From mobile phones to watches, media platforms, utility grids and medical devices, connected objects are permeating all levels of industry and technology. As society becomes increasingly digitized, the data they generate enables new interactions and business models, with wide-reaching impacts on traditional economic systems and, even, social habits.

For 21st century companies, developing the strategies and skills required to make their products connected is imperative in order to avoid their own obsolescence. But how are those skills developed?

Whether a connected object is intended for mainstream consumption or a specific industry, companies face a wide range of questions beyond technical feasibility: what is the market potential for this object? Can it be assessed through Big Data analysis? Which selling price will ensure long-term profitability? What will be the costs of storing and analyzing the data generated by this object? How will this data be processed in compliance with the privacy and property laws of different countries and regions? What are the object’s potential impacts on its sociological and societal context? The success of a connected object depends on companies' ability to answer these questions right from the design stage.... [-]

AMIS is a Master program which explores the theme of “Substitution of critical or toxic materials in products for optimized performance”.

Labelled by the European Institute of Innovation and Technology (EIT), AMIS is a Master program in Advanced Materials for Innovation and Sustainability which explores the theme of “Substitution of critical or toxic materials in products for optimized performance”. It also covers the topics of “Material chain optimization for end-of-life products” and “Product and services design for the circular economy” - all of which are central themes of the AMIS. The primary focus of the AMIS program is metal and mineral raw materials. Bio-based and polymer materials are studied in view of their substitution potential. Other materials are also analyzed in the context of multi-material product recycling. In addition, the AMIS program includes a solid package of courses and project work in innovation and entrepreneurship.... [-]

Collaborative innovation offers a new response to the problems faced by food companies when setting up innovation strategies. In a context of increased competition, the food industry needs cross-disciplinary executives with training in open and collaborative innovation who hold the keys to develop strategies in response to today’s and tomorrow’s economic, social and environmental issues.

The program ‘Mastère Spécialisé® Management Collaboratif de l’Innovation Alimentaire’ (‘Collaborative Management in Food Innovation’) aims to respond to these issues and to the needs of companies wishing to recruit cross-disciplinary executives and managers who play a major role in the innovation processes.... [-]

You’ll be educated to become a designer in sustainable innovation and to develop the required skills to drive creativity in a multi-disciplinary team.

For entry into the first year of the programme, all types of secondary education majors are accepted. For enrolment into the 2nd, 3rd or 4th-year level, the variety of backgrounds thanks to former study paths of our students, are an enrichening factor for sustainable innovation and the teaching related to it. Before entering our institution and according to the individual level of the student, The SDS proposes upgrading courses in the field of drawing technics.

At The SDS, Design is taught by “doing”, with a responsible attitude towards the great opportunities for sustainable development. Corporate companies work with our institution to develop real projects of sustainable innovation. The project teams are composed of students from each study level with their multi-disciplinary (architecture, design, engineering, marketing, social sciences, ….) and multi-cultural backgrounds (international students).... [-]