MKX9920

Food innovation management (6 points)

(BUS)

Leader: Dr Lawrie Dooley

Offered:
Peninsula First semester 2004 (OCL)
Peninsula First semester 2005 (OCL)

Synopsis:

Objectives: 1.Analyse the value chain as a source of innovation in the food industry 2.Describe and critically analyse the new product planning process 3.Assess a range of methods for commercialization of innovations and protection of intellectual property 4.Analyse the strategies for managing the collaborative development of innovative food products 5.Examine the implications of manufacturer-retailer relationships on the food innovation planning process

Assessment: Assignment 1 (5000 words) 50% + Assignment 2 (3000 words): 30% + Individual presentation: 20%

Off-campus attendance requirements: Study is on-line by flexible delivery and in residential blocks