MGX9810

Food innovation management ( 6 points, SCA Band 2, 0.125 EFTSL)

Leader: Dr Lawrie Dooley

Offered:
Peninsula First semester 2005 (OCL)
Peninsula First semester 2005 (OCL-RESBLK)

Synopsis: This unit provides an introduction to the value chain as a source of innovation in the food industry. Managing the new product development process. Commercialization of innovations and protection of intellectual property. Strategies for collaborative development of innovative food products. Impact of manufacturer-retailer relationships on the food innovation process

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: Off-campus with residential blocks.