Project Innovation Management and Future Skills

44B0735

Bachelor

English, German

5.0

only summer term

1 semester

Consumers and retailers of agricultural products and foods expect innovations in respect to the product, the process and the business model as well. Normally, innovations are not found coincidentally. They are more the result of a systematic innovation process, which includes different stages, methods and development and assessment tools. It can be triggered as a push (by idea/technique etc.) or pull (by customer needs) innovation. This module gives an overview of the product and innovation management process with regard to cases within the agri-, horti- and food sector. Tools and techniques are learned as part of a design thinking process and applied to an idea in workshops.

1. basics of innovation management and processes (lecture: Bornkessel)

2. design thinking process and creativity techniques (lecture: Schnitker)

3. case studies / supported group work in joint workshops to implement an innovation process (seminars: Schnitker (e.g. ... / Bornkessel (e.g. recipe development, consumer studies)

4. development of a pitch presentation and pitch to present the group work

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

• oral exam or
• Written examination

Standard form of examination: oral examination (alternative form of examination may be selected by the examiner and announced at the beginning of the course)

oral exam according to the general part of the examination regulations: 20 - 30 minutes; 2 Examiners.

written examination, 2 hours

no one

Students are familiar with typical new product development processes in the food industry with different degrees of innovation. They will have basic information on methodological tools, in particular the design thinking process (empirical analysis methods, creativity techniques, screening procedures, concept and product tests, marketing mix tests, forecasts, diffusion models).

They should recognize the relevance of creativity methods, in particular design thinking, for solving problems in different contexts.

They understand that an innovation process is a complex management task. They also know what resistance can occur during innovation and how this can be overcome through appropriate organizational forms and cultures. They will be able to select suitable tools for different innovation situations and justify their use.

To acquire the ability to apply the design thinking process (empathize, define, ideate, prototype, test) in order to develop innovative solutions.
Consolidation of methodological skills in the various phases of design thinking and their application to real-world problems.

Students should understand, practically apply and reflect on the importance of iterative processes and rapid prototyping for the development of innovations.
They should be able to create functional prototypes, test them and improve them through feedback loops.

Students should learn to critically evaluate innovations and reflect on their success based on relevant criteria (e.g. feasibility, user-centricity, market potential).
They should be able to classify innovations in the context of current technological, social and ecological developments. 

Promote the ability to understand problems from the user's perspective and to design user-centered solutions.

Students are given a task during the semester in which they develop an innovation to market maturity. This innovation can be designed on the basis of a pull (consumer demand) or a push (technical invention).

As part of this task, students can try out different methods to find out how suitable they are for the successful implementation of an innovation in practice.

Through group work in interdisciplinary student teams, students exchange ideas and defend their ideas both within their own group and, for example, as a pitch during the lecture. Through the repetitive, joint testing of prototypes, reflection and solution development skills are practiced together.

Students can critically reflect on their own role within a development team.

Entrepreneurship and Finances

Food Production

• Food Production Engineering and Business B.Eng. (01.09.2025)

• Bachelor of Vocational Education - Nutritional Science and Home Economics B.Sc. (01.09.2025)

• Agricultural Technologies B.Sc. (01.09.2025)

• Managing Sustainable Food Systems B.Sc. (01.09.2025)

• Home Economics and Nutrition Sciences B.Sc. (01.09.2025)

• Schnitker, Karin

• Bornkessel, Sabine
• Schnitker, Karin
• Kern, Martin