|Teaching method||Contact hours|
|Course coordinator(s)||dr. D Dentoni|
|Lecturer(s)||dr. D Dentoni|
|dr. ir. T Lans|
|dr. VC Materia|
|dr. PTM Ingenbleek|
|Examiner(s)||dr. D Dentoni|
Language of instruction:
Assumed knowledge on:
MST-35306 Principles of Entrepreneurship; MS-T32306 Strategic Change Management & Innovation
YSS-32306 Technology Innovation and Strategy; AEP-90306 Business Cases Agri-Food Entrepeneurship
Entrepreneurs and innovators face unique challenges when operating in, trading to or from emerging economies (e.g. Asia, Sub-Saharan African, Middle East and Latin America) given their context of market growth, political uncertainty and social turbulence. These challenges are globally relevant and need a specific understanding of entrepreneurship and innovation dimensions and practices in context.
After successful completion of this course students are expected to be able to:
- understand and apply recently established theories of entrepreneurship and innovation at individual, organizational and institutional levels in emerging economy contexts;
- analyze local, regional and global issues facing entrepreneurs and organizations/institutions supporting entrepreneurship and innovation, with a special focus on issues related to food and agricultural sector;
- develop entrepreneurial and systems-thinking competencies to thrive as entrepreneur, change agent or consultant in organizations established in, procuring from or marketing to emerging economies.
- tutorials ;
- group report;
- individual essay;
- role plays;
- final presentation.
Assessment will be based on:
- group or individual report, based on student choice (60%);
- final presentation and role play (40%).
For all two parts a minimum mark of 5.5 is required.
Peer-review articles from entrepreneurship and management journals. Case studies supported by video interviews and web material.