This field is used to indicate how the module is broken down such as into coursework and exams.  See example below. The breakdown will be replicated in SITS. Maximum 2 hours of exam period is allowed for a 15 credit module.

Units of Assessment

Weighting Towards Module Mark (%)

 

Project (2500 words)

100

Alternative Assessment

n/a

Qualifying Condition(s) 

 A weighted aggregated mark of 40% is required to pass the module.

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.

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.  

At the end of the module students should:

 1.      Have a comprehensive knowledge of innovation and the food product development process

 2.      Be able to critically evaluate the influence of consumers on the direction of new product and service development

 3.      be able to critically assess and evaluate strategies adopted by management in the development of new product lines

 4.      be able to critically evaluate product/service proposals

 5.    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.  

• Overview of innovation and product development: definition and drivers

• Entrepreneurship

•  Product life cycles

•  Project management

•  Application of market research in product development

•  Application of sensory analysis and consumer research in product development

•  Food trends and product development

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 present their findings and get feedback prior to submission of their assessed work.

  Assessment Strategy: The assessment is designed to allow students to demonstrate that they have achieved the module learning outcomes. It is also designed to provide students with extensive formative feedback throughout the module, to inform their summative assessment. The summative assessment is a 2500 word report, which is built up through the course of the module.

Expected Purchase:

 Trott, P., (2008).  Innovation Management and New Product Development. Pearson Books.

 Recommended

 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

 Background

 Appropriate references to journal articles will be issued with lectures.