MGX9810 - Food innovation management

Leader: Dr Lawrie Dooley

Offered

Peninsula First semester 2007 (Off-campus)

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

The learning goals associated with this unit are to:

• develop in-depth knowledge of the value chain as a source of innovation in the food industry
• gain insight into the impact of manufacturer-retailer relationships on the food innovation process
• acquire knowledge of the commercialisation of innovations and thr protection of intellectual property
• apply tools and techniques to analyse the collaborative development of innovative food products
• apply analytical methods to managing the new product development process.

Assessment

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

Off Campus Attendance Requirements

Off-campus with residential blocks.