HOSP8022 - New Product Innovation

Module Details

Module Code: HOSP8022
Title: New Product Innovation
Long Title: New Product Innovation
NFQ Level: Advanced
Valid From: Semester 1 - 2023/24 ( September 2023 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: no programmes
Module Description: This module aims to coalesce and build on modules previously undertaken in the Bachelor of Arts (Honours) in Home Economics and Business. In this module, students will embark on a journey where they will develop an innovative, creative and sustainable idea and bring it through the product development process to product launch. Students will then pitch and showcase their product to a panel of judges.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Develop an innovative product that serves Home Economics and / or Business sector
LO2 Demonstrate sustainable and environmental practices throughout the product development process
LO3 Overcome challenges and constraints that present themselves during the product development process
LO4 Apply EU and Irish legislative requirements to packaging and labelling
LO5 Undertake a professional product launch presentation showcase and pitch
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
Developing an innovative product
Evaluating existing products that serve the Home Economics and/or Business arena e.g., background/rationale of product, cost, USP, ease for user, availability, trends. Developing a prototype product, testing it before validation followed by product launch.
Sustainable and environmental practices
Bearing in mind UN SDG's develop an innovative, sustainability minded product. Ethical, social and sustainable initiatives e.g. Organic, Fairtrade, Ethical Trade Movement
Overcoming challenges
Trials and tribulations in developing products e.g. risk, failure, uncertainties, cost, sourcing etc. Methods of how to potentially navigate these challenges e.g. problem solving, lateral thinking, new technology, creative thinking skills and solutions, design thinking, planning, teamwork, networking etc. will be discussed. Input from guest speakers.
EU and Irish legislation
Current legislation regarding food packaging and food packaging materials with a particular focus on recyclables, reusables, reduced plastic etc. Investigating food labelling requirements - general, nutrition, allergen, nutrition claims etc. Guidelines around marketing terms e.g. Artisan, Guaranteed Irish etc
Product launch
Identifying winning ideas and translating them into marketable products. Showcasing and pitching a finished product prototype that demonstrates creative confidence and effective communication.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 35
Timing Week 12 Learning Outcomes 1,2,3
Assessment Description
Create a product that meets market demands, is sustainable, well thought through and manufactured and is legislative compliant. Students will receive continuous formative feedback as they
progress through the product development process
Assessment Type Presentation % of Total Mark 40
Timing Week 12 Learning Outcomes 5
Assessment Description
Develop a poster, stand and successful pitch based on their innovative and sustainable product
Assessment Type Written Report % of Total Mark 25
Timing Week 13 Learning Outcomes 1,2,3,4,5
Assessment Description
An account of the application of the new product development process (submitted weekly with formative feedback throughout), evaluation of product and of showcase pitch, poster and stand.
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

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 Theory Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Research and study Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Research and study Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
 
Module Resources
Recommended Book Resources
  • Gordon W. Fuller. (2016), New Food Product Development, 3rd Edition. CRC Press, [ISBN: 9781439818657].
  • Trott, P. (2020), Innovation Management and New Product Development, 5th Edition. Pearson Higher Ed, [ISBN: 9781292251547].
  • Karl T. Ulrich,Steven D. Eppinger. Product Design and Development, 7th Edition. [ISBN: 9781259297137].
Supplementary Book Resources
  • Fadi Aramouni,Kathryn Deschenes. (2017), Methods for Developing New Food Products, 2nd Edition. Destech Publications Incorporated, [ISBN: 9781605954325].
  • Brody, A. L., Lord, J. B. (2007), Developing New Food Products for a Changing Marketplace, CRC Press, [ISBN: 1566767784].
  • Lawless, H.T. & Heymann H. (2010), Sensory Evaluation of Food, 2nd Edition. Springer, New York, p.596, [ISBN: 9781441964878].
  • Tessa Stuart. (2013), Packed - The Food Entrepreneur's Guide, Stamford Brook Press, [ISBN: 9780957602809].
Supplementary Article/Paper Resources
Other Resources