Aims: The purpose of the course is to enable participants to gain an improved understanding of how food and packaging innovations are created – from the identification of consumer insights, via idea generation, to the evaluation of conceptual prototypes. The course is based on a generic design thinking process, and includes lectures and exercises related to theories on design processes and methods within the topic of food and packaging innovation. Through needs-motivated projects guided by coaches, course participants will spend the major part of the course creating conceptual solution proposals and evaluating these with respect to three overlapping criteria; desirability, feasibility and viability. Content: The major part of the course is devoted to project work, which allows participants to work in teams to experience a systematic design process within the theme of food and packaging innovation. Class sessions will include a mix of lectures and practical exercises related to methods, tools and strategies for food and packaging innovation. Guest lecturers from the food and packaging industries provide insight into real cases, and teams are provided with coaches that are active researchers within the field of design and innovation. Peer review and feedforward techniques are used throughout the course to ensure critical reflection on both processes and outcomes.