n.BA.LM.InFo.22HS (Innovation in Food) 
Module: Innovation in Food
This information was generated on: 29 April 2024
No.
n.BA.LM.InFo.22HS
Title
Innovation in Food
Credits
2

Description

Version: 3.0 start 01 August 2023

 

Study Programme Food Technology
Regulations Applicable RPO, 29 January 2008, School of Life Sciences and Facility Management Academic Regulations, 15 Dec. 2009, Annex for the Bachelor of Food Technology degree programme
Module Type  
  Compulsory Module  X Elective Module    Optional Module
Planned Semester 5th Semester
Module Coordinator Nadina Müller
Telephone / E-Mail +41 (0)58 934 50 85 / nadina.mueller@zhaw.ch
Lecturer(s),
Speaker(s),
Associate(s)
  • weitere
Entrance Requirements Management, Marketing und Kommunikation
Learning Outcomes and Competencies 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.
Module Content
  • 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
Follow-up Modules -
Methods of Instruction 
  • Lectures
  • Exercises
  • Workshops
  • Group work
  • Coaching sessions
Digital Resources
  • Moodle
  • MS Teams
  • Miro Whiteboard
  • Learning videos
Lesson Structure / Workload  
 Contact Hours 16
 Guided Self-Study 14
 Independent Self-Study 30
 Total Workload 60
Classroom Attendance Attendance at coaching sessions, interim presentation and final pitching in front of jury are mandatory
Assessment Performance grade (100%): Attendance certificate for interim presentation, grading of final pitch and written short report
Language of Instruction  English
Comments -

 

Note

Course: Innovation in Food
No.
n.BA.LM.InFo.22HS.V
Title
Innovation in Food

Note

  • No module description is available in the system for the cut-off date of 29 April 2024.