Event type: 
Project event
English
Date and Location
Wednesday, 25 April 2018

The SEA-ABT BEVERAGE 4-US - skill development webinar on "Design Thinking Process" took place Apr 25, 2018 1:30 PM ICT at/8:30 AM CEST:
You will find the recording of the webinar on the bottom of the page.

Contents of the webinar:

Startup is a group of people who want to create something new and they ususally deal with the uncertain future (which is also ard to predict). A process that reduces the risk that startups need is a tools to understand customer needs then test what the insights and ideas presented are accurate in no time. Design Thinking is a process of thinking that uses deep understanding of problems by putting users at the center. This process bring creative ideas and views from many people to generate promising solution that respond to users and situations.

Design Thinking has been used by many of the world's leading organizations, both large and small, including Google, Apple, Phillips, P & G and Airbnb. Design thinking can be used to create various type of  innovations such as product and service, operational process, business strategy and business model.

Presenter:

Dr Porrmate Chumyim received his Ph.D. in 2014 Biotechnology at King Mungkut’s University of Technology Thonburi with his FULBRIGHT research scholarship at Rice University, USA.  After that Porrmate joined Food Innopolis as a program manager for FoodTech Accelerator platform where he reposible for the  design and execute main accelerator programs to provide FoodTech startups and entrepreneurs with critical resources to help them make rapid progress on product and customer development.

Porrmate also covered Food Innopolis Global Network platform which he provides coordination service to foster partnership in knowledge transfer and consultation on research, development and food innovations, as well as business and technology development with the world’s leading food innovation organizations.


 

 

File attachment: 
AttachmentSize
Design_Thinking_Process_APR2018.pdf1.54 MB