This course considers the ways in which the food industry has evolved over the past 70 years and has created the industry of convenience we have today.
Introduced through a case study from Marks and Spencer, you will see how new innovations have changed the way we shop. You will also consider the issue of food waste; in a world where thousands suffer from malnutrition and starvation, you’ll consider the attitudes in your own society to this global problem.
What topics will you cover?
- Key issues for innovation in the food retail sector
- Drivers and challenges for innovation specific to the food industry
- Case study: the ‘cold chain’ process at M&S
- Looking for solutions to the wicked problem of food waste
- Innovation and technology within the brewing process
What will you achieve?
- Explore the different types of innovation and think of examples of each.
- Identify the three levels of innovation: incremental, radical, and disruptive.
- Discuss the consumer needs that drive innovation in the food industry.
- Reflect on a case study showing innovation in the cold chain process for food delivery.
- Identify drivers in food retail innovation and discuss future directions for innovation in the food industry.
- Explore how individuals and groups can aid innovation.
- Identify examples of crowdsourcing activities.
- Assess what the wicked problem of food waste is.
- Summarise in less than 250 words an innovative solution for addressing the wicked problem of food waste.
- Research and identify the drivers and challenges of technical innovations in the brewing process.
- Assess your knowledge by successfully completing the test which concludes the course.
Who is the course for?
This course is part of the Going to University collection which has been specifically designed for schools and colleges. The course can be used as a teachers’ classroom enrichment resource or can be studied independently by students.
This school offers programs in:
Last updated February 17, 2018