OPEN INNOVATION SUMMIT
In the last five years it’s been astonishing how Open Innovation has really come of age. It’s now a mainstream corporate practice and no process innovation or NPD team in the food & drink industry can really flourish without being up to date on the very latest ‘OI‘ thinking.
So once again we’ve asked Paul Isherwood, Director Of Open Innovation at GSK to pick a star cast to bring us up to speed.
The full agenda is below, but here’s a quick taste.
Paul himself will explain the latest in OI thinking while Iain Moore, OI specialist at Arla will take us through the New Collaboration Paradigm, John Stewart, OI specialist at Tate & Lyle will explain internal versus external networks, Professor Bernhard Sabel from Magdeburg Uni, will explain how to weave psychology into OI success, Dr Marian Garcia from Kent Uni will bring us up to date on the European OI Benchmarking Study, Kevin McFarthing of Innovation Fixer will explain the OI Meritocracy effect, Rick Wielens, Vice President at Nine Sigma will explain eco-systems crowdsourcing, and consortia, while Dr Dominic Oughton from Cambridge Uni will explain the Six Key management challenges.
For more detailed information check out the full agenda and remember, we’re offering generous discounts to those who get in early and book their place at this important event.
AGENDA
EVERYBODY NEEDS SOMEBODY SOMETIMES
Paul Isherwood, Director Of Innovation, External Networks & Partnerships, GSK Nutrition.
. Types of partners & OI Business Models.
. Collaborating across industry boundaries.
. Food to Pharma – prevention to treatment.
. Novel innovations and trends in food & drink.
. Future outlook for Open Innovation.
A DEDICATED TEAM AT TATE & LYLE
John Stewart, Open Innovation Manager, Tate & Lyle.
. Open Innovation at Tate & Lyle – not new but renewed focus.
. Sourcing, assessing & commercialising external products and technologies.
. Getting the most from external and internal networks.
. Some key learnings and recent examples from our process.
INNOVATING WITH BRAINS – THE SOFTER SIDE OF INNOVATION
SpeakDr Bernhard Sabel, Professor Of Medical Psychology, Otto-v.-Guericke University Of Magdeburg, Germany
. Innovation and the brain.
. Passion, incentives and other goodies.
. How to increase the probability of innovation success.
. Best of both worlds: The academic / commercial alliance.
COMMERCIAL OI – FROM JOINT RESEARCH TO TRUE INNOVATION
Iain Moore, Innovation Manager, Castello / Mould Cheese, Arla Foods.
. Collaborative research – the “old” open.
. What is commercial OI.
. Using our networks … even our critics!
. Learning from our consumers … and our colleagues.
. Where to from here – how to build commercial success from partnership.
COLLABORATIVE PRACTICES IN THE FOOD & DRINK INDUSTRY
Dr Marian Garcia, Programme Director, MSc Value Chain Management, University Of Kent.
. Results of the follow-up OI study and on-line survey.
. Strategic objectives being sought through Open Innovation.
. Organisational and managerial challenges.
. Collaboration competencies.
. Barriers for greater collaboration with external partners.
EVOLUTION OF OPEN INNOVATION
Rick Wielens, Vice President, NineSigma Europe.
. Why and what with regard to OI.
. Ecosystem view on Open Innovation.
. Crowdsourcing and Open Innovation.
. Best in class: Quirky.
. Consortia developments: Unilever case study biobased polymer.
OPEN INNOVATION – LESSONS FROM MULTINATIONAL COMPANIES AND SMES
Dominic Oughton, Principal Industrial Fellow, ifM, University Of Cambridge.
. Six key management challenges for Open Innovation.
. Why do firms form such partnerships?
. Making asymmetric partnerships work.
. Case studies in real OI collaborations.
. Exploring OI along the food & fmcg value chain.
OPEN INNOVATION – CURRENT CHALLENGES AND FUTURE TRENDS
Kevin McFarthing, MD, Innovation Fixer Ltd.
. What are the challenges faced in starting and sustaining Open Innovation.
. What does the future hold for OI.
. Building a true innovation meritocracy.
. Relationships as the foundation; taking the trust gamble.
. Shaping organisations to be truly effective at OI.
. Managing ecosystems rather than contracts.
PLUS
• Three table team brainstormings so you can work with peers on how to take forward your new ideas.
• End of the day Q & A … a chance to pose your questions to the panel of experts.
• A chance to win a Magnum of Finest Champagne.
TIMINGS:
Doors open for early birds: 8:00 am.
Breakfast for all from: 8:00 am.
Seminar begins: 9:00 am.
Coffee/Buffet Lunch/Tea: TBC
4:45pm (Latest) Seminar finishes.
PRICE:
£395 + VAT
**** DISCOUNTS ****
10% Discount for booking before the end of September.
20% discount for booking two places at the same time.
30% discount for booking three places.
VENUE:
The Staverton Park Conference Centre, Daventry Northants.
For more information or to book click here to visit the website.
