Call for applications for CBI and SUGAR open innovation programmes

The new call for Open Innovation Programme 2024/2025 has been published. It provides to students a growth path for professional and personal point of view with the aim of finding a solution to an innovative challenge launched by a company.

The Open Innovation Programme of the University of Bologna offers the opportunity to take part in two international programmes with a part-time committment and completely in English.

These programmes, starting in October 2024,  are addressed to second-cycle students or enrolled in the last years of the single-cycle degree programs from any field and will provide scholarship to cover the costs of the international mobility.

• SUGAR  is a 9-month program with a global view. Each team is cross-countries (University of Bologna + 1 foreign university), international mobility and many networking opportunities with 28 Universities all around the world.
• CBI - Challenge Based Innovation is a 5-month program that connects companies to CERN and other research centers to combine technology with human-centered innovation processes. The approach stimulates the development of technologically advanced ideas that incorporate CERN technology and that give value to companies that launch challenges.

Participation is open to students of the University of Bologna who, at the time of applying, are enrolled for the 2024/2025 academic year in:

• the first or second year of a second cycle degree programme
• the fourth or fifth year of a single cycle degree programme with a duration of 5 years
• the fifth or sixth year of a single cycle degree programme with a duration of 6 years

Students in the final year of a first-cycle degree programme, including from other universities, can also participate, provided that they are enrolled on the first year of a UNIBO second-cycle degree programme also if subject to obtaining the undergraduate degree qualification (“sub condicione”).

Check all details about CBI and SUGAR and download the Call