| Objectives: |
This course aims to provide students with theoretical knowledge on innovative thinking in the kitchen, the development of creative products and services, and the integration of digital technologies into the field of gastronomy. The course covers, in theory, the impacts of digitalization in the food and gastronomy sector, management of innovation processes, market research, analysis of consumer trends, and digital marketing strategies. Students will gain the knowledge to follow current developments in kitchen innovation and digital gastronomy, develop sector-appropriate strategies, and evaluate global gastronomy trends. |
| Content: |
This course theoretically addresses innovative thinking in gastronomy, creative product and service design, and the integration of digital technologies into kitchen operations. The content includes concepts of creativity and innovation in the kitchen, product and service innovation, identification of customer needs, concept development, economic considerations and teamwork, creativity tools, principles of prototype development, market research and digital trend analysis, corporate innovation, management of the new product development process, digital marketing strategies, consumer approaches, digital applications in packaging design, intercultural digital presentations, and management of consumer perception. |