During the specialization Food Business, each project team develops a solution for the replacement of a strategical ingredient or raw material in a food or feed product for a real-life company case. The potential alternatives are evaluated based on added value (value creation), technological feasibility and international sustainability. The entire chain is analysed and the impact of the chosen/developed solution tested for the effect it has on people, profit and planet. The results are then presented, including at the HAS Food Experience event, and advice is given to the management of the client company.
Students are supported with knowledge and skills in the 3 most important themes (the world of ingredients, value creation and sustainability) and receive training in the field of research, ability to work autonomously and advising. During the project, each student works on their own personal development based on their talents and personal interests. This is recorded in a personal portfolio document. At the end of the project, an expert assessment is used to judge the extent to which the students are able to manage their own performance.
The project is run according to the SCRUM method. SCRUM is an ‘agile’ way of working, where the credo is: It’s better to achieve success by doing, and taking small steps (known as ‘sprints’), rather than by putting in a huge amount of work to implement a new system, only to find it doesn’t work.
Over the past few years the ‘Food Business’ has become increasingly complex, as a result of the rapidly changing market. These changes have been partially due to globalisation, technological developments, social trends (for example more critical consumers) and the necessity to become more sustainable. All of these factors impact the way companies address problems. There isn’t one single perfect solution to solving a problem. They can be approached in many ways, with different business models as a starting point, and whereby agile leadership is becoming increasingly important. The characteristics of this approach are: