New Food Innovation Program BUS

Transcription

Department of Sciences and Methods for Engineering
Institute for the Future
Future Food Institute
© 2014 FUTUREFOODINSTITUTE.ORG
1
The Food Innovation Program aims to define the critical technologies for shaping agriculture, food distribution,
retail and consumption while taking into consideration food safety, social relations and regulations. In addition, the
Master aims to expand and develop radical innovations in the sector, fostered by the principles identified in the
"Seeds of Disruptions" framework developed by the Institute for the Future (Palo Alto, USA).
The University of Reggio Emilia, the Institute for the Future and the Future Food Institute have come together to create
the Food Innovation Program, a 10-month master’s program (from March to December 2015) offered to Italian and
international participants interested in developing dynamic careers in the food industry.
The Food Innovation Program is a full-time, advanced Master’s that guarantees a distinguished caliber of
professors, opinion leaders and entrepreneurs from all over the world who are at the forefront in the evolution of food
and innovation.
2
Design
Thinking
Ingegneria
Reggio Emilia
Institute for the Future is an
independent, non-profit strategic research
group with over 45 years of forecasting
experience based in Palo Alto, California.
Our mission is to help organizations,
communities, and individuals think
systematically about the future. Our Food
Futures Lab catalyzes transformative
change by bringing foresight about
emerging technologies, social behaviors,
and scientific breakthroughs that will
transform the global food web. We
elevate urgent futures to align the minds,
innovations, and resources shaping the
future of food under a shared
understanding of how to take the longter m view—one that encompasses
multiple scales, levels of uncertainty, and
radically different possible futures.
The University of Reggio Emilia is ranked among the top
8 universities in Italy for its high level of research. With
over 19,000 students and 300 international exchange
agreements and cooperation programs, it is composed
of 14 Departments, and offers a wide range of degree
programs. UNIMORE is located in the heart of one of
Europe's wealthiest and most dynamic regions, worldrenowned for its production of mechanical parts,
engines, sports cars (e.g. Ferrari and Maserati) as well as
for its agro-food sector, ceramic tiles and manufacturing
industries. All the degree programs offered at
UNIMORE are based on the idea that at the heart of the
process is the notion that in order to innovate, one must
understand the needs of the user and the context
surrounding the design. UNIMORE combines academic
excellence with real world experiences in innovation
challenges and opportunities to work side by side with
very innovative companies through the Design Thinking
method, ensuring students the ability to acquire the
necessary skills to become global innovation leaders.
The Future Food Institute is a global
community of actors responsible for feeding
and improving the world, expressing its
positive impact through empowering local
economic and cultural growth, creating job
opportunities and making the world and
healthier place
We are a non-profit organization born as a
spin-off of You Can Group made up of
distinguished international partners that
seeks to study, research and analyze
new trends around the world while
implementing and testing new solutions
to help food system organizations plan
and create a sustainable future for the
betterment of people and the planet.
3
THE FRAME
FOOD IS THE GLOBAL LANGUAGE.
Being a highly interdisciplinary sector, a primary commodity and an expression of cultural
existence, food unites all people, industries and countries.
Players in the food industry are pioneers in taking caring of something that is more than just
profits. Their choices can significantly impact human health, economic growth and global
sustainability.
We need to ask ourselves...
How can we create positive effects and create prosperity, while making the world
healthier?
How can we achieve a balance of co-existence between people and the environment?
