The Impossible Burger

Hello FoodInnovators!

 

We are only one week away from Thanksgiving! I know you guys are all excited for Thanksgiving break, but do not forget to work on your second mini-hackathon on specialty coffee shop design! Also, a HUGE thank you to our guest speaker for the lecture on The Impossible Burger.

 

 

Announcement & Resources

 

Homework

Please send your homework to Vicky by 5pm on Tuesday 11/15/16. If you do not have a team yet, please send her an email and she will assign you one! Below is the email from Vicky with more details:

 

Some links that might be useful for your project:

 

Important Links

 

Again, if you wish to join our club mailing list, please respond to this email. Attached is the power point slides with detailed instructions on our second mini-hackathon. Please refer to this for clarification. Also note that we have switched the dates around. Class next week on 11/15/16 will be our last class before final. There is NO CLASS during Thanksgiving week since many of you will be away. The week after Thanksgiving we will have final presentation and potluck.

 

Best,

Karen & The FoodInno Team

NomNom

Hello FoodInnovators!
 

A HUGE thank you to Chang for sharing NomNom’s story and the tips to an awesome pitch deck.

 

Announcement & Resources

 

 

Homework

Here is the description of our second mini-hackathon again for your reference:

 

Designing a specialty coffee shop

 

Project Goal: How might we create innovative cafe concepts in the following locations that are true reflections of the culture and community?

  1. Countries excluding the U.S. and European countries

           a. Countries that do not already have a strong coffee-drinking culture

     2.   Pre-gentrified inner cities

           a. In a way that does not contribute to the negative consequences of gentrification

Gentrification--the process of converting lower average income community to a higher average income community, that in turns displaces the lower income population through economic force

     3.   Berkeley

           a. In a way that recaptures the energy of the 60s without replicating it

 

EMPHASIZE: this is an open-format hack, an opportunity to utilize your multidisciplinary team background and expertise. You can choose any approach toward this challenge and adopt any form as your team’s deliverable, as a solution proposal, to be presented to class at the last session 11/29, as a team project pitch. This mini hackathon is more conceptually challenging than the first one. One thing to keep in mind that you do need to focus on designing a coffee shop rather a breakfast place that is also selling coffee. But definitely don’t be afraid of thinking outside the box!

 

Some links that might be useful for your project:

 

Important Links

 

Again, if you wish to join our club mailing list, please respond to this email.

 

Because a lot of people are going to be away during the week of Thanksgiving, we have decided to have a potluck on 11/15 and to have Nick’s final pitch on 11/29. There will NO class on 11/22.

 

I know it has been very tiring this semester, but we are almost there! Good luck to everyone one your last midterm!

 

 

Best,

Karen & The FoodInno Team

Wrecking Ball Coffee

Hello FoodInnovators!

 

Hope all of you have a new perspective on coffee business today! SHOUT OUT to Nick Cho for his fantastic lecture on coffee business and for posing the second challenge to us! We cannot wait to tackle this with you all.

 

 

 

Announcement & Resources

 

Homework

Designing a specialty coffee shop

 

Project Goal: How can we design a specialty coffee shop targeted on one of the following concepts?

 

  1. A berkeley cafe (e.g. centered on liberalism at UCB)

  2. Recapture the energy but not copying the history

  3. A cafe that is not gentrifying, or ungentrified cafe in a place undergoing or potentially undergoing gentrification

  • Gentrification--the process of converting lower average income community to a higher average income community, that in turns displaces the lower income population through economic force

 

EMPHASIZE: this is an open-format hack, an opportunity to utilize your multidisciplinary team background and expertise. You can choose any approach toward this challenge and adopt any form as your team’s deliverable, as a solution proposal, to be presented to class at the 11th session 11/15, as a team project pitch. This mini hackathon is more conceptually challenging than the first one. One thing to keep in mind that you do need to focus on designing a coffee shop rather a breakfast place that is also selling coffee. But definitely don’t be afraid of thinking outside the box!

