AOM4932/6932
Instructor: Jonathan Adam Watson, Ph.D.Days: MWF
Time: 9:35a.m. – 10:25a.m. (3rd period)
Credits: 3 Credits
Innovation is extremely important for enterprises, organizations, governments, and for society as a whole. But how do you know if your idea is good, or just good enough? Or if your business model is simply sustaining your operation in the market or disrupting it?
Globalization of the food supply has provided many opportunities for farmers, food processors, retailers, and consumers alike, but such a system also creates many challenges. Come discuss these issues and more in a fun, engaging, interdisciplinary, low-stakes learning atmosphere where using technology (yes, even cell phones) is not only permitted, but encouraged!
This course is open to undergraduates and graduates alike and requires students to explore the role of innovation in food systems from a reverse chain perspective. Students will gain knowledge of the food system framework from a multi-level (i.e. global, national, and regional/local) perspective, identify current, innovative business and technological practices, as well as present and think critically about future trends in food.
Module topics include:
- · Innovation in agri-food systems marketing
- · Consumer behavior with regard to food innovation
- · New product development: principles and practices in a consumer-oriented market
- · Food safety and consumer behavior
- · Technological innovation in the food industry: product design
- · Food production: trends in system innovation
- · Nutritional aspects of food innovations: a focus on functional foods
- · Integration of innovation in the corporate strategy of agri-food companies
- · Innovations in logistics in the food supply chain networks
- · Food quality management and innovation
- · Legislation and food innovation