“The best way to predict the future is to invent it”
Alan Kay
4
SEEDS OF DISRUPTION
BY IFTF
TO START THE CONVERSATION…
Seeds of Disruption is a tool for starting conversations about how emerging technologies can be used to close important gaps in the food
system. It includes forecasts of how technologies will disrupt the five core strategies:
Production | Reorganizing intensification: from resource-intensive agriculture to low-impact alternatives
Distribution | Rebalancing efficiency: from large-scale efficiency models to distributed resilience
Manufacturing | Remixing standardization: from standardized to personalized formulation
Shopping | Rethinking centralization: from centralized shopping sites to just-in-time delivery
Eating | Redefining convenience: from on-the-go eating to mindful food experiences
See more at: http://www.iftf.org/our-work/global-landscape/foodforfuture/seeds-of-disruption/#sthash.aVoL44c9.dpuf
5
REGISTRATION
PROCEDURES | TIMING
Participants :
40 Global Participants - 10 scholarships for Extra UE students
March 2015 - November 2015
(REMOTELY)
Full time: approx. 6- 8 hourly per day
Minimum attendance requirement: 80%
Registration Registration period from December 15, 2014 until January 20, 2015
Admission Procedure
Applicant must provide the following items:
Curriculum Vitae + Video + Motivational letter
SCIENTIFIC COMMITTEE
Prof. Matteo Vignoli (Director of the F.I.P)
Prof. Diego Maria Macrì (UNIMORE)
Prof. Marina Gorbis (Institute for the Future)
Ms. Sara Roversi (Future Food Institute)
Mr. Francesco Bombardi (REI - FabLab)
9 M O N T H S F U L L T I M E + 1 R E M OT E LY
REGISTRATION
•
•
Dec 15
Jan 20
FOOD INNOVATION SCHOOL
CLASSES | LECTURES | LAB
FOOD INNOVATION EXPERIENCE
•
•
•
•
[in Reggio Emilia]
8 March 2015
May 2015
PROTOTYPING | LAB | HACK
[in Milano/EXPO + Reggio Emilia]
May 2015
Nov 2015
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FOOD INNOVATION SCHOOL VENUES
CLASSES | LECTURES | LAB “OFFICUCINA”
REGGIO EMILIA // 8 MARCH-MAY 2015
MUSEI CIVICI OF REGGIO EMILIA
L O C AT E D D O W N T O W N , N E X T T H E PA L A C E O F T H E M U S E U M , R E B U I LT
B Y T H E F A M O U S A R C H I T E C T I TA L O R O TA
7
MUSEI CIVICI OF REGGIO EMILIA
F U N C T I O N A L A N D C O M F O R TA B L E
R E A D Y T O H O S T I N T E L L I G E N C E A N D C R E AT I V I T Y
W H AT I S
OFFICUCINA
An exclusive maker space for food innovators, the
“officucina”, a creative learning experience where
students will develop their prototypes [the first three
months in Reggio Emilia and then also in Milan EXPO]
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PIAZZA REGGIO EMILIA
B R I G H T A N D T R A N S PA R E N T,
READY TO SHARE ITS SECRETS WITH THE CITY
9
FOOD INNOVATION SCHOOL TIMING
1 MODULE
2 MODULE
3 MODULE
4 MODULE
5 MODULE
6 MODULE
2-13 MARCH
16-27 MARCH
30 MARCH-10 APRIL
13–24 APRIL
27 APRIL – 8 MAY
11-22 MAY
PRODUCTION
DISTRIBUTION
MANUFACTURING
SHOPPING
EATING
WEEK 1 // LECTURE
WEEK 1 // LECTURE
WEEK 1 // LECTURE
WEEK 1 // LECTURE
WEEK 1 // LECTURE
WEEK 2 // LAB
WEEK 2 // LAB
METHOD:
DESIGN THINKING
FORECASTING
WEEK 1 // LECTURE
Professors suggested by Institute For The Future
WEEK 2 // LAB
WEEK 2 // LAB
WEEK 2 // LAB
WEEK 2 // LAB
Professors presented by the Department of Sciences and Methods for Engineering
and lectures, case studies and inspirational speeches suggested by Future Food Institute
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FOOD INNOVATION SCHOOL MODULES
METHOD | FORE SIGHTING AND DESIGN THINKING
Corpo
livello
uno
The
Food
Innovation
Program provides an enriching
environment
that due
successfully combines two renowned
!Corpo livello
worlds of forward thinking approaches – Design Thinking
tre
and!Corpo
Foresightlivello
– fueled
by a well integrated, multidisciplinary
and technically advanced faculty.
