Entrepreneurship education can increase student’s entrepreneurial skills and intention; and entrepreneurship activities stimulate economic growth. Therefore, the number of entrepreneurship courses is increasing, but they are often offered to students from a specific field of study and/or to only one educational level, even though multidisciplinarity is important for entrepreneurship. This study has carried out an exploratory single case study on an entrepreneurial programme in a multidisciplinary environment, that is, the Contamination Lab of Turin (CLabTo). Moreover, pre- and post-surveys have also been conducted in order to perform some qualitative analyses. The results show the importance of creating teams with different competencies, cognitive and decision-making skills. Moreover, we explain how design-thinking is useful in entrepreneurship education and that a challenge-based entrepreneurship course leads to cooperation with external actors in the local entrepreneurial ecosystem. It is also explained what the obstacles and opportunities of these programmes are and how to improve them. Moreover, on the basis of pre- and post-surveys, our qualitative analyses show that the students’ overall perception of their abilities to work in a multidisciplinary team, their entrepreneurial skills and entrepreneurial intentions increased slightly. In short, this work is aimed at increasing the importance of entrepreneurship education in a multidisciplinary environment and the use of practical-oriented teaching models.

This paper addresses many of the issues deriving from both design activity itself and the introduction of technology into everyday life. Relevant authors like Papanek (1984), Thackara (2005) and Manzini (2006) warned about the risks of design activity, as well as the consequences of bringing products to the world. Papanek defined design as the second most harmful profession one can practice, while Thackara claims that design is the cause of many troubling situations in our world (Mink, 2016). Manzini advocates the imminent need for a paradigm shift towards both a more sustainable design and way of living. In , Papanek pointed out that designers have a social and moral responsibility for the consequences of their innovations (Mink, 2016). For this reason, first we cannot ignore the advice, but also, we genuinely believe that designers should include ethical principles in their education. This paper seeks to address design ethics focusing on socio-technical systems and the new challenges introduced by both the Internet of things and artificial intelligence. The methodological framework combines the developed in human computer interaction ()   and computer ethics with a methodology based on need, requirements and performances developed in architecture. This approach is applied to the development of connected appliances, to conduct our reflections on an applied case study. Some guidelines are drawn at the end of this paper to guide designers in achieving a greater understanding of the ethical implications involved in the design process, establishing the responsibilities and limits of the designer.

Attention to food waste is an increasingly growing phenomenon today, especially in the context of a circular economy. The InnovaEcoFood project investigates the use of by-products of the Piedmontese rice and wine production chains to valorize their untapped potential in the food sector by applying the Systemic Design approach. We collected, systematized, and visualized a range of solutions for exploiting these by-products, starting from an in-depth literature review on the two value chains. With the support of a consortium of partners from both multidisciplinary industrial and academic sectors, it was possible to validate the links that have been generated. Eventually, the project created food products that integrated these outputs as ingredients (like flour and butter) because they have antioxidant properties and are rich in proteins. InnovaEcoFood has successfully tested how value could be created from waste. Moreover, using rice hull, marc flour, and bran lipid (butter) is of immediate technical and economic feasibility. It could be considered a viable way that deserves further experimentation.

Interest in offering Entrepreneurship Education (EE) to all kinds of university students is increasing. Therefore, universities are increasing the number of entrepreneurship courses intended for students from different fields of study and with different education levels. Through a single case study of the Contamination Lab of Turin (CLabTo), we suggest how EE may be taught to all kinds of university students. We have combined design methods with EE to create a practical-oriented entrepreneurship course which allows students to work in transdisciplinary teams through a learning-by-doing approach on real-life projects. Professors from different departments have been included to create a multidisciplinary environment. We have drawn on programme assessment data, including pre- and post-surveys. Overall, we have found a positive effect of the programme on the students’ entrepreneurial skills. However, when the data was broken down according to the students’ fields of study and education levels, mixed results emerged.

After a deep recession in 2009, home appliance manufacturing has evolved quickly, increasing sales and forecasting of a huge spread of Internet of Things connected products. Despite the potential of the IoT as a future scenario for the development of major home appliances, data collected on actual purchases seem to contradict the trend. Manufacturers justify this gap with the consumers' resistance to adopt new technologies and to change their habits. Nevertheless the consumer claims a lack of perceived benefits in connected appliances, showing strong concern about data transfer to third parties. Investigate user needs and focus on the environmental sustainability of products could solve this techno-stress, allowing the user to perceive the benefits. This paper aims to guide companies and designers, through the application of the Systemic Design approach, to change their goals, allowing them to achieve product innovation together with an environmentally conscious product design.