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Zürcher Hochschule für Angewandte Wissenschaften

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n.BA.LM.InFo.22HS (Innovation in Food) 
Modul: Innovation in Food
Diese Information wurde generiert am: 21.11.2024
Nr.
n.BA.LM.InFo.22HS
Bezeichnung
Innovation in Food
Credits
2

Beschreibung

Version: 3.0 gültig ab 01.08.2023

 

Studiengang  Lebensmitteltechnologie
Geltende Rechtsordnung  RPO vom 29. Januar 2008, Studienordnung des Dept. N vom 15. Dez. 2009, Anhang für den Bachelorstudiengang Lebensmitteltechnologie
Modultyp   
  Pflichtmodul X Wahlpflichtmodul   Wahlmodul
Plansemester  5. Semester
Modulverantwortliche/r  Nadina Müller
Telefon / E-Mail  +41 (0)58 934 50 85 / nadina.mueller@zhaw.ch
Beteiligte Mitarbeitende und Lehrbeauftragte 
  • weitere
Vorausgesetzte Module  Management, Marketing und Kommunikation
Zu erreichende Kompetenzen  Professional competences:
The students know how …
  • to profile target markets and customers.
  • to answer how their idea fulfills customers pains / needs / desires.
  • their idea fits their employer’s strategy.
  • to define whom they are accountable to (stakeholder management).
  • to benchmark their ideas against competing ideas.
  • to phrase what the customer unique experience (CUE) is.
  • to evaluate most promising business models fitting their idea.
  • to generate a rough business plan for their solution.
  • to define open questions to be answered in a first phase of their project.
  • to plan necessary competences for the future project team.
  • to present their idea convincingly in front of a jury/investors to get financing (pitching).
Interdisciplinary competences:
The students …
  • define core team roles, distribute tasks accordingly and fulfill the respective team roles throughout the project.
  • apply presentation techniques in a lively and effective way (with / without slides) and adapted to the audience.
  • know how to apply IpOp for an own project to successfully develop the project further and acquire funding.
Inhalt des Moduls
  • Steps of structured tool IpOp to evaluate and develop ideas
  • Benchmarking of own ideas in comparison to competing solutions
  • Customer centric view and phrasing of customer unique experience
  • Stakeholder management
  • Application of IpOp on own idea in teams
  • Phrasing of elevator pitches
  • Short presentation (pitch) in front of jury
Anschlussmodule -
Unterrichtsmethoden 
  • Lectures
  • Exercises
  • Workshops
  • Group work
  • Coaching sessions
Digitale Lernressourcen 
  • Moodle
  • MS Teams
  • Miro Whiteboard
  • Learning videos
Unterrichtsgliederung / Gesamtaufwand   
 Kontaktstudium 16
 Begleitetes Selbststudium 14
 Autonomes Selbststudium 30
 Total Workload 60
Präsenzverpflichtung im Unterricht  Attendance at coaching sessions, interim presentation and final pitching in front of jury are mandatory
Leistungsnachweise  Erfahrungsnote (100%): Attendance certificate for interim presentation, grading of final pitch and written short report
Unterrichtssprache  English
Bemerkungen  -

 

Hinweis

  • Weitere verfügbare Versionen: 2.0 gültig ab 01.08.2022
Kurs: Innovation in Food
Nr.
n.BA.LM.InFo.22HS.V
Bezeichnung
Innovation in Food

Hinweis

  • Für das Stichdatum 21.11.2024 ist kein Modulbeschreibungstext im System verfügbar.