Linton, J.D. (2015) Teaching innovation to technologists (non-business people) and non-technologists (business people): Scotch Whisky as an exemplar of process changing product an alternative to traditional lectures. Technological Forecasting and Social Change, 100. pp. 39-43. ISSN 0040-1625
Abstract
Technologists and non-technologists have different perspectives that complicate their understanding of innovation. The taste and smell of Scotch Whisky is offered as a sensual experience (smell and/or taste) to assist people in gaining an understanding and appreciation of how process innovation leads to and is intertwined with product innovation for foods, chemical and engineered materials. The contribution of this paper is to demonstrate how to enhance learning and understanding about innovation through a straightforward exercise in experiential learning.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2015 Elsevier Inc. |
Keywords: | Pedagogy; Case; Demonstration; Process innovation; Whisky |
Dates: |
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Institution: | The University of Sheffield |
Academic Units: | The University of Sheffield > Faculty of Social Sciences (Sheffield) > Management School (Sheffield) |
Depositing User: | Symplectic Sheffield |
Date Deposited: | 29 Oct 2018 13:40 |
Last Modified: | 29 Oct 2018 13:40 |
Published Version: | https://doi.org/10.1016/j.techfore.2015.05.001 |
Status: | Published |
Publisher: | Elsevier |
Refereed: | Yes |
Identification Number: | 10.1016/j.techfore.2015.05.001 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:133200 |