Training Course: Innovation Readiness in Food Systems
Course period: 19 November – 3 December 2025
Format: Blended learning (recorded lectures + live online session)
Hybrid session: 3 December, at the LBTU Technology and Knowledge Transfer Centre, Rīgas iela 22B, Jelgava (with the option to join online)
Language: English
Registration deadline: 27 November 2025
Course Purpose
This course provides participants with a practical approach to evaluating Innovation Readiness Levels (TRL, CRL, MRL) within food and biotechnology contexts, and supports positioning an innovation within the food system. This enables participants to justify further development, collaboration needs, or commercialization potential.
Course Structure
Module 1 — Innovation Readiness Levels
Introduction to TRL, CRL and MRL frameworks and the pathway from research to application
Practical task: Initial self-assessment of the innovation’s readiness level
Module 2 — Positioning Innovation in the Food System
Overview of the food system structure, value chain and systems thinking basics
Practical task: Mapping the innovation within the food system
Module 3 — Reflection & Next Steps (Hybrid session: on-site + online)
Discussion, feedback, and defining future innovation development pathways.
Course Delivery
Between 19 November and 3 December, participants have access to all recorded lectures and practical assignments and can complete them independently at their own pace.
Module 3 — Reflection & Next Steps (Hybrid Session on December 3: on-site + online)
15.00–15.40 — Group Discussion & Feedback
Discussion of participants’ innovation readiness level and positioning within the food system
Joint definition of next development steps together with the course facilitators
15.40–17.00 — Inspiration & Practical Pathways Forward
Startup Breakfast Club: experience-sharing session with founders from the LBTU Student Business Incubator
Conversation with the EIT Food and LBTU Business Incubator community about collaboration pathways and available support programmes.
Who Benefits From This Course?
Master’s and PhD Students
This course helps evaluate a research idea from an innovation readiness perspective, understand how far it is on the path toward real-world application, and identify its potential for commercialization. It supports clearer idea formulation, presentation and planning of next development steps.
Researchers and Scientists
The course provides tools to accurately describe the maturity level of an innovation (TRL/CRL/MRL), which is essential for project proposals, transferring research results to industry, and building effective collaborations. It also helps assess innovation capacity within a research team or institution.
Entrepreneurs and Technology Developers
The course supports identifying the current stage of product or technology maturity and understanding what this implies for funding needs and further development. Participants learn to articulate the innovation’s role and added value within the food system, improving communication with investors, clients, and strategic partners.
Certificate and Follow-Up Opportunities
Upon successful completion, participants receive an EIT Food Certificate of Participation and are eligible to request individual consultation with EIT community experts on next development steps and relevant European programmes and funding pathways.