 

Some links that might be useful for your project:

 

Upcoming Class

Next week we are having Claire Chang from igniteXL. Check it out http://ignitexl.com and bring any questions you have in mind to the class!

 

Important Links

 

Again, if you wish to join our club mailing list, please respond to this email.

 

The dates of the final and potluck are subjected to change. We will let you know when those two events will occur after we have sorted everything out. See you all on Tuesday!

 

Best,

Karen & The FoodInno Team

Sous Vide with Lisa & Nomiku

Hello FoodInnovators!

 

Great job contributing to the “Internet of Food” brainstorming discussion last week. Keep up the curiosity and explore further the ideal food system and technology you envision, and maybe in the near future, you will become an innovative creator like Lisa!

 

A HUGE thank you to Lisa again, for speaking to us and and sharing your stories and tips!

 

 

Announcements & Resources

  • Check out Nomiku and the various delicious recipes on tender Your sous vide recipes! Also follow Nomiku on instagram: @eatnomiku.

  • Remember to grab your  Sous Vide at Home copy on 11/1 from Amazon!

  • Photos from class have been posted on our Facebook Page.

  • Campus Maker Resources: Jacobs Institute for Design Innovation

    • Website

    • Check out its courses offered and the maker labs and facilities! You can obtain a maker pass for semester access!

    • JFYI, FoodInno is a Jacob’s Institute affiliated student organization too! ;)

 

Upcoming Class

  • Who love coffee here? Do you always start your day with a cup of Joe? Aha, this Tuesday we are having Nick Cho from Wrecking Ball Coffee Roasters in SF. Be sure to check them out and bring your questions to class!

  • Definitely make sure you come to our next class meeting. We would love to see everyone there, as we will be officially presenting our next Project #2 hack prompt and rearranging the teams. It’s time to get your creative juices flowing and ready for a new mini-hackathon!

 

Important Links

 

Again, if you wish to join our club mailing list, please respond to this email.

 

Come to our next class and share your love for coffee with all of us! Can’t wait to see y’all this Tuesday.

 

Best,

Karen & The FoodInno Team

The House & KaleKam

Hello FoodInnovators!

 

Hope you have enjoyed our awesome guest speakers’ lecture last week! A HUGE thank you to Cameron Barador from The House for talking to us about this seed fund provided for student startups.

 

SHOUT OUT to Kalekam for the introduction on their awesome app! Now we all can easily track daily diets!

 

Announcements & Resources

  • If you have not checked out photos and videos from our first challenge last week, again they are here.

  • Watch this video Vicky has found really relatable to our class!

  • The Mother House Fund supports initiatives that focus on making positive impacts on children and families. If you would like to apply or simply wonder what this is about, here is the link: http://www.motherhousefund.org/grants/application . Let us know if you have any questions!

  • Remember to apply to LAUNCH Food and/or Big Ideas Challenge if you want to actually implement your team pitches of your Wild Food Project and get incredible awards. Again, here is the information for your reference:

  • LAUNCH Food is currently seeking solutions that have the potential to transform the food system and promote people’s consumption of health food. Here is the link to the requirements and applications. The deadline is 11/16/2016. We definitely encourage you to apply and will help you out if you have any questions! http://www.launch.org/challenges/food

  • Big Ideas Challenge, Food Systems Category: Encourage the development of innovative solutions that address challenges and lead to improvements in the global food systems. http://bigideas.berkeley.edu/apply-2/

 

Upcoming Event

  1. We are having Nomiku CEO Lisa Fetterman as our guest speaker this week! She will tell us about their cool immersion circulators. Check it out and bring your questions for her. https://www.nomiku.com. Also, here are the two videos about Nomiku that will give you a short introduction about the sous vide cooker: 1.https://www.youtube.com/watch?v=C0-P0k2fxOY  2.https://www.youtube.com/watch?v=jV2oDp9egxE

 

  1. Food Day 2016 Cal Food Community Mixer

  • Morgan Hall Lounge, Monday, October 24th @ 7:30 PM

This is THE FIRST inter-food club mixer! Come explore topics on food consulting, food engineering, food publication, nutrition education, food recovery, food policy, food systems, food innovation, or even just cooking! Refreshment will be provide.

