Abstract
This article details efforts to develop agri-food entrepreneurship education in a university setting. We propose a conceptual model of explicit, tacit and cocreated knowledge delivered within a service-learning format. Interviews with university alumni revealed a need for more explicit knowledge as foundational building blocks. Interviews with faculty revealed that they focus more on tacit knowledge and experiential education and less on explicit knowledge. Our recommendations include introducing more business content earlier and for non-entrepreneurship majors, greater coordination, fewer departmental barriers and a diversity of faculty to deliver a more well-rounded experience.
 10. Conner_NACTA Journal.pdf | [ ] | 452 kB |
