752-7510-00L  Entrepreneurial Summer School: Food Innovation Lab

SemesterFrühjahrssemester 2019
DozierendeL. Rejman, J. Wemmer
Periodizitätjährlich wiederkehrende Veranstaltung
LehrspracheEnglisch
KommentarNumber of participants limited to 30 (including international applicants).

Students interested in the summer school have to apply by submitting a motivation letter as well as a CV.
Detailed information about the program as well as the application link can be found on foodinnovation.ethz.ch.

Application deadline: March 15, 2019
Notification of decision: March 31, 2019



Lehrveranstaltungen

NummerTitelUmfangDozierende
752-7510-00 SEntrepreneurial Summer School: Food Innovation Lab Für Fachstudierende und Hörer/-innen ist eine Spezialbewilligung der Dozierenden notwendig.
Bewilligung der Dozierenden für alle Studierenden notwendig.
The summer school will take place from 28.06.2019 till 13.07.2019.

Location: Student Project House (SPH) - HPZ floor F, ETH Zurich
84s Std.
29.06.09:15-22:00LFW B 1 »
30.06.09:15-22:00LFW B 1 »
01.07. - 12.07.08:15-19:00LFW B 1 »
03.07.18:15-22:00LFV E 41 »
06.07.09:15-22:00LFW B 1 »
10.07.08:15-14:00LFW B 2 »
12.07.08:45-11:30HPH G 2 »
08:45-11:30HPH G 3 »
13.07.09:15-22:00LFW B 1 »
L. Rejman, J. Wemmer

Katalogdaten

KurzbeschreibungInnovative solutions are required to tackle global food challenges of today and identify opportunities along the entire food value chain. The “Entrepreneurial Summer School: Food Innovation Lab” aims at guiding interdisciplinary teams through an innovation process - from identifying challenges, developing consumer-centric solutions to prototyping in the laboratory and business model development.
LernzielThe summer school "Food Innovation Lab" strengthens participants to think out of the box, enables them to develop novel human-centered solutions for global food challenges, and thus empowers them to have a sustainable impact as future entrepreneurs or employees.
InhaltThe summer school takes place from Friday 28.06.2019 till Saturday 13.07.2018 in Zurich.

This programme brings together both students and professionals from engineering, natural and social sciences, and humanities. The course draws on recognised 'innovative' pedagogies to deliver the entrepreneurial mindset and competencies of participants through highly interactive and applied activities such as gamification, peer-to-peer teaching and assessment as well as learning analytics.
(1) Inspirational phase: The course starts with an inspirational phase on current challenges of the food system. Talks and workshops will be given by internal and external food experts and entrepreneurs. In order to best possibly design a product, an expert of the field presents insights on sociological aspects of consumer behaviour and the future of food. A field trip to Nestlé Research in Lausanne complements the inspiration phase.
(2) Ideation phase: After the inspirational phase, ideas are generated on how to solve these challenges with help of design thinking. Furthermore, team-building workshops are held to form interdisciplinary teams with broad skill sets.
(3) Prototyping phase: A strong focus is placed on the prototyping with real-life testing thereof. The food labs, pilot plants and maker space available at ETH can be used to do so.
(4) Business creation: The most important aspects on how to create a business are conducted within the summer school. Areas include market research and analysis, marketing, sales and financial
planning.
(5) Final pitch: A final pitch where both prototype and business model are presented in front of a jury of experts. The jury includes professors, entrepreneurs, experts of the field, and investors.
Voraussetzungen / BesonderesNo prerequisites. Program is open to Masters and PhD students and in special cases upper level Bachelor students. All students (including those from ETH Zurich) must apply through a competitive application process. Please apply under foodinnovation.ethz.ch until 15.03.2019. Participation is subject to successful selection through this competitive process and participants will be informed by 31.03.2019.

Leistungskontrolle

Information zur Leistungskontrolle (gültig bis die Lerneinheit neu gelesen wird)
Leistungskontrolle als Semesterkurs
ECTS Kreditpunkte4 KP
PrüfendeL. Rejman, J. Wemmer
Formunbenotete Semesterleistung
PrüfungsspracheEnglisch
RepetitionRepetition nur nach erneuter Belegung der Lerneinheit möglich.

Lernmaterialien

Keine öffentlichen Lernmaterialien verfügbar.
Es werden nur die öffentlichen Lernmaterialien aufgeführt.

Gruppen

Keine Informationen zu Gruppen vorhanden.

Einschränkungen

Allgemein : Für Fachstudierende und Hörer/-innen ist eine Spezialbewilligung der Dozierenden notwendig
Bewilligung der Dozierenden für alle Studierenden notwendig
PlätzePlätze beschränkt. Spezielles Auswahlverfahren.
WartelisteBis 10.04.2019
BelegungsendeBelegung nur bis 15.03.2019 möglich

Angeboten in

StudiengangBereichTyp
Lebensmittelwissenschaft MasterWahlfächerWInformation