**This is an official Food Day event, sponsored by the College of Natural Resources. For more information, please visit cnr.berkeley.edu.

 

Important Links

 

If you wish to join our club mailing list, please respond to this email. Stay dry and enjoy the rain. We will see you soon!

 

Best,

Karen & The FoodInno Team

Week 5: Presentations

Hello FoodInnovators!

 

Congratulation on completing the first mini hackathon! You guys all did a fantastic job, and we were all thrilled by your awesome ideas about wild food! Our judges had a really hard time deciding the winner since all of you did great.

 

Also, a HUGE thank you to all the judges for participating in our first challenge and giving our teams some ideas on how to improve their solutions.

 

 

Announcement & Resources

  • Wanna watch your own presentation again because you think you have done such an amazing job? We have a lot of photos and videos this week! They are here.

  • Don’t forget to apply to LAUNCH Food and/or Big Ideas Challenge if you want to actually implement your team pitches of your Wild Food Project and get incredible awards. Here is the information again for your reference:

  • LAUNCH Food is currently seeking solutions that have the potential to transform the food system and promote people’s consumption of health food. Here is the link to the requirements and applications. The deadline is 11/16/2016. We definitely encourage you to apply and will help you out if you have any questions! http://www.launch.org/challenges/food

  • Big Ideas Challenge, Food Systems Category: Encourage the development of innovative solutions that address challenges and lead to improvements in the global food systems. http://bigideas.berkeley.edu/apply-2/

 

Upcoming Events

  1. Upon completion of the first challenge, do you feel that you are thirsty to learn more about food innovation? Here is your chance! Come to Food Day 2016 Cal Food Community Mixer

  • Morgan Hall Lounge, Monday, October 24th @ 7:30 PM

This is THE FIRST inter-food club mixer! Come explore topics on food consulting, food engineering, food publication, nutrition education, food recovery, food policy, food systems, food innovation, or even just cooking! Refreshment will be provide.

**This is an official Food Day event, sponsored by the College of Natural Resources. For more information, please visit cnr.berkeley.edu.

 

  1. Have you ever worried that you “fitness” food might not actually help you get in shape, but there is just no way you can know the nutrition fact of your food? You know what, KaleKam can help you track calories, carb, and other nutrients. This week, we are having a guest lecturer from KaleKam. Check it out and bring your questions!


 

Important Links

 

If you wish to join our club mailing list, please respond to this email. We will see you on Tuesday!

 

Best,

Karen & The FoodInno Team

Week 4: Additional Information

The previous newsletter has wrong link to the Eventbrite. Here is the correct one:

 

Upcoming Event

  1. Our amazing FoodInno team, in collaboration with the RCSA: Research Chefs Student Committee is hosting a workshop! RSVP now in FB and Eventbrite, tickets are running out! Please see the attached flyer and below for more details:

  • Madrone Room, MLK Student Union, Thursday, October 6th from 7-9PM

We are co-hosting a culinary science workshop on how food works, led by world renowned culinary scientist Ali Bouzari. Whether cooking in a restaurant kitchen or being too busy to go to the store for a missing ingredient, Dr. Bouzari’s evening presentation will show how understanding the personalities of eight “mother” Ingredients (Water, Sugars, Carbs, Lipids, Proteins, Minerals, Gases, and Heat) can make food delicious regardless of skill level. Come network with food industry professionals and student leaders following the event, and learn about what FoodInno and RCA has to offer!

