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Food Innovation Lab
Last Updated: 2026-02-05 15:40:29
Abstract
"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.
Objective
The 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.
Content
This 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.
General Information
- Language
- English
- Levels
- MSC
- Frequency
- Yearly recurring
Examination
- Type
- ungraded semester performance
Registration & Places
- Signup End
- 07.02.2020
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture |
Food Innovation Lab
Permission from lecturers required for all students.
Block course
Place: Student Project House, HPZ F-Floor
|
|
91 h semesterly |