Inhalt

Abstract:

Particularly in the the food value chain, the major challenges associated with sustainability, climate change and resource conservation may only be overcome if new concepts and ideas are developed and promptly implemented in practice and business. Therefore, the vhb Classic course Entrepreneurship & Food Supply Chain is intended to offer the opportunity to acquire the initial basics needed for a food startup and then, upon successful completion of the course, to possibly apply these in a practical manner in starting your own company. In addition to the general content on entrepreneurship such as idea generation, pricing, marketing and sales or financial planning, content in the area of the food value chain such as packaging, labeling or product development will also be conveyed.
This interdisciplinary content is available in the form of short videos, presentations, series of images or texts, with short tasks, tests and knowledge enquiries for self-assessment within each chapter.

Gliederung:

Course Content:
1. Introduction to Entrepreneurship
2. From Concept to Creation: The Innovation Process
3. Product Development
4. Preservation
5. Food Safety
6. Packaging and Labeling
7. Business Development & Business Modeling
8. First Steps towards Founding Startups and SMEs

Detaillierter Inhalt:

The course starts with the introduction of entrepreneurship followed by tools for generating ideas and evaluating different food ideas. After identifying a promising food idea, the technologies necessary for successful product development are presented. In order to make a food product marketable, the basics of preservation and food packaging are following. After completing the food topics with the basics of food labeling, the business chapters are starting. Here business development as well as the basics of financial planning and financing are of major importance. With the final chapter on founding Start-up companies, the participants should have a brief insight into all competences needed for financing and funding a food Start-up. Thus, they should be able to develop their own food idea and successfully start a business in the food sector through deeper familiarization with the various subject areas.

Learning goals:

After completing the content of this course, students will be able to...
• ... name the most important tools for starting a Start-up business.
• ... to describe which steps and conditions are needed for founding a successful food Start-up.
• ... explain the necessary procedure for founding a food Start-up.
• ... identify the possible challenges related to food Start-ups.
• ... which skills are essential in a founding team
• …to deepen the essential knowledge for the successful implementation of a Start-up idea.
• ...to realize their own food products.
• …to determine and control criteria for food safety and quality
• ...the business management issues of starting a company such as financial planning or pricing.

Schwierigkeitsgrad:

Einsteiger

Lehr-/Lernform:

Kurs

Interaktionsformen mit dem System/Betreuer:

E-Mail

Interaktionsformen mit Mitlernenden:

Forum

Kursdemo:

zur Kursdemo

Schlagworte:

Entrepreneurship, Lebensmitteltechnologie, Ingenieurwissenschaften, Produktentwicklung, Business Processes, Finanzierung, Innovation

Nutzung

Zielgruppe:

Ing.-Wissenschaften für FH-Studierende, Ing.-Wissenschaften für Uni-Studierende

Nutzbar im Studiengang:

Weihenstephan-Triesdorf University of Applied Sciences:

• Food Quality (Master)

Munich University of Applied Sciences:

• Entrepreneurship & Digital Transformation (Master)

Geeignet für Berufsfeld:

Entrepreneurship

Founding a Startup

Food Startup

Startup consulting

Formale Zugangsvoraussetzungen:

Registration with the Bavarian Virtual University (vhb) and timely registration for the course via the vhb portal.

Erforderliche Vorkenntnisse:

No previous knowledge required.

Erforderliche Vorkenntnisse bzgl. Handhabung der Lernplattform:

-

Verantwortlich

Trägerhochschule:

FH Weihenstephan-Triesdorf

Anbieter:

Prof. Dr. Thomas Lötzbeyer

Autoren:

Thomas  Lötzbeyer, Marina Michalsky, Anke Middendorf, Anja Weber

Betreuer:

Prof. Dr. Thomas Lötzbeyer

Prüfung

Written examination for the course

Art der Prüfung:

schriftlicher Leistungsnachweis (Klausur)

Prüfer:

Prof. Dr. Thomas  Lötzbeyer

Anmeldeverfahren:

Exam registration by e-mail in the course

Prüfungsanmeldefrist:

–

Prüfungsabmeldefrist:

–

Kapazität:

–

Prüfungsdatum:

–

Prüfungszeitraum:

–

Prüfungsdauer:

90 Minuten

Prüfungsort:

Weihenstephan or Munich

Zustündiges Prüfungsamt:

Examination office of the student's home university

Zugelassene Hilfsmittel:

none

Formale Voraussetzungen für die Prüfungsteilnahme:

Timely registration for the course via the vhb portal and timely registration for the exam

Inhaltliche Voraussetzungen für die Prüfungsteilnahme:

Course content

Zertifikat:

Ja (Graded certificate of achievement)

Anerkennung an folgenden Hochschulen:

FH Weihenstephan-Triesdorf, FH München

Sonstige Anerkennung:

The exam date will be announced by the examiner in good time via the course.

Online-Prüfungsan-/-abmeldung:

Nein

Bemerkung:

Graded certificate of achievement with written examination

Erforderliche Technik

Browser:

gängiger Browser (z. B. Chrome, Edge, Firefox) in einer aktuellen Version

Nutzungsbedingungen

Gebühren:

Nein

Nutzungsentgelte:

für andere Personen als (reguläre) Studenten der vhb Trägerhochschulen nach Maßgabe der Benutzungs- und Entgeltordnung der vhb

Copyright:

-

Hinweise zur Nutzung:

The course has been created on the learning platform moodle from Weihenstephan-Triesdorf University of Applied Sciences. No further knowledge is required for using the platform.