!Corpo livello quattro
Design Thinking is the Stanford Design Innovation Process
!Livello
5 of the entrepreneurial culture in Silicon
that has
fueled much
Valley. At the heart of the process is the notion that in order
to innovate, one must understand the needs of the user and
the context surrounding the design. It is a hot topic in the
fields of business, product design and applied research.
Reggio Emilia Engineering is the only accredited node of the
Stanford University Global Alliance for Redesign (SUGAR)
network in Italy.
[RE]DEFINE THE PROBLEM
iterate to generate more and ferine concepts
TEST
get back to the
user and learn
from the
prototypes
PROTOTYPING
rapid and rough
prototypes to
explore ideas
NEED FINDING AND
BENCHMARKING
understanding the user
and the design space
BRAINSTORMING
don’t stop at the first
idea and generate as
many as possible
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METHOD | FORE SIGHTING AND DESIGN THINKING
Founded in 1968, the Institute for the Future led the way in bringing leading-edge research methodologies into the
public and business sectors. With over 45 years of Foresight experience, this Silicon Valley based community remains
at the crossroads of technological innovation, social experimentation and global interchange and continues its
dedication to building the future by profoundly understanding it.
Marina Gorbis
Matteo Vignoli
30 hours/ore
Futurist and social scientist
15 hours/ore
Director of the Food Innovation Program
Researcher at Faculty of Engineering in UNIMORE University of Modena and
Reggio Emilia
In addition to regular lectures there will be scheduled lectures given by renowned international entrepreneurs,
opinion leaders, policy makers and social entrepreneurs that will provide to the “tech” course an added
“human” and “social” element to the program.
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PRODUCTION | REORGANIZING INTENSIFICATION
Description: This course focuses on the use of technologies in an ecological context and aims to reorganize how and
where we focus on our quest for abundance as global food demands increase. The course will explore “out of the plot”
strategies for growing food through sovereign food systems, from film farming to state of the art vertical farms to
derelict warehouses. The course will also explore the potentiality to reinvent protein such via substitutes and in vitro
creations, such as meat products, that are transforming animal husbandry as well as raising consumer opinions. In
addition, the course will also tackle the pressing issues related to climate and its synergy with food production as well
as an in depth analysis of cutting edge models, such as the Re:char’s model.
Goal: Students will obtain an understanding of the various and potential forms of growing food as well as
understanding in the use and social and economic implications of stem cell technologies in transforming proteins for
food production.
Key words: vertical farming, green architecture, food sovereignty, microfarming, aquaponics, LED lights, soil science,
soil depletion, public/private space, water conservation, cultured beef, plant-based protein, engineering, biosynthetic
food, consumer trust, culture, tradition, climate change, seeds, agriculture, farming, farmer, carbon footprint
Caleb Harper
30 hours/ore
Senior Scientist at MIT Media Lab and founder of the CityFARM research group within the City Science
Initiative at the MIT.
Luigi Rovati
15 hours/ore
Professor at “Centro interdipartimentale Softech-ICT” UNIMORE Università di Modena e Reggio
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DISTRIBUTION | REBALANCING EFFICIENCY
Description: This course focuses on how to rebalance efficiency towards resilience, local sources and deliciousness.
Today’s
Corpodistribution
livello unonetworks have transformed efficiency but tradeoffs have been made that have compromised the
taste and nutritional value of our food. The course will explore how social technology platforms tap distribution
networks,
producers to piggyback on existing infrastructure and create dynamic economies of
!Corpoallowing
livello small-scale
due
scale. The course will elaborate on the seamless integration of small producers allowing procurers to meet demands
for !Corpo
locally sourced
food
livello
treand reduced waste. The course will also focus on issues pertaining to system vulnerability and
effective monitoring of global complex supply chains and the human cost implications.
