LEARNING EXPEDITION

A l'assaut de la Silicon Valley!
  • LEARNING EXPEDITION LEARNING EXPEDITION

LEARNING EXPEDITION DANS LA SILICON VALLEY DU 30/10 AU 03/11 2017

Tenté(e) par l’entrepreneuriat ?

Intéressé(e) par l’une de ces thématiques ? Algorithmes - intelligence artificielle - Smart Cities – Impact social/inclusive entrepreneurship -  Génétique - Blockchain - Objets connectés pour la santé 

Pour les prochaines vacances de Toussaint, obtenez une bourse pour partir à la découverte de l’écosystème le plus innovant du monde.

Le Centre  pour l’Entrepreneuriat de Sciences Po organise et finance un voyage d’étude dans la Silicon Valley. Sélection à la motivation.

 

QUI PEUT POSTULER ? Tous les étudiants de Sciences Po, ainsi que les étudiants ou diplômés de cursus scientifiques (par équipe). Il n’est pas nécessaire d’avoir un projet de start-up, ni ensemble ni individuellement. 

 

JUSQU’A QUAND POSTULER ? Le 05 juin (1er jury)

PROGRAMME DU VOYAGE : rencontrer les grands acteurs de l’innovation :

- Start-up innovantes

- Chercheurs/enseignants de Stanford et de Berkeley

- Géants de la tech : Facebook, Airbnb, Google …

 

 BENEFICES : 

- Une source d’inspiration 

o L’immersion dans une culture entrepreneuriale d’excellence

o L’étude d’innovations porteuses : tech, santé, urbanisme  etc.

- Une opportunité pour tisser un réseau

o Des compagnons de voyage aux profils complémentaires

o Des rencontres prestigieuses 

 

CRITERES DE SELECTION : 

- Equipe de 2 personnes minimum, dont un étudiant de Sciences Po et un profil scientifique : étudiant ou diplômé d’école d’ingénieur, de biologie, de médecine etc. Il n’est pas nécessaire d’avoir un projet commun.

- Intérêt pour l’entrepreneuriat 

- Intérêt fort pour l’une des thématiques du voyage : 

 

A GAGNER : la participation aux rencontres et un forfait de financement par équipe

 

COMMENT POSTULER ? Envoyez votre candidature avant le 05 juin (1er jury)  en renvoyant ce questionnaire de motivation (1 par équipe) : https://docs.google.com/a/sciencespo.fr/forms/d/1Wz6Ml37E6YLWjbnjuAX60YkHypzuJDBDuTfmxARpv9o/prefill

 

LIKEZ LA PAGE FACEBOOK du Centre pour l’Entrepreneuriat et inscrivez-vous à l’event 

NB : Par ce voyage d’études, le Centre pour l’Entrepreneuriat de Sciences Po cherche à  favoriser l’émergence d’idées nouvelles liées à certains secteurs d’innovation spécifiques. Les lauréats participeront donc à la diffusion de leurs observations au sein de Sciences Po au retour du voyage.

Posez vos questions sur la page de l’event Facebook.

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Funky Veggie

WE WANT TO BE PART OF THE FOOD REVOLUTION
  • Funky VeggieFunky Veggie

Camille Azoulai is a Master of Communication student at the Sciences Po School of Management and Innovation and co-founder of Funky Veggie, a food startup offering organic, vegan and gluten-free products. Interview.

 

Why did you choose to start a vegan food company?

I've always been interested in the food industry. As for the vegan aspect, it's mainly for environmental reasons. Our food system isn't sustainable and by 2050 we will simply not be able to eat as much meat.

With Funky Veggie, we want to be part of the food revolution without taking any of the pleasure out of eating. In France, vegan food is often made out to be pretty dreary, when in fact it's anything but! Vegan cooking is incredibly creative. It's not bound to any tradition; there are none of the strict techniques and combinations you get with traditional French recipes.

Vegan cooking, the way I do it in any case, is good for everything and everyone—it’s environmentally friendly, full of flavour and good for your health.

 

What does Funky Veggie promise?

Pleasure! Our customers have to enjoy our products. The big challenge is to make meal baskets that appeal to everyone, even hardened carnivores. The basket is the first product we developed in 2016: a selection of ready-to-cook, organic, vegan and gluten-free products, delivered to customers once a week.

Our cooking revolves around simple, unprocessed products. We use a lot of relatively uncommon foods, in France at least, such as millet, fonio, sweet potato, hemp seeds, chia seeds and spirulina.

 

What are your plans for developing Funky Veggie?

Our goal is to launch our products in supermarkets so we can reach the general public rather than just a niche clientele. In France, for example, our goal is to be distributed by Franprix. To get into the supermarket chains, we’re developing a snack range—vegan balls along the lines of the energy balls that are fairly widespread abroad, but uncommon in France. The aim once the snack range is up and running will be to do fresh products. For example, we’re working on a vegetable spaghetti range with various sauces and toppings.

 

And what about international opportunities?

In the food industry, anything French or Parisian does very well on the export market. Our objective is to sell our vegan balls on the American and British markets, and ideally also in Hong Kong, a city that’s very popular with Americans and the English.

 

Who does the cooking at Funky Veggie? How do you design the recipes and dishes?

At the moment, production takes place in my kitchen with the help of an intern. We are looking for premises so we can set up properly and get the machines for processing the products ourselves. We really want to remain as independent as possible in terms of production and financing.

To create the recipes, we go to the Aligre organic market in Paris, we look at the vegetables of the month, see what we feel like and make up combinations.

Finally, starting a business requires many skills and we call on our network of friends and family to find any skills we're missing.

 

Related links

 

Learn more about the Sciences Po School of Management & Innovation

 

Learn more about the entrepreneurship programme at Sciences Po

 

"The only truth for entrepreneurs is perseverance". Read the interview with Maxime Marzin, head of the Sciences Po business incubator

 

“After ten years in the banking industry, I wanted to do something good enough to put my name on”. Marou Chocolate co-founder Samuel Maruta talks about the path he took from the banking industry to bean-to-bar chocolate making in Vietnam.

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Sarah Ourahmoune

Confidences d'une championne et ancienne incubée!
  • Sarah Ourahmoune - Initiation à l'entrepreneuriatSarah Ourahmoune - Initiation à l'entrepreneuriat

Sarah Ourahmoune, vice-championne olympique et ancienne de l'Incubateur de Sciences Po partage son expérience de l'entrepreneuriat avec les étudiants

Toute l'acutalité de Sarah sur Boxer Inside

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Initiation à l'entrepreneuriat

Confidences d'une championne et ancienne incubée!
  • Sarah OurahmouneSarah Ourahmoune

Sarah Ourahmoune, vice-championne olympique et ancienne de l'Incubateur de Sciences Po partage son expérience de l'entrepreneuriat avec les étudiants

Toute l'actualité de Sarah sur Boxer Inside


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Vice-championne olympique!

Bravo @SarahOurahmoune!!
  • Sarah OurahmouneSarah Ourahmoune
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