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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

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  • Linton, Jonathan D.

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.

Suggested Citation

  • Linton, Jonathan 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, Elsevier, vol. 100(C), pages 39-43.
    • Handle: RePEc:eee:tefoso:v:100:y:2015:i:c:p:39-43
    DOI: 10.1016/j.techfore.2015.05.001
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    Cited by:

    1. Snihur, Yuliya & Lamine, Wadid & Wright, Mike, 2021. "Educating engineers to develop new business models: Exploiting entrepreneurial opportunities in technology-based firms," Technological Forecasting and Social Change, Elsevier, vol. 164(C).
    2. Gartner, Johannes & Moro, Andrea, 2024. "C-level managers and born-digitals' scaling: The case of Initial Coin Offerings (ICOs)," Technological Forecasting and Social Change, Elsevier, vol. 198(C).
    3. Kalnbalkite, Antra & Brakovska, Vita & Terjanika, Viktorija & Pubule, Jelena & Blumberga, Dagnija, 2023. "The tango between the academic and business sectors: Use of co-management approach for the development of green innovation," Innovation and Green Development, Elsevier, vol. 2(4).

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