!Corpo livello quattro
Goal: Students will obtain an understanding of the supply chains, sensor networks, automation networks and smart
grids, as well as other key issues in food distribution efficiency. Students will gain knowledge in local and international
!Livello 5
trade policy, regulations and food safety and be able to identify the factors that lead to vulnerable systems and focus
on the economical and human cost implications.
Key words: supply chain, sensor networks, automation, networks, reciprocity, infrastructure, logistics, smart grids,
unused capacity, international trade, international policy, transparency, data, food safety, regulation, financial
speculation, food hub,
Thomas Reardon
Andrea Grassi
TBD
30 hours/ore International Professor expert on transformation in food supply chains, food security
15 hours/ore Professor at “Dipartimento di Scienze e Metodi dell'Ingegneria” UNIMORE Università di Modena e Reggio
14
MANUFACTURING | REMIXING STANDARDIZATION
Description: This course focuses on taking manufacturing locally. As improvements in small-scale electronics continue
over the next decade, an increasing number of food manufacturing tasks that previously required large-scale factories
and equipment will shift to supermarkets and even at home. The course will explore how direct-to-consumer devices
and 3D printers will disrupt large-scale manufacturing processes with locally customizable foods. The course will also
analyze the advances in digital manufacturing, sustainable energy, citizen-led bioengineering and automation and how
the convergences of these technologies could make even very sophisticated food processing system accessible around
the world, increasing transparency while reducing set-up costs.
Goal: Students will obtain knowledge of remixing standardization in local and hyperlocal processing systems through
the convergence of technologies. Students will also gain knowledge of self-sustaining food commons that could rival
advanced technologies of large-scale multinationals.
Key words: 3d printing, transparency, local processing, hyperlocal, standardization, mass production, individualization,
personalization, recipes, food science, open source, commons, accessibility, maker, fab lab, robots, automation.
Michael J. McCarthy
30 hours/ore TBD Department Chair, Professor and Engineer Food Science and Technology at UC DAVIS
Andrea Pulvirenti
15 hours/ore
Professort at “Dipartimento di Scienze della Vita” UNIMORE Università di Modena e Reggio
15
SHOPPING | RETHINKING CENTRALIZATION
Description: This course will focus on the reassessment of how, where and when we experience food shopping. The
past decades saw the rise of centralized, one-stop shopping and big box retailers, whereas now there exists a growing
demand towards addressing issues such as food waste for retailers and increasing the real-time convenience of the
Internet experienced in the physical world for consumers. The course will examine how conventional food retail
channels will be disrupted by a variety of new services promising just-in-time and on-demand home delivery and
automated decision-free shopping; virtual grocery stores in subways and ordering coffee from the dashboard is just the
tip of the iceberg. Shopping will no longer be an episodic event, but rather something that can be done anytime,
anywhere.
Goal: Students will obtain an understanding of the evolution of the food shopping experience. Students will analyze
wholly automated decision-making processes and become familiar with technologies, such as drone deliveries, mobile
shopping platforms that are and will continue to redefine how, when and where we shop.
Key words: just-in-time, on demand, drone, last mile, predictive algorithms, retail, food choice, consumer demand,
online shopping, virtual reality, augmented reality, robots, self-driving cars, internet of things, networked matter,
infrastructure, logistics, food waste.
Carlo Ratti
Elisa Martinelli
TBD
30 hours/ore
Director of MIT Senseable City Lab
15 hours/ore
Researcher at Dipartimento di Economia "Marco Biagi"
16
EATING | REDEFINING CONVENIENCE
Description: This course will focus on the necessity of redefining the concepts of convenience and fast food in the
context of making mindful decisions and healthy eating that is accessible for all. Aspects will include how appliances
are gaining ability to communicate with us and with each other, increasing convenience and ease in cooking fresh and
reducing processed and pre-cooked meals. The course will also explore other aspects of technology as it becomes less
limiting and more encouraging of eating mindfully.
Goal: Students will obtain a broad understanding of the future trends of the roles of technology in shaping and
reshaping our gastronomical experiences that include interactions between food companies, video game companies
and grocery stores. In addition, participants will obtain knowledge of neurogastronomy and how visual, tactile and
other sensory feedback will be influenced by technology.
