Duration
8h Th, 4h Pr
Number of credits
| Master in innovation management and the food design (120 ECTS) | 1 crédit |
Lecturer
Language(s) of instruction
French language
Organisation and examination
Teaching in the second semester
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
- Definition of creativity
- Creativity vs Innovation
- Why creativity
- How to avoid the pitfalls of creativity:
- The creative process: a constructed approach and defined objectives
- Definition of the framework and the problem
- The motivating question
- The place of neuroscience in the creative process
- Koestler's Bissociation and Inductors
- Organization of a brainstorming session and rules of conduct
- Process of the creative process
- Creative problem solving method, divergence and convergence phase
- The TRIZ method
- Thinking design, collaborative innovation
Learning outcomes of the learning unit
- Understand issues related to innovation and creativity
- Understand the parameters influencing the creative potential
Understand the creative process via neuroscience
- Know how to define a problem, a framework and a motivating question
- Master creative methodologies and know how to implement a creative process
- To be able to lead a creative session
- Know how to put oneself in a creative posture
Prerequisite knowledge and skills
Planned learning activities and teaching methods
Mode of delivery (face-to-face ; distance-learning)
-16h theoretical course - 8h of practical course
Recommended or required readings
Assessment methods and criteria
- Presence required at different sessions - Group work, synthesis of the creative session
Work placement(s)
Organizational remarks
Contacts
Dorothée Goffin
Smart Gastronomy Lab
dorothee.goffin@uliege.be
Adaptation of teaching commitments following the COVID-19 pandemic for the May-June 2020 session
Teaching methods implemented : distance-learning
The brainstorming session, being the last session of the course, has been organised online using the Padlet application.
Assessment subjects
The subject of the evaluation stay the same, that is the group work as well as the video presenting the best idea generated.
Assessment methods
Evaluation of the group work and video of presentation
Contacts
dorothée.goffin@uliege.be