Everyone has product ideas. The challenge isn't generating them, it's generating the right ones and knowing how to evaluate them.
Ideation isn't just brainstorming; it's a structured, strategic process that connects creativity to market opportunity.
This module explores ideation - the process of conceptualizing, prototyping, and evaluating a new food product.
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Jason Ball is a Faculty Research Assistant and Culinary Project Manager at the Oregon State University Food Innovation Center. Jason works as part of the Product and Process Development Team at the FIC. His work utilizes creative thinking, innovative techniques, and scientific principles to develop value added food and beverage products across all categories. Many of the projects that Jason works on are focused around new product development, ingredient applications, or innovative culinary research. Additionally, Jason manages the Culinology, and Culinary Ideation Programs at the FIC.
Previously Jason has worked in industry as a chef in Chicago, New York, London, and Copenhagen. He holds an associate degree in Hospitality Management, and a Bachelors of Culinary Science from the Culinary Institute of America (Hyde Park, NY).
