The four students will spend three months in Graz, immersing themselves in a vibrant academic and cultural environment. This initiative not only enhances their personal and professional growth but also strengthens the ties between member institutions of the EU4Dual alliance.
Spotlight on the Incoming PhD Student
Igor Saez Eizagirre is a PhD student from the business faculty of Mondragon University in Spain, working on a thesis focused on robotic process automation (RPA). His research delves into the social and human aspects of RPA, examining it from a change management perspective. Specifically, Igor is exploring how to facilitate the acceptance of RPA among employees, addressing the social and organizational challenges that come with technological advancements.
Igor’s time in Austria has been very valuable. Under the supervision of Johanna Muckenhuber, he has had the opportunity to exchange ideas with local researchers and gain new insights into his field. The international experience has broadened his perspective and enriched his research, highlighting the importance of cross-border collaboration in academia.
Introducing the Student Entrepreneurs
The mobility program has also welcomed three student entrepreneurs from ESTIA in France: Tanguy Galliffet, Theo Helvert, and Arthur Fresse. They are using their time in Austria to further develop and refine their entrepreneurial projects.
Tanguy Galliffet is developing an app designed to detect phishing attempts more easily. With a strong interest in cybersecurity, Tanguy has chosen to focus his startup idea on this critical area. During his stay in Graz, he has been contacting companies to conduct user experience tests, gathering valuable feedback from both French and Austrian businesses. This international input has been instrumental in refining his app and ensuring it meets the needs of a diverse user base.
Arthur Fresse and Theo Helvert are collaborating on a product aimed at improving the lives of diabetics. Their innovative solution is a specialized gum product that increases sugar levels and prevents hypoglycemia in a convenient and easy-to-use manner. One of the key features of their product is that it does not taste sweet, a requirement highlighted by the users they consulted during their research phase. Arthur and Theo have been utilizing FH JOANNEUM’s Food Innovation Incubator for prototyping, taking advantage of the state-of-the-art facilities and expert support available from Simon Berner, head of the Food Innovation Incubator, and researcher Valentin Kraus.