Entrepreneurial learning at the boundary: How to learn from a local cheese maker
The learning innovation we report in this article is an international rapid-prototyping event (48 hours) in which teams of international BSc and MSc students from two universities (Western Europe and South-East Africa, respectively) jointly designed and developed a prototype for a local small-busine...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
SAGE Publications
2021
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/109007 |
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