7: EARMA Pasta Making Exercise Odense 2024
Location: TBA
EARMA Pasta Making Exercise Odense 2024
Trainers: Dr Susi Poli, Jan Andersen, Kristel Toom
Date: Tuesday 23rd April 2023 (09:00-13:00)
Location: Kitchen space in FOF Odense (TBC)
Content
“The EARMA Pasta Making Exercise is a teambuilding experience for newcomers to the EARMA Conference. Pasta making is a team effort, including a number of planning and coordination activities that makes it a good and timely training exercise. The purpose of the event is to build network for the EARMA Annual Conference. See yourself in a new and maybe even unknown context of making pasta and thereby increase self consciousness. You will be actually making pasta, and the event will end with a joint lunch, where we will enjoy the outcome of the endeavor.
Please note: this is not a pasta making masterclass, but it is meant to be a team building activity only using the art of pasta making as the means to gain an understanding of the variety and complexity of roles in research management.
The EARMA Pasta Making Exercise was held for the first time in Leiden, in conjunction with the EARMA Annual Conference in 2014. Over the years the pasta making exercise has been held a number of times, both for newcomers and experienced EARMA members.”
Profile of the Trainers:
Dr Susi Poli, Bologna University, Italy, is an experienced trainer in teambuilding events and is the initiative taker to the EARMA Pasta Exercise. She combines the pasta making exercise with a theoretical approach based on research into leadership in higher education, research management, professional development even into food practice as a social connector. She is originally from Bologna and has been taught the art of pasta making by experienced sfogline/pasta makers over several years.
Jan Andersen, University of Southern Denmark, is a passionate leisure-time cook and food enthusiast. He has been working with “soft skills” as key notion in the introduction of newcomers in research management and administration. His role is the motivator and to be encouraging when eggs or flavor takes power in an uncontrolled situation.
Kristel Toom, Tallinn University of Technology, will support, monitor and document the process.
