Working on Food innovation Challenges
Are you interested in Food and aware & interested in the important challenges we face? And you wonder: How can I make a difference?
In this minor, you will be working on real-life food innovation challenges within the food transitions. For example: a healthy and sustainable diet (EAT Lancet), reducing food waste or helping the protein transition.
In this minor we will use ‘design thinking’ & ‘system thinking’ combined with ‘co-creation with stakeholders and consumers’.
Methods and tools that we use are design research methods as well as persuasive design tools for concept, product, packaging and intervention design.
You will work on several challenges in small interdisciplinary groups, but we will also pay attention to your personal engagement as a professional.
What kind of projects do we work on?
a) creating a persuasive food waste awareness campaign aimed at HBO bachelor students and lecturers,
b) creating a new product out of a waste stream,
c) developing a food product made from Dutch plant-based proteins that does not resemble animal based products such as meat and milk,
d) setting up a persuasive intervention for healthy and sustainable foods,
e) developing new food packaging that persuades consumers to avoid food waste.
During the minor, we will provide a foundation in processes, knowledge fields and skills, i.e.:
a) Responsibility: Discuss your subject in the food transition together with stakeholders and map out the interests in relation to the issue and formulate preconditions. Together with your project members, you display that you are able to arrive at a design/solution based on substantiated decisions from discussions and criteria matrix or multi-criteria analysis.
b) Personal Engagement: Based on your visualized dream, ‘the ladder of inference’ and the ‘5 world views’, you reflect on how you think and act in order to clarify your world orientation and what role you would like to play in the context of the Dutch food transition.
c) Empathic ability: create an empathy map based on which it becomes clear that you have empathized with the user and have insights in the consumer behaviour within the context of the food transition you are working on.
And for this you make use of conversations and observations of the end user.
d) Design-oriented research: During the project you will demonstrate that you are able to apply various design methods and -principles, associated with design thinking, to an issue in the food transition in order to arrive at a substantiated solution (socially desirable, feasible and viable) for the question.
At the end of the project you can reflect on the applied process and on the design methods and principles.
HBO propedeuse and a minimum of 40 ECTS of the 2nd year.
To join this minor, you need to be motivated to work on current food challenges and learn about food and innovation processes. Prior food knowledge or experience is useful but not required.
‘Aan de slag met Design Thinking’, Eveline van Zeeland, isbn 978-90-9035-773-7. This book is only available in Dutch. For English-speaking students, We recommend this free ebook: https://www.pdfdrive.com/the-design-thinking-playbook-mindful-digital-transformation-of-teams-products-services-businesses-and-ecosystems-e158564232.html
The timetable will become available and be published at the end of 2023.
Individual Assessment (to be defined)
Group Project: Presentation/report