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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
Additional available versions:
2.0 start 01 August 2022
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.