Innovation and Entrepreneurship in Collaborative Education in Colleges and Universities

Huidi Lu, Fengdie Chen, Xiaona Song — Sat, 01 Apr 2023 00:00:00 +0000

It is important to introduce the concept of "collaborative education" into innovation and entrepreneurship education in colleges and universities and establish a relatively perfect system for the integration of all forces and the realization of complementary advantages. This article aims to analyse university innovation entrepreneurship education collaborative education mechanism construction as main issue. To further investigate the actual situation of the current innovation in colleges and universities, to understand the effect of the implementation of the overall collaborative education mechanism, to explore the fundamental problems existing in the process of education, based on the dilemma of the university innovation entrepreneurship education, deep exploration and innovation construction system unique innovation entrepreneurship education mode and collaborative education mechanism. Innovation and entrepreneurship education are the keys to reach for success in the current international market struggling, and it is also the biggest driving force for the establishment of an innovation-oriented country and sustained economic growth. The introduction of innovation and entrepreneurship in the university stage can make students more fully understand how innovation and entrepreneurship stimulate students’ awareness of innovation, and reduce the unemployment rate of college students. At the same time, it showed positive significance on temper students' will and the process in shaping their good conduct.

Determinants on the Choice of the Main Source of Cooking Energy by Households in Urban Areas of Tanzania: A Case of Kiwanja Cha Ndege Ward in Morogoro Municipality

Victoria Yongolo, Amani Joseph Mkelenga, Innocent Fabiano Mpeta — Fri, 31 Mar 2023 00:00:00 +0000

The study was carried out at Kiwanja cha Ndege ward in Morogoro Municipality by assessing determinants on the choice of the main source of cooking energy by households. This study employed cross–sectional design and collected quantitative data from primary and secondary sources. A total of 150 respondents were selected using a simple random sampling technique. Primary data were collected from respondents through a structured interview method executed through researcher-administered questionnaires. The study used descriptive statistics, the likelihood ratio Chi-Square test, and binary logistic regression analysis using IBM SPSS statistics version 20 and Stata version 11. The results revealed that a large proportion of households used charcoal (84%), followed by gas (11.3%) as the main source of cooking energy. This information implies that households in urban areas prefer mostly using charcoal for cooking. Furthermore, the results revealed that education level, marital status, and main economic activity were the factors that determine the choice of charcoal as the household's main source of cooking energy. The study recommended that the central government, through the Ministry of Energy in collaboration with local government authorities, should create awareness in society on the importance of using clean cooking fuels and technologies. Also, the government of Tanzania should enhance and promote the use of electrical energy as an alternative source of cooking energy in order to protect plant species that are more objects of wood–charcoal use.

South Asian Journal of Social Studies and Economics

Innovation and Entrepreneurship in Collaborative Education in Colleges and Universities

Determinants on the Choice of the Main Source of Cooking Energy by Households in Urban Areas of Tanzania: A Case of Kiwanja Cha Ndege Ward in Morogoro Municipality