Duration
36h Th
Number of credits
| Master in innovation management and the food design (120 ECTS) | 3 crédits |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the second semester
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
This course analyzes the different facets of innovation. It is divided into 5 parts: (1) Innovation Dynamics; (2) Innovation Strategy; (3) Open innovation; (4) Managerial innovation; (5) Sustainable innovation. In addition, the course will also address methods and tools of innovation management, analyzing their suitability for particular situations of the innovation process and type of innovation.
Finally, some examples will be proposed from the field of food development as well as the main food innovation tendencies.
Learning outcomes of the learning unit
Learning outcomes
- Ability to analyze a business situation and to consider, at the strategic level, the impact of an innovation project;
- Understanding of the different factors influencing an innovation dynamic;
- Understanding the opportunities and limits of innovation collaborations;
- Integration of the challenges of innovation in the change of society (and therefore of the ethical dimension of an innovation approach);
- Wide vision of different tools and methods of innovation management.
Goals
- Acquire the fundamental knowledge of this field through scientific and professional literature;
- Become aware of the importance of innovation, especially technological, for the survival and growth of organizations;
- Understand the complexity and uncertainty of managing innovation processes;
- To go beyond the linear vision of innovation, a process involving various actors, both internal and external;
- Acquire related skills
Prerequisite knowledge and skills
Planned learning activities and teaching methods
The course is based on presentation of theorical content with numerous exemples and a series of readings proposed to the student.
The sessions will begin with the assessment of the students' understanding and their reactions to the proposed readings for the day in question.
Then, the teacher will set up related concepts and offer illustrations of these different concepts.
Mode of delivery (face to face, distance learning, hybrid learning)
Face-to-face course
Additional information:
The final evaluation consists of a case study developed individually by the student in connection with one of the parts of the course.
This case study will be evaluated on the basis of a written article meeting the standards of scientific writing and an oral defense in the form of a short lesson in front of other students.
Recommended or required readings
- Reading 1 : Christensen (1999). "The Innovator's Dilemma." Harvard Business School Press.
- Reading 2 : Markides & Geroski (2003). "Colonizers and consolidators: The two cultures of Corporate Strategy," Strategy+Business Issue 3
- Reading 3 : Teece and Pisano (1997). "Dynamic Capabilities and Strategic Management"
- Reading 4 : Von Hippel (2005). "Democratizing Innovation." The MIT Press.
- Reading 5 : Birkinshaw, Hamel and Mol (2008). "Management innovation," The Academy of Management Review, Vol. 33(3)
Exam(s) in session
Any session
- In-person
written exam AND oral exam
Written work / report
Additional information:
The final evaluation consists of a case study developed individually by the student in connection with one of the parts of the course.
This case study will be evaluated on the basis of a written article meeting the standards of scientific writing and an oral defense in the form of a short lesson in front of other students.
Work placement(s)
Organisational remarks and main changes to the course
Contacts
Pr Dorothée Goffin
Smart Gastronomy LAb
dorothee.goffin@uliege.be
081 612162