 

Homework

Please make sure you have included all the parts shown below in your midterm presentation:

  1. Feasibility: Is the model practical to real life situation?

  2. Creativity: Does is it take an innovative, unconventional approach to solve the challenge?

  3. Marketing Story: Do you have a coherent story that well resonate with your potential customers?

  4. Pitch: Is your team presentation pitch effective?

*** Please note that you need some demonstrations for your presentation, as a boost to your pitch!

 

Important Links

  • LAUNCH Food is currently seeking solutions that have the potential to transform the food system and promote people’s consumption of health food. Here is the link to the requirements and applications. The deadline is 11/16/2016. We definitely encourage you to apply and will help you out if you have any questions! http://www.launch.org/challenges/food

 

Additional Announcement

Do you enjoy food TV shows, being featured on camera? Or do you love trying new cooking recipes or simply always come up cool ideas? FoodInno and Berkeley News are rolling out a video shooting featuring “Cal Students Dining Hall Hacks and Tricks.” If you are interested in being a part of this video or have any hack ideas, please shoot Hailey an email by Tuesday, at <leyi.zhou@berkeley.edu>

Week 4: Boba Guys

Hello FoodInnovators!

 

Are you all ready for your project presentation this Tuesday? Let’s tackle this first challenge all together! Please make sure you have everything you need for the presentation (power point, poster,etc) at next class meeting on 10/4/2016. Winners will take home cookies as a small prize from us!  As usual, if you have any questions, comments, concerns about anything, or you just want to talk with us, please feel free to contact us through facebook or email.

 

Shoutout to Andrew Chau from Boba Guys and a huge thank you for the inspiring lecture on innovation in food businesses! I already see many future entrepreneurs in the class.




 

Announcements & Resources

 

Upcoming Event

  1. Our amazing FoodInno team, in collaboration with the RCSA: Research Chefs Student Committee is hosting a workshop! RSVP now in FB and Eventbrite, tickets are running out! Please see the attached flyer and below for more details:

    • Madrone Room, MLK Student Union, Thursday, October 6th from 7-9PM

We are co-hosting a culinary science workshop on how food works, led by world renowned culinary scientist Ali Bouzari. Whether cooking in a restaurant kitchen or being too busy to go to the store for a missing ingredient, Dr. Bouzari’s evening presentation will show how understanding the personalities of eight “mother” Ingredients (Water, Sugars, Carbs, Lipids, Proteins, Minerals, Gases, and Heat) can make food delicious regardless of skill level. Come network with food industry professionals and student leaders following the event, and learn about what FoodInno and RCA has to offer!

 

  1. Food Day 2016 Cal Food Community Mixer

  • Morgan Hall Lounge, Monday, October 24th @ 7:30 PM

This is THE FIRST inter-food club mixer! Come explore topics on food consulting, food engineering, food publication, nutrition education, food recovery, food policy, food systems, food innovation, or even just cooking! Refreshment will be provide.

**This is an official Food Day event, sponsored by the College of Natural Resources. For more information, please visit cnr.berkeley.edu.

 

Important Links

 

Many of you have asked us about field trips for this semester. Our team is now actively planning out some fun ones for you all, even though they are originally not in our course syllabus. Please let us know if you have any companies or sites of interest, and stay tuned for any additional information!

 

Again, if you wish to join our club mailing list, please respond to this email.

 

We will see you soon!

 

Best,

Karen & The FoodInno Team

Week 3: Taste The Wild

Hello FoodInnovators!

 

How are your mini-hackathons going? Have your nerves gotten fired up throughout this innovating process? We can’t wait to see all your project presentation next week! Just a friendly reminder that you will a midterm, which is your project presentation, on 10/4/2016. As usual, if you any questions, comments, concerns about anything, please do not hesitate to reach out to us.

 

Hope you have enjoyed the tasty wild plants Vicky has brought us. (Thank you Vicky!)  Now you have more options to add to your lunch salads!

 

 


 

Announcements & Resources

 

Some links that might help you tackle your first challenge:

 

Homework

Again, here is the guidance on the first mini-hackathon for your reference:

 

Please make sure you bring your laptop to the next class. We will be focusing on presentation and storytelling during class next week. Also, please keep in mind that you will need to do some demonstration for your presentation.


 

Project: Hacking the Aversion to Bitter Taste


 

PROJECT GOAL: how can we get people to eat weeds, and tackle the rooted aversion to weeds and bitter taste?

