Design Thinking for Food (MFBS-520)
Transforming the food system requires more than just passion and intent. One needs to move quickly from idea to plan to action–and do so with rigor, empathy, and effectiveness. By embracing a process that calls on collaboration, negotiation, and inquiry-based engagements with a diverse group of stakeholders, students will learn to listen empathetically and act deliberately. These complementary skill sets are the hallmarks of design thinking, and this course is vital in strengthening visioning, planning, and execution capabilities, as students seek to create a positive impact at the intersection of food and health.
In this 15-week online course, students will have the opportunity to work on a specific challenge with a Food Business School partner organization that is actively working to lead large-scale change in society through food. Students will partner with peers, faculty, and course mentors in rigorous conversations and practice sessions that prepare them to apply design thinking methodology in diverse ways. They will work in teams to develop prototypes using design thinking methods; use a process of rapid iteration to modify concepts; engage in lean methodology to engage in customer interviews and develop minimum viable product; and gain practice in pitching concepts to a team of peers.
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