RT @MargaretaFriman: Samtal med årets hedersdoktor Victoria Svanberg @kau. Ett ämne är digitalisering. @per_kristensson pekar på pågående f…


  • 2018-10-16

    CTF blog: From idea to innovation in Swedish Public Healthcare Service

    PhD Student Jana Huck studies patient and employee involvement during the refinement of ideas for improving the Swedish Public Healthcare Service.

    The Swedish public healthcare sector is under immense pressure to innovate in order to adjust to major challenges. These challenges not only relate to a lack of resources and medical staff, but also to the demographic change towards an aging society and increasingly unhealthy society. Both on the national and local level public healthcare units are investigating different ways to innovate in order to tackle these challenges.

  • 2018-10-16

    Researchers call for consensus in the food supply chain

    A new study by researchers at Karlstad University and Lund University shows that there are both shortcomings and development potential in the food supply chain in terms of the environmental impact. For a continued decrease of the food supply chains’ climate impact, there is a need for an increased systemic view of food, distribution and packaging, together with better insights on consumer behavior.

    "Food accounts for about 30 percent of Swedish households’ environmental impact. For a reduction, we need major improvements, both in terms what type of food we eat and the packaging, says Helén Williams, Associate Professor of Environmental and Energy Systems.

  • 2018-10-15

    New flexible cutting-edge courses promote lifelong learning

    In recent years, Karlstad University has invested in developing several flexible and international cutting-edge courses. During the spring semester of 2019, three new courses specifically aimed at professionals in the areas of service innovation and computer networking are offered.

    “Karlstad University establishes itself as one of the leading Swedish institutions by offering these type of courses. The new courses are developed within the WISR17 project,” says Jörg Pareigis, project manager.

  • 2018-10-02

    The online course Servitization open for application

    The online course "Servitization" will start in January 2019, and is now open for application until October 15th, 2018. Servitization, also called service infusion or service-product systems, is a highly important issue for many manufacturing companies around the world. If servitization is important and crucial for your organizational development, then this course is for you.

    Servitization (6 ECTS credits) is a web-based course at master’s level developed for professionals working with or having an interest in servitization. The course is designed for professionals from a wide variety of business areas as well as public organizations.

  • 2018-10-02

    The online course Idea Management open for application

    Starting in January 2019, the online course "Idea Management" will give you a review of idea management practices, and teach you how to manage the generation, refinement, and assessment of ideas for both product and service innovations.

    Idea Management (6 ECTS credits) is a web-based course at master’s level developed for professionals working with or having an interest in service, customer experiences and business development. During the course, you will learn from recent research, and facilitate idea management activities through a learning-by-doing methodology.

  • 2018-09-27

    CTF blog: Designing the Systemic Self

    There is a shift happening within service design from designing something "out there" to designing ourselves. This shift opens up questions about how we might design our "systemic-self" and what new approaches we need to do so.

    In service design, there is often a focus on mapping the service systems we wish to change. We create personas, draw user journeys and plot out the different stakeholders. While the process of visualizing these service systems is critical for supporting dialogue and reflection, all too often these approaches frame the service system as something “out there”.