Description
This is a project based module where qualitative and quantitative techniques will be applied to develop innovative food concepts and a supportive business plan
Aims
To equip students with the skills for conducting product development projects (up to concept and businesses plan stage) in the food industry.
Learning Outcomes
By the end of this module the student should be able to:
1. Appraise the various steps in a structured new product development program and critique its usefulness for various types of innovation
2. Design a food NPD project up to the concept and business plan stage.
3. Critically evaluate the types of consumer / marketing tests / surveys for NPD and defend the selection and running of appropriate test
4. Develop and write an effective concept and business plan including financial evaluation
Indicative Content
1 Food New Product Development theory and practice
RG Cooper stage gate model and food modifications. Idea generation and screening.Ideas, concepts and specifications (the development). Concept development and screening “me too”, incremental and radical innovation in the food industry. Factors critical for successful food new product development
2 Consumer Research
Primary and secondary market research. Qualitative and quantitative consumer research for NPD. Focus groups for concept building, developing and screening. Shop surveys
3 Business Plan
Own label versus branded. Basic financial appraisal of NPD project.. Appropriate marketing and price strategy. Introduction to scale up and production issues from and NPD perspective.
4 Food Ingredients
Modern food ingredients explored. Food additives – functionality , interactions. Raw materials managed.
Teaching and Learning Work Loads
| Teaching and Learning Method | Hours |
| Lecture | 12 |
| Tutorial/Seminar | 12 |
| Practical Activity | 36 |
| Assessment | 40 |
| Independent | 100 |
| Total | 200 |
Guidance notes
SCQF Level - The Scottish Credit and Qualifications Framework provides an indication of the complexity of award qualifications and associated learning and operates on an ascending numeric scale from Levels 1-12 with SCQF Level 10 equating to a Scottish undergraduate Honours degree.
Credit Value – The total value of SCQF credits for the module. 20 credits are the equivalent of 10 ECTS credits. A full-time student should normally register for 60 SCQF credits per semester.
Disclaimer
We make every effort to ensure that the information on our website is accurate but it is possible that some changes may occur prior to the academic year of entry. The modules listed in this catalogue are offered subject to availability during academic year 2021/22 , and may be subject to change for future years.
