A look at entrepreneurship in Nutrition: research among students and graduates of a university course in the country side of Minas Gerais

• DOI: 10.22533/at.ed.1593152306037

• Palavras-chave: Entrepreneurship. Company. Nutrition Sciences.

• Keywords: Entrepreneurship. Company. Nutrition Sciences.

• Abstract:

  The understanding of the interrelationship between professional training and involvement in activities related to entrepreneurship, such as acting in the junior enterprise (EJ), are the focus of this study's investigation, a topic little explored in the academic context. This work analyzed the experiences, involvement with the subject during graduation and the desire to undertake, as well as the entrepreneurial potential of students and graduates of a university course in Nutrition. 57 individuals participated in this research, with a median age of 23 (19-33) years, 82.5% female. The results revealed that 70% of respondents were interested in undertaking in the area and that 54.4% had a superior entrepreneurial profile. Need for training, time, skill development and attention to market needs were factors cited as relevant to prepare them. However, participation in JE and courses on entrepreneurship and related areas, considered important cogs in the entrepreneurial ecosystem, was low, 43.8% and 14%, respectively. There was no statistical difference regarding the entrepreneurial profile score, considering participation or not in the JE. The desire to be an entrepreneur and a potential entrepreneur was evidenced among students and graduates. There is a need for further studies that assess the distance between this desire and the path taken for the development of entrepreneurial skills.