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| Module Availability |
| Spring |
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| Assessment Pattern |
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Unit(s) of Assessment
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Weighting Towards Module Mark (%)
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Assignment
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100
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| 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 failiure rates |
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| Prerequisites/Co-requisites |
| None |
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| Module Aims |
This module aims to provide:
- Definition of innovation and new product development and factors that determine its success
- A firm grasp of the concepts of product life cycles to enable a complete understanding of the need for constant development of new products
- An understanding of the various disciplines applied in various phases of new product development, with emphasis on market research, consumer and sensory studies
- An understanding of how modern world trends can be exploited to minimise current inadequacies in development processes
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| Learning Outcomes |
At the end of the module students should:
- Have a good understanding of innovation and the food product development process
- Have a sound understanding of the influences 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
- Have an understanding of the rationale behind the application of various disiplines utilised in each stage of the overall process
- Be in the position to evaluate government directives and initiatives and translate these into professional advice to small and medium sized enterprises towards the latter's new product launches
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| 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
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| 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. Emphasis 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:
- Two hour weekly lectures
- Tutorials: developing and testing a product concept
- Individual reading and study
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| Selected Texts/Journals |
Trott P (2008) Innovation Management and New Product Development. 4th Edition. Pearson Books.
Supplementary Reading
Grochels L (2000) A Products 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
Journals
Appropriate references to journals will be issued with lectures |
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| Last Updated |
08.01.2010 |
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