***The oxalis donor will be attending on 10/4, so please focus not only on bitterness/bumpiness, but also on getting people to appreciate very sour qualities in plants such as oxalis!***

 

EMPHASIZE: this is an open-format hack, an opportunity to utilize your multidisciplinary team background and expertise. You can choose any approach toward this challenge and adopt any form as your team’s deliverable, as a solution proposal, to be presented to class at the 4th session 10/4, as a team project pitch.

 

Upcoming Events

Are you always craving for boba like other UC Berkeley students here? You are in luck. We will have a guest speaker Andrew Chau from Boba Guys this Tuesday 9/27. Check it out and bring your questions for him! http://www.bobaguys.com/


 

Important Links

 

Again, if you wish to join our club mailing list, please respond to this email.

I apologize for sending out this week’s newsletter late. From now on, the newsletters will be sent out by Sunday the latest.

 

Stay healthy and happy. Don’t be too stressed out about your midterms!

 

Best,

Karen & The FoodInno Team

Week 2: Let The Hacking Begin

Hello FoodInnovators!

Welcome to our first hackathon challenge! We are excited to tackle this challenge with you the following weeks!

IMG_3811.JPG
IMG_7047.JPG

This email is a recap of our week 2 class meeting. If you have any questions, concerns, comments about the first challenge or anything else, please do not hesitate to contact us through email or Facebook. Also, a HUGE thank you to Kristen and Philip for the awesome presentation on bitter taste and for leading us into our first mini-hackathon -- hacking the aversion to bitter taste and unfamiliar mouth feel!

Announcements & Resources

Homework

Project: Hacking the Aversion to Bitter Taste

Please come to the next class meeting with more solid ideas/plans on how to hack the first challenge.

PROJECT GOAL: how can we get people to eat weeds, and tackle the rooted aversion to weeds and bitter taste?

***The oxalis donor will be attending on 10/4, so please focus not only on bitterness/bumpiness, but also on getting people to appreciate very sour qualities in plants such as oxalis!***

EMPHASIZE: this is an open-format hack, an opportunity to utilize your multidisciplinary team background and expertise. You can choose any approach toward this challenge and adopt any form as your team’s deliverable, as a solution proposal, to be presented to class at the 4th session 10/4, as a team project pitch.

Some ideas to get started:

  • Comparing our culture vs. others’
  • Tackling from aspects of PR, food product/menu, new cooking/preparation methods, restaurant/grocery partnerships...
  • Bringing people to see personally, trying hands-on, close guidance, farmer’s market stands sampling “try it!”
  • Inspiration from top restaurant and chefs’ recommendations, follow celebrity initiatives, , the “Kale” story
  • SNAP program, as vitamins substitutes…

Important Links

Again, if you wish to join our club mailing list, please respond to this email.

Hope you have a wonderful weekend!

Best,

Karen & The FoodInno Team

Week 1: Welcome!

Hello FoodInno innovators!

 

Thank you for joining FoodInno’s Hacking the Future of Food Decal this semester! We hope that you had a good time at the first session with us and our guest speakers. We are excited to tackle some of the future food challenges together this semester!



 

This email is a recap of what we have talked about in our first class meeting. If you have any questions, concerns, thoughts or suggestions, please do not hesitate to contact us through email or Facebook. Also, a huge thank you to the fantastic IDEO Food Studio speakers, Sandeep and Annie for the awesome lecture and inspiration on how to approach design-thinking!

 

Shoutout to Imperfect Produce and thank you for the delicious ugly fruits!

Get your first produce box FREE with discount code: GRAPEFUL4U and click "Katelynd Todd" for ambassador you met!    

 

Announcements & Resources


 

Important Links

 

If you wish to join our club mailing list, please respond to this email.

 

Hope you have a wonderful weekend!

