LV EN RU DE FR

Innovation of Food System

Course developers

Prior knowledge

Ekon5152, Research Methods

VadZ5090, Agribusiness Planning and Evaluation of Investment Projects

Replaced course

PārZM007 [GPARM007] Innovation of Food System

Course abstract

The course provides extended knowledge on the development of new, innovative products in the food industry. The course include the latest scientific and professional interdisciplinary issues in the food industry on creative methods for generating ideas, product prototyping and development in food production. Commercialization of innovation and protection of intellectual property. The course allows to discover new product development concepts and development perspectives.

Learning outcomes and their assessment

Deep knowledge and understanding the process of developing new products in the food industry. Seminar.
Knowledge of new product management process in overall business. Practical work.
Knowledge of economic support and intellectual property protection in the EU common area. Home works.
Understanding of the role of a new product in company development. Seminar.
Ability to organize and reasonably discuss new product development and commercialization process. Seminar.
Ability to independently develop a research plan for new product development and discuss planning issues. Practical work.
Ability to make independent decision in planning new product development and commercialization process. Practical work.
Demonstrate critical thinking skills in the innovation development process. Seminar.
Ability to independently develop a plan for innovation in the food industry. Practical work.
Ability to formulate and critically analyse regularities in the process of new product development. Final thesis.
Ability to formulate and critically analyse problems in planning and control. Final thesis.
Ability to justify decisions, perform additional analysis and provide solutions if needed. Final thesis presentation.
Ability to understand and find solutions for new product development in the food industry. Final thesis.

Course Content(Calendar)

1. Lecture. Innovation, types of innovation their differences. Innovation in a European and global context. Development of new products and their importance in business and its development. Practical work. Recent developments in the food sector and opportunities for new product development. Seminar. Developments in the food sector and innovation.
2. Lecture. Development of new products in research centres and their role in the development of the food production sector. The European Union support system for innovation development. Transfer of knowledge and technology in a collaborative model science - production or production - science.
3. Lecture. Intellectual property protection and its implementation in Latvian and international environment. Types of Intellectual Property Rights; methods of protection. Practical work. Simplified preparation of intellectual property protection application. Seminar Discussion on the role of intellectual property protection in innovation development.
4. Lecture. Process of developing new products in a food production company. Innovation role in product life cycle and business development. Strategic and conceptual modelling of new products in a company.
5. Lecture. New Product Development Process - Idea, Prototype, Development, Commercialization. Creative thinking methods and their application in new product development. Implementing a conceptual approach for new product development. Practical work. Using a context map and developing a product development plan. Homework. SWOT analysis to evaluate the new product concept.
6. Seminar. New product concept presentation and discussion.
Lecture. Ideas generation technics and using them for new ideas. Evaluation and selection of ideas. Practical work. Using Ideas generation technics for new ideas. Analysis and selection of ideas. Homework. New product architecture and design development.
7. Seminar. Presentation and discussion on the architecture and design of the new idea appropriately of actuality in the food industry.
Lecture. Using different techniques for prototyping. Basic principles of technological processes of food production. Ways of testing prototypes of new product development. Product refinement to pilot product. Practical work. Selection and suitability of technological processes of food production. Testing of prototypes and aggregation and analysis of results.
8. Lecture. Product development stage. Improvement of technological processes and quality management of the new product from prototype to pilot product. Practical work. Simplified documentation of quality management using processing technology scheme.
9. Lecture. Market and economic aspects of new product development. Financial support for the implementation of new products. Practical work. Selection of support project application and preparation of proposal.
10. Lecture. The commercialization phase of new products. Product sales strategy. Practical work. Target market identification and profile development. Planning and justification of sales promotion activities. Homework. Development of a plan of sales activities for the new product.
Seminar. Evaluation of the effectiveness of marketing activities.
11. Lecture. SWOT analysis of new product development. Risk identification and evaluation. Using Criticism to Improve Your Product. Homework. SWOT analysis of the new product and suggestions for improvement. Seminar. Discussion of new product improvement.
12. Seminar. Final thesis - Presentation of the support project proposal for the new product development and introduction into production.

Requirements for awarding credit points

Study course evaluation - examination. To qualify for the exam, the student must:
•Develop and present 4 homework for the new product development progress.
• Participate in individual and group works and seminars.
• Complete and submit the final thesis (support project proposal development).
On the day of the exam you have to present the independently developed support project proposal.

Description of the organization and tasks of students’ independent work

During the semester, students must prepare 4 reports (Homework) for the new product development progress
, select and prepare a draft support project proposal. Students submit their papers electronically.

Criteria for Evaluating Learning Outcomes

Practical works and participation in seminars are evaluated on a scale from excellent to almost satisfactory.
In case of non-attendance of the classes, submit the developed reports (homework) and defend individually. In some cases, the lecturer may apply for additional reports on the absent class. The examination grade of the study course depends on the accumulative assessment of the individual and group work, seminars and final thesis (development and presentation of the support project proposal) - it is calculated as the arithmetic mean of the marks obtained during the course.

Compulsory reading

1. Tidd J., Bessant J., Pavitt K. Managing innovation: integrating technological, market and organizational change. Chichester, United Kingdom: John Wiley & Sons, 2001. 388 p.
2. Von Stamm B. Managing innovation, design and creativity. 2nd ed. Chichester, UK ;Hoboken, NJ: John Wiley & Sons, 2008. 572 p. ISBN 9780470510667 (pbk)
3. R&D management in the knowledge era: challenges of emerging technologies. T. Daim ed. Cham: Springer, 2019. 624 p. Innovation, Technology, and Knowledge Management, ISBN 9783030154080
4. Lorenzo O., Kawalek P., Wharton L. Entrepreneurship, innovation and technology: a guide to core models and tools. Abingdon, Oxon; New York, NY: Routledge, 2018. 116 p. Routledge focus. ISBN 9781138497610
5. Fuller. G.W. New Food Product Development, CRC Press, 2011. 508 p. FRANC&TAYLOR datu bāzes grāmatas.

Further reading

1. Handbook of research on innovation and entrepreneurship. Edited by D. B. Audretsch ... [et al.]. Cheltenham, UK; Northampton, MA: Edward Elgar; 2011. 510 p. ISBN 9781848440876 (hbk.)
2. Bessant J., Goller I. Creativity for innovation management. Abingdon, Oxon; New York: Routledge, 2017. 332 p. ISBN 9781138641303
3. Innovative Food Processing Technologies: extraction, separation, component modification, and process intensification< Edited by K. Knoerzer, P. Juliano, G. Smithers. Duxford: Woodhead Publishing is an imprint of Elsevier, 2016. 481 p. Woodhead Publishing Series in Food Science, Technology and Nutrition; 302. ISBN 9780081002940.
4. Novel food processing [elektroniskais resurss]: effects on rheological and functional properties. Edited by J. Ahmed ... [et al.]. Boca Raton, Fla.: CRC Press, 2010. 510 p. ISBN 9781420071221 E-grāmata. Pieejama LLU tīklā Taylor & Francis Group CRC Press e-grāmata. Pieejams: https://www.taylorfrancis.com/books/9780429149993

Periodicals and other sources

1. Innovative Food Science and Emerging Technologies. ISSN: 1466-8564
2. Trends in Food Science & Technology. ISSN: 0924-2244
3. Marketing & Innovation Magazine https://issuu.com/eurest/docs/2016_marketing_magazine_eurest
4. Food Innovation https://www.yumpu.com/es/document/view/59239802/food-innovation-1

Notes

Limited elective course in the academic master studies programme “Agrifood Business Management”.