752-7511-00L  Food Innovation Lab

SemesterFrühjahrssemester 2020
DozierendeL. Rejman, J. Wemmer
Periodizitätjährlich wiederkehrende Veranstaltung
LehrspracheEnglisch
KommentarNumber of participants limited to 30 (based on applications).
No prerequisites. The course is open to Bachelor, Masters and PhD students from all disciplines.

Students interested in the lecture 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
https://fpe.ethz.ch/foodinnovation.html

Enrollment will be done upon admission to the course



Lehrveranstaltungen

NummerTitelUmfangDozierende
752-7511-00 VFood Innovation Lab Für Fachstudierende und Hörer/-innen ist eine Spezialbewilligung der Dozierenden notwendig.
Bewilligung der Dozierenden für alle Studierenden notwendig.
Block course
Place: Student Project House, HPZ F-Floor
91s Std.
21.02.08:45-16:30HPZ »
22.02.08:45-16:30HPZ »
28.02.08:45-16:30HPZ »
06.03.08:45-16:30HPZ »
07.03.08:45-16:30HPZ »
13.03.08:45-16:30HPZ »
20.03.08:45-16:30HPZ »
21.03.08:45-16:30HPZ »
27.03.08:45-16:30HPZ »
03.04.08:45-16:30HPZ »
04.04.08:45-16:30HPZ »
24.04.08:45-16:30HPZ »
L. Rejman, J. Wemmer

Katalogdaten

Kurzbeschreibung"Food Innovation Lab" guides multi-disciplinary student teams through an innovation process to tackle challenges of the world food system - ranging from identifying problems, developing consumer-​centric solutions to prototyping and business model development. Experts from industry and academia will share their knowledge and provide feedback to facilitate the development of impactful solutions.
LernzielThe lecture "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.
InhaltThis programme shall bring together students from various disciplines to tackle challenges of the world food system. The course will draw 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.
- 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 behavior and the future of food.
- Ideation phase: After the inspirational phase, ideas are generated on how to solve these challenges with help of design thinking and other innovation methodologies. Furthermore, teambuilding workshops are held to form interdisciplinary teams with broad skill sets.
- Business model phase: The teams shall develop possible business models to build a functioning business around their solution without compromising the positive impact on the world food system (triple bottom line).
- 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. The prototyping process is facilitated by experienced student coaches.
- 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 / BesonderesStudents interested in the lecture have to apply by submitting a motivation letter as well as a CV. In order to receive the credit points, participants are not permitted to be absent for more than 1 lecture day.
Detailed information about the program as well as the application link can be found on foodinnovation.ethz.ch.

Leistungskontrolle

Information zur Leistungskontrolle (gültig bis die Lerneinheit neu gelesen wird)
Leistungskontrolle als Semesterkurs
ECTS Kreditpunkte3 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 17.02.2020
BelegungsendeBelegung nur bis 07.02.2020 möglich

Angeboten in

StudiengangBereichTyp
Lebensmittelwissenschaft MasterWahlfächerW DrInformation