 

Best,

Karen & The FoodInno Team

Syllabus

FoodInno: Hacking the Future of Food

Fall 2016, UC Berkeley

Tuesday 6-8PM

First class: 185 Barrows

 

Facilitators:

Agnes Zhu

agnes.zhu@berkeley.edu

 

Victoria Jing

victoriajing@berkeley.edu

 

Hailey Zhou

leyi.zhou@berkeley.edu

 

Faculty Sponsor:

Kristen Rasmussen

krasmussen@berkeley.edu

 

Course Description:

This course will offer students a unique, interdisciplinary and immersive opportunity to re-think food system issues while meeting local food entrepreneurs, developing food business skills, and working closely with their peers. This decal will introduce students to the multitude of issues that different food innovators face in their work, as well as offer students a fast-paced outlet to convene and ideate. Through collaboration in small teams, students will gain applicable real-life entrepreneurial skills of prototyping, teamwork, and leadership. While ‘hacking’ with their fellow students, students will work closely with food professionals in concentrated skill-based sessions focused on subjects such as branding, marketing, pitching, and more. In addition, students will be mentored by the decal facilitators throughout their hacking process. Finally, each student group will get the chance to present their projects to a panel of judges and compete for prizes! While most of the class will be in the format of collaborative learning, interspersed between hackathon sessions will be fun field trips and speakers designed to engage and the open the minds of everyone in the class!

 

Course Structure:

The class is structured in two parts. One part will be structured as a mini hackathon, separated into four classes: the first will consist of the prompt introduction, the second and third will be dedicated hacking time for the students, with a thirty minute, skill-based workshop from a local food entrepreneur and one hour of the hacking, and the fourth will  be team presentations.  The other part of our decal will consist of guest lectures or field trips.

 

Required Readings: TBD

 

Course Evaluation:                            

This class is 1 unit graded on a Pass/Not Pass basis.

 

Attendance and Grading:

Attendance is MANDATORY! This class is almost entirely based on student effort, passion, and attendance/participation. Therefore, students may only miss 1 classes (unexcused absence). Missing more without previous notice will result in an automatic NO PASS. Any special circumstances should be discussed with the facilitator PRIOR to the date of the absence.

 

Your final grade will be composed of four things:

  • Attendance/Participation: 50%

  • Midterm: 20%

  • Final: 20%

  • Course Reflection: 10%

 

Midterm:

Pitch from first project. Projects will be graded on coherence, effort and completion. Students will be given a rubric during the first prompt 1 hacking session. Students will be given feedback from a panel of judges and the winning team will be awarded a prize.

 

Course Reflection:

Students will write a 1-2 page report about their experience in the class. (More details will be disclosed closer to due date.)

 

Final:

Pitch from second project. Projects will be graded on coherence, effort and completion. Students will be given a rubric during the first prompt 2 hacking session. Students will be given feedback from a panel of judges and the winning team will be awarded a prize.

 

Class Blog:

The class blog will be updated weekly after each class, summarizing class activities. If interested, students will have the opportunity to write guest posts on the class blog about their experience in the class.

Weekly Breakdown*

 

Week 1 (09/06): Introduction (Annie Svigals and Sandeep Pahuja, IDEO)

Week 2 (09/13): Prompt 1 (Kristen Rasmussen, Rooted Food and UCB Nutritional Science)

Week 3 (09/20): 30 min speaker + 1.5 hour hacking

Week 4 (09/27): 30 min speaker + 1.5 hour hacking (Andrew Chau, Boba Guys)

Week 5 (10/04): Midterm

Week 6 (10/11): Guest Lecturer/Field Trip

Week 7 (10/18): Guest Lecturer/Field Trip

Week 8 (10/25): Prompt 2 (Nick Cho, Wrecking Ball)

Week 9 (11/01): 30 min speaker + 1.5 hour hacking (Alice Agogino, UCB Mechanical Engineering)

Week 10 (11/08): 30 min speaker + 1.5 hour hacking (Soh Kim, Executive Director of Food Design Research at Stanford University)

Week 11 (11/15): Final

Week 12 (11/22): THANKSGIVING BREAK

Week 13 (11/29): Potluck + Course Reflection

 

*Topics are subject to change.

 

Apply Now! http://tinyurl.com/he5elbp