After completing the module students will know actual and prospective aspects of
innovative processes in food and beverage production to meet today’s consumer
expectations regarding quality, nutritional, health and safety aspects.
Students will get to know the Process Design approach to process and product
innovation. Students can describe different processes such as in food technology,
packaging technology, food- biotechnology and food processing. They develop an
understanding for applied research activities in the field of product and process design and sharpen their profile how to deal with challenging food processing
This module is concerned with the requirements of new and innovative processes and products meeting quality, nutritional, health and safety concerns in food industry. Inputs of different research groups (food technology, packaging technology, bio technology, process engineering).
• Theory of Inventive Problem Solving
• Technological Theory of Systems
• Food Processing and Automation
• Intension, Invention, Innovation
• Applied Factory Design
- ZHAW Teacher: Amandine André (N Wiss. Mitarbeiterin)
- ZHAW Teacher: Sandra Burri (N Dozentin)
- ZHAW Teacher: Irene Chetschik (N Dozentin)
- ZHAW Teacher: Dieter Eibl (N Dozent)
- ZHAW Teacher: Regine Eibl-Schindler (N Dozentin)
- ZHAW Teacher: Martin Häfele (N Wiss. Mitarbeiter)
- ZHAW Teacher: Tilo Hühn (N Dozent)
- ZHAW Teacher: Gisela Hühn (N Wiss. Mitarbeiterin)
- ZHAW Teacher: Marco Loschi (N Dozent)
- ZHAW Teacher: Christoph Lustenberger (N Dozent)
- ZHAW Teacher: Susanne Miescher Schwenninger (N Dozentin)
- ZHAW Teacher: Manuel Nüesch (N Wiss. Assistent)
This course aims to describe the interdependence of food, health, consumer, culture, policies, trade, environment and health perspectives. The course covers special “food-issues”:
The special topics this year are:
how to reach out to more sustainable eating behaviour and its implementation in real life settings of every day life,
culinary practices and how to transform it into every day life
how to reach an overall sustainable life style
food perception, virtual reality and planetary health diet (PHD).
What are future challenges and trends? Can PHD serve as a possible concept to meet the challenges of our planet? How do we perceive food? Do foods and meals have codes, meanings by which we communicate?
Food and food issues are central and crucial for the development of local and international economies. Food and eating seem trivial yet food form the basis for life; it shapes individuals and cultures, but also has influence on international trades and policies.
In this course students are encouraged to consider critically the role of food in respect of developmental, environmental and health issues as well as topics which focus on food, governance and policies.
From Digitization to Digitalization: Business Modelling in the digital age.
Digital Disruption: Innovators Dilemma & Solution in the Food-Sector of volatility, uncertainty,
complexity and ambiguity.
Digital Transformation, Intra- & Entrepreneurship: Activate – Observe – Discover – Incubate –
Accelerate – Implement.
Sense creation in a multi optional Society: Hacking the decreased attention span using
polymarketing – from storycreation over storytelling to storysharing.
Disruptive Technologies: Automation using the IIOT(Industrial Internet of Things).
Digital Stewardship: Respecting the Agro-Food-Network sustainably. Smart contracts,
transparency and responsibility for Food, Health and Society.