The food innovation nanodegree will help students understand the present and more importantly the future of food. We will review which technologies out there can change the way we eat (e.g. using virtual reality), new ways to make sure foods are already in place (e.g. 3D printed food), and how we can be co-creators in designing the future products we always dreamed of (using design thinking).
During our 4 live sessions, students will work on the DESIGNING BREAKFAST IN 2050 challenge. This will present them with the opportunity to innovate something as simple as the breakfast experience.
No cooking knowledge is required in this course.
* Learn about novel food technologies and trends. * Strengthen problem solving and designing skills * Help students adopt an innovative and futuristic mindset.
Plan per Weeks
Week 1: What is innovation?
* Introduce DESIGNING BREAKFAST IN 2050 challenge. * What is innovation? * Innovation Vs. Invention. What’s the difference? * What is design thinking? * The process (need-finding, ideation, * How to conduct great interviews?
Needfinding exercise live (15 min): Understand your ideal user’s problems and point of view regarding the breakfast experience. Understand what makes this experience enjoyable, fun, delicious, and memorable for them. Make notes about your findings, what surprised you, what you didn’t know.
Week 2: Technologies to feed the world
* What is Futurology? * Other drivers in food innovation (ie. climate change, personalization, digitalization, IoT, etc.) * Lab-grown meat, * 3D printing food * Soilless agriculture * Novel resources (ie. insects, algae, ancient foods)
Ideation exercise live (10 min): generate ideas to meet the needs of your ideal user (based on week 1 interviews - if you miss the session simply interview 1 of your parents). Think about several ideas you would like to pursue as a possible project.
Week 3: New ways of interacting with food
* Automated food delivery * Smart kitchens * Novel ways to interact with food (ie. Instagram, computer vision)
Ask for feedback from your user, other Galileo students, and the facilitator. Ask yourself: Do they recognize the value? Try to gain feedback on how to improve those. (15 min)
Week 4: DESIGNING BREAKFAST IN 2050
Summary of learnings
Present your project and design process: (2-3 min per student)
* What was the need that inspired your concept? * What other ideas did you choose? Why did you prioritize this one in particular? * What does it do? * Get feedback
About the Facilitator
Yhosemar Mendez is a consultant, global citizen, and foodie who visited more than 8 innovation hubs discovering future foods and technologies in 2017. She earned a bachelor’s degree in chemical engineering (2011, University Simon Bolivar) and 2 master’s degrees in food innovation (University of Modena & Reggio Emilia, 2017) and agro-food chain studies (2016, University of Toulouse III). Since her undergraduate studies, Yhosemar has been involved in new product development projects which include products such as cassava drinks, rice waffles, peanut butter, revalorization of food waste and protein concentrates from insects. Yhosemar is also a former researcher from the Food Technology department of the University of Natural Resources of Vienna (BOKU, Austria). Since 2018, Yhosemar has served as a senior consultant to brands, companies, and organizations such as Tetra Pak, Good Food Institute, Tesla, and P&G to name a few.