Courses & Seminars
T2 - Wednesday / 09:00 - 12:00
T2 - Tuesday / 13:15 - 16:15
Understanding the Food Consumer in the 21st century
MKGS31215 - CRN 112
To provide a reading frame and the tools to better analyze the postmodern food consumers: this course draws from research in cultural anthropology, sociology, AI and computing, genomics, behavioral economics, social psychology, marketing.
T3 - Tuesday / 9:00 - 12:00
Design Thinking for Food Transition
MGTS31403 - CRN 81
To learn and practice the 5 principles of Design Thinking applied on Food challenges. To achieve that, teams students will work as a strategic design team, working on a real-life challenge provided by an agrifood company selected to be the partner of the session.
T2 - Wednesday / 13:15 - 16:15
T3 - Tuesday / 13:15 - 16:15
Through actual case studies presented and led by senior managers, chair students will work on the main challenges facing companies in the food sector, whether strategic or operational, impacting various business lines: CSR, marketing and communication, supply chain and data management, etc. Case studies will be designed by ESSEC professors along with partner company executives.