This is a project based module where qualitative and quantitative techniques will be applied to develop innovative food concepts and a supportive business plan
To equip students with the skills for conducting product development projects (up to concept and businesses plan stage) in the food industry.
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
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.
Statement on Teaching, Learning and Assessment
"This module is based around an enquiry based learning exercise where students engage in a real food NPD project. Working independently (simulating industry) students will develop a new food product concept and business plan from scratch. Throughout the module students will be following a structured NPD program where unsupervised time will be focussed on actual activities including a focus group discussion and a shop survey. The module (week 1 – 9) will have 1 hour of lectures and 1 hour of tutorials where theories and NPD practices are introduced and explored. Students will also have formalised planned meetings with a tutor to present progress and future work. This will simulate the regular NPD team meetings that occur in the food industry. From week 10 – 12 tutorials, lectures and team meetings will be replaced with 3 hour practicals to complete some exploratory food NPD to support the business plan and concept generation. These teaching and learning strategies focus on developing students’ skills in accordance with Abertay graduate attributes. The level of understanding and application is commensurate with this level of study. "
Teaching and Learning Work Loads
|Supervised Practical Activity||12|
|Unsupervised Practical Activity||24|
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.
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 2018/19 , and may be subject to change for future years.