Key words: senses, mindfulness, health, food choices, smart appliances, internet of things, networked matter, video
games, gaming, gamification, sensory intervention, virtual reality, augmented reality, sensory feedback, quantified self,
microbiome, neurogastronomy, neuroscience, taste, flavor, smell, cooking, tradition
Michael Norton
Stefania Benvenuti
TBD
30 hours/ore
Professor at Marketing at Harvard Business, study on science of happiness and the psychology
of eating
15 hours/ore
Professor at “Dipartimento di Scienze della Vita” UNIMORE Università di Modena e Reggio
17
FOOD INNOVATION EXPERIENCE CHALLENGES
MILANO + REGGIO EMILIA // MAY 2015 - NOV 2015
• Corporate partners will choose, together with
the program director, a specific challenge made
up by the student teams. These teams will work
on innovation projects proposed by corporate
partners for six months, the entire opening of
the EXPO.
• Through the projects, students will experience
an intense and interactive process of needfinding, ideation and rapid prototyping to
create and develop new product concepts.
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FOOD INNOVATION EXPERIENCE HACKATHON
A Hackathon is a very powerful unconventional
educational experience. The students during
their experience will be able to experience at
least to three hackathons: one focused on food
policies and “rights”, one on sustainable food
production and one on the future of food
services.
19
FOOD INNOVATION EXPERIENCE SUMMIT & CONFERENCES
A GLOBAL SUMMIT
D I S S E M I N AT I O N & A C C O U N TA B I L I T Y
A final Future Food Summit will gather global food system leaders, all partners and supporters for a global
conversation about the future of food. The student teams will deliver formal presentations to the whole community.
Through these presentations, teams communicate the highlights of their researches and
their innovation efforts.
20
VIDEO PRODUCTION
PARTNERING WITH: UNIMORE DIPARTIMENTO DI COMUNICAZIONE ED ECONOMIA
CENTRO DI RICERCA C3/COMUNICAZIONE/CREATIVITÀ/CONSUMI
LABORATORIO DI GRAFICA E VIDEO COMUNICAZIONE
FREE CONTENT THROUGH VIDEO PILLS
Short video clips will be given (available?) for free. They will be short videos (around 3-4 minutes) of extracts from
lessons or speeches from professionals and experts. The content will be of high value with absolutely brand-new
information about food innovation. They will be taken during the entire period of the master, and will be based on
themes pertaining to eating, production, distribution, manufacturing and shopping.
E-LEARNING
Addressed to professionals, managers, experts and food entrepreneurs, online classes will be available. The classes will
be held by the professors of the courses, during the entire time of the master, and the videos will be available on the
Food Tech Connect platform.
DOCUMENTARIES
Documentaries will be created using the contents and the research studied during the classes of the master. Interviews,
case histories, best practices and inquiries will be collected and sorted according to themes in order to create short
educational movies.
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WHY SHOULD YOU SUPPORT PROGRAM?
It is important to support this program because we need a
new generation of innovation-driven, and socially
responsible entrepreneurs and managers in the food
sector.
1. To bring innovative thinking and entrepreneurship into
the company: education of new entrepreneurial generation
has to precede changes. Being ready to face transformation is
fundamental to maximize success.
2. To be part of the food innovation ecosystem and
benefit from thinkers, entrepreneurs, food hackers and
thought leaders involved in the program: new trends in
food innovation have to be followed and outlined. They will
be promoters of new values which have to go together with
innovation, such as responsibility towards the planet and the
people who live it.
3. Collaboration as the engine for success: together it’s
better, we will foster an education based on relationships.
22
HOW SHOULD YOU SUPPORT PROGRAM?
