Design the Next Food and Fibre Innovation
The Rocket Seeder Pre-accelerator Program uses the Human-Centred Design (HCD) approach to creative problem solving pioneered by IDEO.
Learn how to use tools and techniques for creative problem solving to design new solutions for the food and fibre value chain.
This is a hands-on learning experience that will challenge you to get out of the building and into the real world, talk to real people in the food and fibre value chain, and to prototype and test your ideas.
You’ll finish the program equipped with the tools and methods to apply the human-centred design process to problems across the food and fibre value chain to generate breakthrough solutions.
METHOD: ONLINE, SELF-PACED
TIME: 4 HOURS / WEEK
START DATE: 5 NOVEMBER 2018
DURATION: 6 WEEKS
- WEEK 1 – WELCOME
- WEEK 2 – INTRODUCTION TO HUMAN-CENTERED DESIGN
- WEEK 3 – INSPIRATION
- WEEK 4 – IDEATION
- WEEK 5 – PROTOTYPING
- WEEK 6 – IMPLEMENTATION
WHAT YOU’LL LEARN
- Understand the key steps in the design process to create innovative solutions to real world problems
- Build an effective customer discovery and interview approach to research and document your findings
- Develop strategies for analysing your customer research and identify opportunities for designing solutions
- Practice creative techniques to build prototypes of your designs and make them come to life
- Learn to test your prototypes with real customers and identify promising solutions
FORMAT AND TIMING
- The program is online, self-service, and self-paced using Launchpad, our Learning Management System. There is no requirement for you to be online at specific times.
- The program should take you 6 weeks to complete, and you can work through the materials at your own pace. There are suggested tasks and deadlines for you to complete.
- We strongly advise that you form a team of 2-5 people to work on your idea. The design process works best when you have friends, co-workers, or co-founders working on the problem with you.
- You can reach out via our discussion forum to find someone to work with, to ask us questions about the design process, and to discuss your progress with us.
- If you want to work on some interesting industry sponsored problems, then take a look at these themes that our friends at Meat and Livestock Australia have provided.
INTERESTING PROBLEM AREAS TO EXPLORE
Changing consumer trends, lifestyles and life-stages represent new high value growth opportunities for food innovation. With the global demand for protein increasing, the opportunity for novel, protein-based food products to capture a share of the market is strong.
You might like to work on one of these four key problem areas:
Consumers are becoming more connected to their own health and wellbeing using devices such as smart watches, and are seeking personalised nutrition options to meet their individual needs. This trend creates opportunities for new bundles of products and services that can be aligned to different lifestyles, health requirements and life stages.
Consumer eating patterns are changing, progressing beyond the traditional breakfast/lunch/dinner options to a ‘grazing’ and ‘on-the-go’ snacking approach throughout the day and night. In addition, consumers are seeking alternatives to sweet, high carbohydrate snacks especially for uses including outdoor activities, kids’ lunch boxes and desk-based snacking.
The ageing population continues to be a key driver of change. Foods that are high in protein, iron and zinc content as part of a healthy diet and exercise can help to prolong health and wellness for this market. However, as consumers age, the incidence of chewing and digestion challenges increases and appetites often decline, resulting in reduced food consumption. The challenge is how to address this market’s nutritional needs and challenges through novel business models and food solutions.
With almost one third of all food created for human consumption going to waste each year, deriving more from less along the value chain is a key imperative. Many consumers are using sustainability as the basis for their purchasing decisions, and brand owners are seeking novel technology platforms and business models that can transform ‘waste’ streams into high value food as well as utilise sustainable packaging.