Management of Innovation & Technology 2600-MFS-MIT
(1) Introduction
- Contents, learning outcomes, assessment criteria
- Key concepts in innovation and technology management
- Definition of product innovations and business process innovations (based on OECD’s Oslo Manual)
- Innovations and R&D (Research and Experimental Development)
- Creativity, inventions and innovations
(2) Innovations across the food system
- Examples of innovations in various segments of the food system, including: primary production, food processing, packaging and distribution, consumption, waste and side-streams
- Examples of challenges addressed by innovations
- Overview of emerging technologies and food system innovations
- Features and benefits as ways of understanding innovations
(3) Technology markets
- Forms of knowledge transfer, technology transfer and open innovations
- Whole product model and importance of complementary products and services
- Roles of startup companies, incubators, accelerators and VC firms
(4) Value propositions of innovative products and services
- Defining value propositions
- Sources of competitive advantage
- Role of intellectual property
- Team assignment: developing idea for an innovative startup company
(5) Diffusion of innovations
- Everett Roger’s model of innovation features influencing diffusion
- Types of adopters and crossing the chasm
- Elevator’s test
- Challenges of innovation commercialization
(6) New business models
- Value disciplines
- Blue Ocean Strategy
- Structure of costs and revenues
- Alternative approaches to business models
(7) Customer discovery and protection of intellectual property
- Consumer needs and personalization versus standardization
- Intellectual property protection
(8) Final project presentations
(1) Introduction
- Contents, learning outcomes, assessment criteria
- Key concepts in innovation and technology management
- Definition of product innovations and business process innovations (based on OECD’s Oslo Manual)
- Innovations and R&D (Research and Experimental Development)
- Creativity, inventions and innovations
(2) Innovations across the food system
- Examples of innovations in various segments of the food system, including: primary production, food processing, packaging and distribution, consumption, waste and side-streams
- Examples of challenges addressed by innovations
- Overview of emerging technologies and food system innovations
- Features and benefits as ways of understanding innovations
(3) Technology markets
- Forms of knowledge transfer, technology transfer and open innovations
- Whole product model and importance of complementary products and services
- Roles of startup companies, incubators, accelerators and VC firms
(4) Value propositions of innovative products and services
- Defining value propositions
- Sources of competitive advantage
- Role of intellectual property
- Team assignment: developing idea for an innovative startup company
(5) Diffusion of innovations
- Everett Roger’s model of innovation features influencing diffusion
- Types of adopters and crossing the chasm
- Elevator’s test
- Challenges of innovation commercialization
(6) New business models
- Value disciplines
- Blue Ocean Strategy
- Structure of costs and revenues
- Alternative approaches to business models
(7) Customer discovery and protection of intellectual property
- Consumer needs and personalization versus standardization
- Intellectual property protection
(8) Final project presentations
Tryb prowadzenia
Koordynatorzy przedmiotu
Rodzaj przedmiotu
Efekty kształcenia
After completing the course students:
- know and understand basic types and forms of knowledge transfer and technology transfer
- know and understand models of innovation creating and diffusion as well as technology development
- know and understand the contemporary civilizations’ dilemmas as to the system of satisfying the society food needs .
- know and understand the processes and phenomena occurring in various types of organization of the food system and in the surrounding environment, including the principles of protection of industrial property and copyright.
- can and are able to use management theory to relate the innovation process to the business model
- can and are able to identify examples of innovations and explain their impact on changes emerging in the food industry
- can and are able to identify, diagnose and resolve dilemmas and various variants of solutions related to creating and implementing innovations
- can and are able to plan own work to master and supplement the knowledge in the field of innovation and technology management
- can and are able to self-educate and expand knowledge in the field of innovation and technology management
- are ready to discuss and express opinions on topics related to the diffusion of innovation and technology
- are ready to comply with ethical standards
- are ready to think in an entrepreneurial and creative way
- are ready to develop the achievements of the discipline and sustain the ethos of the profession.
Kryteria oceniania
Students will be graded based on:
Individual and team assignments accompanying regular classes (40%)
Final project assignment (60%)
In order to pass the course, students need to gain at least 60%.
The method of calculation of the final grade:
less than 60% - 2
60% - 67% - sufficient (3)
68% - 75% - satisfactory (3.5)
76% - 83% - good (4)
84% - 90% - fairly good (4.5)
91% - 97% - very good (5)
98% and above – excellent (5!)
Literatura
Basic item:
(1) Gruber, M., & Tal, S. (2017). Where to play: 3 steps for discovering your most valuable market opportunities. London: Pearson
Complementary items:
(2) Osterwalder, A., Pigneur, Y., Bernarda, G., & Smith, A. (2014). Value proposition design: How to create products and services customers want. New Jersey: John Wiley & Sons
(3) Brandenburger, A. M., & Nalebuff, B. J. (2011). Co-opetition. New York: Crown Currency
(4) Rogers, E.M. (2003). Diffusion of Innovations, 5th Edition. New York: Free Press
(5) Moore, G.A. (2014). Crossing the Chasm: Marketing and Selling Disruptive Products to Mainstream Customers, 3rd Edition. New York: Harper Business.
(6) Kim, W. C. (2005). Blue ocean strategy: from theory to practice. California Management Review, 47(3), 105-121.
(7) Treacy, M., & Wiersema, F. (1993). Customer intimacy and other value disciplines. Harvard Business Review, 71(1), 84-93.
Electronic materials distributed to students
Więcej informacji
Dodatkowe informacje (np. o kalendarzu rejestracji, prowadzących zajęcia, lokalizacji i terminach zajęć) mogą być dostępne w serwisie USOSweb: