Duration
8h Th, 4h Pr
Number of credits
| Master in innovation management and the food design (120 ECTS) | 1 crédit |
Lecturer
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
- Definition of creativity
- Creativity vs Innovation
- Why creativity
- How to avoid the pitfalls of creativity:
- The creative process: a constructed approach and defined objectives
- Definition of the framework and the problem
- The motivating question
- The place of neuroscience in the creative process
- Koestler's Bissociation and Inductors
- Organization of a brainstorming session and rules of conduct
- Process of the creative process
- Creative problem solving method, divergence and convergence phase
- The TRIZ method
- Thinking design, collaborative innovation
- Prototyping : give life to your ideas
Learning outcomes of the learning unit
- Understand issues related to innovation and creativity
- Understand the parameters influencing the creative potential
Understand the creative process via neuroscience
- Know how to define a problem, a framework and a motivating question
- Master creative methodologies and know how to implement a creative process
- To be able to lead a creative session
- Know how to put oneself in a creative posture
- Know how to prototype ideas and make a Minimum Valuable Product
Prerequisite knowledge and skills
Planned learning activities and teaching methods
Mode of delivery (face to face, distance learning, hybrid learning)
-16h theoretical course - 8h of practical course
Recommended or required readings
Exam(s) in session
Any session
- In-person
written exam AND oral exam
Written work / report
Out-of-session test(s)
Additional information:
- Presence required at different sessions
- Group work, synthesis of the creative session
- Production of a video presenting the selected idea from the creative session.
- Prototyping the solution
Work placement(s)
Organisational remarks and main changes to the course
Contacts
Dorothée Goffin
Smart Gastronomy Lab
dorothee.goffin@uliege.be