CORPORATE PACKEGES
PARTNER
60 K
CHAMPION
30 K
SUPPORTER
15 K
1 scholarship for one student selected by the company [lessons from march to may]
X
X
X
3 licenses for the e-learning platform to access to all the training contents illustrated during classes
X
Possibility to choose 1 challenge to realize, event planning at EXPO: Teams will deliver functional proof-ofconcept prototypes to their corporate partners
X
Interactive spaces and installation
X
X
DOCUMENTARIES, ONLINE
CLASSES, VIDEO PILLS
DOCUMENTARIES,
ONLINE CLASSES
ONLINE CLASSES
Kick-off conference in March ‘15
X
X
X
X
Presence at the Future Food Institute annual summit
X
X
Two day skill building and design thinking course for company managers
X
Passes for one HR of the company to attend a day of lesson or lectures during the Program
20
5
2
1
Logo on all signage, online and press material with special mention and dedicated interviews
X
X
Logo on all signage, online and advertisement
X
X
X
1
Interview of partner spokeperson and video production
X
X
X
Participation of the partner [president/CEO/CIO] in the panel of the final "Future Food Conference"
presenting the highlight of the program and Future trends [FALL 2015]
X
BENEFITS
Co-branded video selction
BETTERING WORLD THROUGH FOOD
WHY SUPPORT THE
FRIEND
5K
23
HOW SHOULD YOU SUPPORT
CORPORATE PACKAGE
- Corporate partners will offer scholarship to one student, to bring entrepreneurship and innovative thinking into the company
- Corporate partners will have access to the e-learning platform in order to access to all the lectures
- Corporate partners will have the possibility to participate in lectures, classes and conferences of choice. [up to 10 subjects].
- Corporate partners will have free access to the food innovation lab “officucina” for the entire program [corporate events-visitsprototyping/not included are operational and materials costs]
- Corporate partners will choose, together with the program director, a specific challenge made by student teams. Teams will work on innovation projects
proposed by corporate partners for six months, the entire opening of the EXPO.
- Through the projects, students will students will experience an intense and interactive process of need-finding, ideation and rapid
prototyping to create and develop new products’ concepts. Teams will deliver functional proof-of-concept prototypes to their
corporate partners, along with in-depth documentation which captures the essence of design and the learnings that led to the ideas.
VISIBILITY
- Projects and prototypes will be presented at EXPO
- Participation of the corporate partner [president/CEO/CIO etc] in the panel of the final "Future Food Summit" presenting the
highlight of the program and Future trends [FALL 2015]
- Projects and prototypes will be presented on stage at “Future Food Summit”
- Presence of the corporate partner logos in all the media kit and press release
- Presence of corporate partner logos on all signage and Food Innovation Program printed material
BETTERING WORLD THROUGH FOOD
- Interview of corporate partner spokesperson and video production of the Food Innovation Experience to be shared with HR or making it public.
WHY SUPPORT THE
24
PEOPLE & PARTNERS
“INNOVATION IS A COOPERATIVE EFFORT.”
PRESENTED BY
DEPARTMENT OF SCIENCES AND
METHODS FOR ENGINEERING
Matteo Vignoli - Program Director
FUTURE FOOD INSTITUTE
INSTITUTE FOR THE FUTURE
Sara Roversi
Rebecca Chensey
Sarah Smith
PARTNERS
FRANCESCO
BOMBARDI
ALESSANDRO
SCHIATTI
PAOLO TEGONI
ANDREA MAGELLI
DANIELLE GOULD
SHEN TONG
FABLAB - Reggio Emilia
I Love Italian Food
[network of 600.000
foodies and food
bloggers]-
WWWLAB
Media management and
Storytelling
YCG [Business Incubator] Bologna + San Francisco
Press Office
Social Media
Technical and Knowledge
partner
Food Tech Connect
[New York]
FoodX
Accelerator [New York]
Media Partner and ELearning Platform
Strategic partner
Project manager and
facilitator of the
“OFFICUCINA”
Media management and
product placement
25
Department of Sciences and Methods for Engineering
Institute for the Future
Future Food Institute
FOODINNOVATIONPROGRAM.ORG
26

New Food Innovation Program BUS

Transcription

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