Module Details

Module Code: MGMT8008
Title: Food Innovation
Long Title: Food Innovation
NFQ Level: Advanced
Valid From: Semester 1 - 2019/20 ( September 2019 )
Duration: 1 Semester
Credits: 5
Field of Study: 5410 - Food Processing
Module Delivered in: 2 programme(s)
Module Description: The module will enable students to research and assess trends in the consumption, preparation, retailing, processing and production of foods and to exploit these trends for profit.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe in detail the stages involved in the process of new food product development.
LO2 Research and assess sources of intelligence on trends in all sectors of the food industry.
LO3 Evaluate the importance of innovation in the food industry and assess the process of innovation management.
LO4 Create a fully costed business plan for the development of a new food enterprise.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Consumer-driven Innovations
Stages in New Food Product Development. Trends in the food industry. Designing food products for the market.
Innovations in the Food Industry
Innovation in Foods: Organics, Slow Foods, Functional Foods, Genetically Modified Foods, Pure foods, Foods for health and wellness. Innovation in Processing and Food Security: Packaging, Labelling, Regulations, Health Claims. Ethical considerations.
Innovations in Food Supply Chain
Transport, Supply chain management. Food miles. Local Production. Seasonal Production.
Marketing and Costing requirements for a food business
Market Research: Primary and Secondary, Qualitative and Quantitative, Target Market. Marketing Mix: Product, Price, Place and Promotion, patents and intellectual property. Costing and Funding: Start-up costs, cash flow, profit & loss and balance sheet. Sources of finance for a business – banks, investors, state supports, grants, crowd funding.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 50
Timing Week 12 Learning Outcomes 1,2,3,4
Assessment Description
Create a fully costed business plan for the placing on the market of a food or healthcare product
Assessment Type Essay % of Total Mark 20
Timing Week 6 Learning Outcomes 1,2,3
Assessment Description
Written essay or report on course material
Assessment Type Other % of Total Mark 30
Timing Week 10 Learning Outcomes 1,2,3
Assessment Description
Written Assessment on course material
No End of Module Formal Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact No Description Every Week 2.00 2
Tutorial Contact No Description Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact No Description Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • Fuller, Gordon W.. (2011), New Food Product Development: From concept to marketplace, 3rd. CRC Press, Boca Raton, [ISBN: 9781439818657].
  • Brody, A.L. and Lord, J.B.. (2007), Developing New Food Products for a Changing Marketplace, 2nd. CRC Press, Boca Raton, Fla., [ISBN: 9780849328336].
  • Rama, Ruth editor. (2008), Handbook of innovation in the food and drink industry, Haworth Press, New York, [ISBN: 1560222980].
  • Trott, P.. (2012), Innovation management and new product development, 5th. Pearson Education Limited, London, [ISBN: 9780273736561].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_SHERB_8 Bachelor of Science (Honours) in Herbal Science 8 Mandatory
CR_SNHSC_8 Bachelor of Science (Honours) in Nutrition and Health Science 8 Mandatory