Related event
- Date: Tuesday, October 6th 2009
- Time: 12:00pm
- City: MIT Innovation Clubin Innovation Partnerships – A New Dimension in Open Innovation – Dr. Helmut Traitler, VP of Innovation, Nestle
- Venue: E52-175
- Country: US
- Notes: Dr. Helmut Traitler – Innovation Partnerships – A New Dimension in Open Innovation – 10/6/09 (e52-175 from 12-1) – lunch is provided The MIT Innovation Club, the MIT Sloan Office of External Relations, and the MBA E&I Program are delighted to have Dr. Helmut Traitler, VP Innovation Partnerships at Nestle and one of the leaders in corporate venture capital and open innovation thinking, speak with our membership. If you are interested in joining us for a private lunch with Dr. Traitler after the event, please send me an email with a short statement of interest, ash_m@mit.edu. For more information on Dr. Traitler’s talk, see below. Open innovation is deceptively a straightforward approach that companies must integrate external ideas and capabilities into their internal innovation strategy. At its most robust, open innovation implies a high degree of intellectual and technological openness, wherein ideas, advances and innovations move across organizations. The central tenet is that in today’s world of unprecedented technological and intellectual growth, cloistered companies can’t compete. New paradigms are required to cope with the economic pressure. Innovation Partnership is one such paradigm that focuses on new ways to collaborate in all areas of discovery and development with external partners who can bring competence, commitment and speed to the relationship. The Nestlé Co. developed a unique model for co-developing innovation with partners to produce value for consumers and customers through the utilization of open innovation, innovation partnerships, new business models, establish trust, build goodwill, creating value and a new mindset defined as ‘sharing is winning.’ Sustainable innovation is achievable if both management and the R&D organization undergo significant changes supporting real and perceived modifications. The latter are described as inner tangible processes affecting structure, mode of operation, interaction with the external environment and consumers, collaboration with suppliers and universities. It also includes perceived changes related to culture, mind set and risk taking. Hard times and needs can be also the source of innovative inspiration. The presentation will focus on the above, and will use few examples to amplify the principles and their utilization demonstrating some of the innovation processes applied by the largest global food manufacturer. Dr. Helmut Traitler has a Ph.D. in Organic Chemistry from the University of Vienna, Austria. He was an Assistant Professor & Group Leader of a research team for Westvaco in Charleston, S.C., USA, working in Vienna, Austria. Joined Nestlé Research (1981) and held various functions, managed projects for low fat ice cream coatings at the Nestlé R & D in Van Nuys, California and projects for coffee extraction in Marysville, Ohio. In 1993 he created the Nestlé Technology Transfer Team in Lausanne, Switzerland. Became head of the department of Food Science and Technology, managing more than 200 scientists. During this period he was involved in and/or leading several development projects such as freezing extrusion for Ice cream, generation of aromas above the cup in soluble coffee and the creation of Nestlé “Pure Life” water (a multibillion business today). Different assignments, such as head of the Nestlé global confectionery research & development in York, UK, followed. As Director of Corporate Packaging in Glendale, CA, he was involved with Intellectual Property in Packaging, New Ways of Supplier Audits and Selection, RFID and New Designs for Infant Formula. In 2003 he became head of Nestlé global Packaging & Design, Nestec Ltd., in Vevey, strategically overseeing a total budget of $6 Bn. In current position since 2006. Published more than 60 scientific papers and 25 International patents. Received an Honorary Professor for Chemistry from the University of York, UK (1999).
