Wicked problems, Lean Startups
The IFFI Masterclass Innovations, scheduled for 19 and 20 May 2016, is dedicated to Wicked problems, Lean Startups.
We look forward to welcome all members and invitees who are interested in Lean Innovation methods. Don’t miss the opportunity to share and develop strategic insights with colleagues from the ingredients industry regarding this inspirational topic.
Innovation/R&D managers, product and business development managers, application and process technologists and colleagues from the food ingredients industry who are interested in startup innovation and wicked problems.
Thursday 19 May 2016 | 13.00 – 22.30 hrs
- 13.00 hrs Registration with lunch buffet
- 13.30 hrs Session 1:
‘Wicked Problems – everywhere and anyhow!’
Jan Lindeboom, Consultant – Extend Limits
- 15.30 hrs Break
- 16.00 hrs Session 2:
‘Obesity – a wicked problem in food!’
Jaap Seidell, Professor – VU University and VU University Medical Center
- 17.30 hrs End of formal programme
- 18.00 hrs Guided nature walk
- 19.00 hrs Dinner
Friday 20 May 2016 | 09.00 – 16.00 hrs
- 09.00 hrs Session 3:
‘Lean innovation – agile and scrum techniques’
Hanneke Gieles, Lean Start Up guru – Prowareness
- 11.00 hrs Session 4:
‘Lean Innovation – using applied gaming in food?’
Evert Hoogendoorn, strategist and game designer – Hogeschool voor de Kunsten Utrecht
- 12.30 hrs Lunch
- 13.30 hrs Session 5:
‘Reformulation of food’
Joost Blankestijn, Business Developer and Ronald Visschers, Business Line Manager – TNO
and Annie Dirks, Senior Product Development Technologist – Lamb Weston Meijer
- 15.30 hrs Summary and wrap up | Halbe Vogel – IFFI
- 16.00 hrs Closing of formal programme
Jan Lindeboom – Extend Limits
Many industries feel the need to anticipate to societal issues with underlying complex problems, not knowing how to respond in the best possible way. Customer requirements change more rapidly than before, they are often in contradiction to each other and innovative solutions address most of the time one single benefit. Jan Lindeboom will present the technology trends that drive the economic and social changes, and show participants some examples of how industries (including food) respond to similar complex ‘wicked’ problems.
Jaap Seidell – VU University
The food industry today does not simply produce foods for many mouths to feed, but addresses complex issues such as health, sustainability, environment, animal welfare, child labor, etc. How should we as food ingredient suppliers anticipate to complex, often incomplete, contradictory and changing customer requirements? Jaap Seidell will provide us with insights with regard to obesity and how to respond to this ‘wicked problem’ from an industry point of view.
Hanneke Gieles – Prowareness
Traditional stagegate innovation processes can not deliver the innovative solutions as required by the food industry. Time to market is either too long or the solution does not meet the customer requirements, simply because they have changed allready to something else. Hanneke Gieles will introduce the participants to a lean and agile innovation method, called the Lean Startup. This allows our organizations to become better at delivering the innovations the food industry wants most in a fast pace.
Evert Hoogendoorn – Hogeschool van de Kunst Utrecht
Serious or applied gaming is more and more used to virtualize processes and situations. Can gaming applications in the healthcare sector, education, building industry also be used in the food industry? Evert Hoogendoorn will introduce the participants to applied gaming and its potential as a tool for facilitating innovation processes. Why investing in long time application studies to study certain food charasteristics whilst these can be virtualized by applied gaming?
Joost Blankestijn and Ronald Visschers – TNO and Annie Dirks – Lamb Weston Meijer
For a producer of food ingredients solving a problem in food often comes down to reformulating the customer’s recepy. Because of the complexity of a wicked problem, the desired solution can require the input of a group of suppliers. Within the intimacy of the IFFI network, Lamb Weston Meijer would like to share one of its Reformulation Challenges with the IFFI members. Product and application technologists of the IFFI members are invited to participate. The module will be facilitated by Joost Blankestijn and Ronald Visschers, TNO and Annie Dirks, Lamb Weston Meijer.
Woudschoten Hotel & Conference Centre in Zeist is the inspirational location for congresses, conferences and courses. Woudschoten is beautifully located on a 45-hectare estate right in the centre of the Netherlands, and is provided with all the facilities required for successful business meetings.
Woudschoten Hotel & Conferentiecentrum
3707 HX Zeist
Tel.: 0343-492 492
Route description: Woudschoten Hotel & Conferentiecentrum
The IFFI Masterclass modules include dinner, lunch and refreshments and exclude accommodation (€ 91,50 including breakfast). Participation costs for non-members are € 950,- per module, excluding VAT. Participation costs for IFFI colleagues are covered by the membership fee.
However, for cancellation of participation after 7 April we have to charge you € 300,-. Hotel reservations cancelled after 7th of April will be charged 25-100%, depending on the number of days before the start of the Masterclass.