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2010/1 Module Catalogue
Module Provider: School of Management Short Name: MAN3055
Level: HE3 Module Co-ordinator: EVES A Dr (SoM)
Number of credits: 20 Number of ECTS credits: 10
Module Availability

Autumn Semester 

Assessment Pattern

 Unit(s) of Assessment 



 Weighting Towards Module Mark (%)




Qualifying Condition(s) 


Module Overview

The module focuses on issues central to innovation and the development of new products in the food and food services industries. It discusses technical issues to accelerate the development process and management strategies to reduce cost and reduce failure rates. 

Module Aims

This module aims to provide:  


  • Definition of innovation and new product development and analysis of the factors that determine its success. 
  • A comprehensive understanding of various disciplines applied in various phases of new product development. 
Learning Outcomes

At the end of the module students should: 
·        Have a comprehensive knowledge of innovation and the food product development process 
·        Be able to critically evaluate the influence of consumers on the direction of new product and service development 
·        be able to critically assess and evaluate strategies adopted by management in the development of new product lines 
·        be able to critically evaluate product/service proposals 
·        be able to research a new product concept using appropriate methods and produce a coherent and detailed project report critically evaluating the evidence collected to support a go/no go conclusion. 

Module Content
  • Overview of innovation and product development: definition and drivers 
  • Entrepreneurship  
  • Product life cycles  
  • Project management  
  • Application of market research in product development 
  • HACCP 
  • Application of sensory analysis and consumer research in product development  
  • Food trends and product development 
Methods of Teaching/Learning

The teaching and learning strategy is intended to introduce and expose students to the multidimensional nature of the various factors that drive product and service development schemes, and the roles played by science, technology and management to achieve this goal. Emphases will be placed on the high risk and failure rates of schemes, and strategies currently being adopted to minimise such problems. 
The teaching and learning methods include framework lectures, tutorials and individual reading and study. Tutorials introduce the methods used to test the product concept and give students the opportunity to discuss their findings prior to submission of their assessed work. 
Assessment is based on an individual report of a group project conducted during the course of the module. The project comprises the development and evaluation of a product concept. 

Selected Texts/Journals

Essential reading 
Trott P (2008) Innovation Management and New Product Development. Pearson Books. 
Background Reading 

Gorchels L (2000) A Product Manager’s Handbook. McGraw-Hill Professional 
Smith P G and Reinertsen D G (1997) Developing Products in Half the Time: new Rules, New Tools. John Wiley and Sons 
Cooper R G (1999) Product Leadership: Creating and Launching Superior New Products. Perseus Publishing 
Earle M, Earle R and Anderson A (2001) Food Product Development. CRC Press
Texts and Journals 
Appropriate references to journal articles will be issued with lectures. 

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