| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | New Food Product Development I |
| Course code | PārZ3074 |
| Credit points (ECTS) | 3 |
| Total Hours in Course | 81 |
| Number of hours for lectures | 8 |
| Number of hours for seminars and practical classes | 24 |
| Independent study hours | 49 |
| Date of course confirmation | 16/02/2016 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., asoc. prof. Dace Kļava |
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| Prior knowledge | |
| PārZ2004, Food Engineering and Equipment I |
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| Course abstract | |
| Students acquire knowledge of the new product development process and the role of enterprises and research. Acquainted with the idea generation methods, product prototype development and testing methods. As part of the commercialization phase, it creates the design of the new product and learns the sales methods and opportunities. | |
| Learning outcomes and their assessment | |
| Knowledge and understanding of the new product development process in enterprises or research, as well as an understanding of key concepts and regularities. 1st, 2nd, 3rd tests.
Ability to develop new food product development concept, discuss and justify new product needs and quality requirements. Practical works, 1st, 2nd, 3rd, 4th homework, workshops. Competence to be able to collect and analyse information, to deal with the industry and product development-related problems, to make decisions on new product development progress of the work team. Practical works, independent work, final workshop. |
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| Course Content(Calendar) | |
| 1.Lecture. Innovations, innovative company, innovative activity. Concepts, differences, understanding of their necessity in business. Tendencies in the food sector and the opportunities for new product development -1h.
2.Group work and workshop - to get acquainted with the latest trends in certain food sectors, and discuss the future development directions - 2h. Test 1 Concepts, their differences, latest trends in the industry. 3.Lecture. New product development methods, the choice and the employment opportunities in manufacturing and research - 1h. Home work (HW). New product development methods for the selection and justification of different modelling exercises. 4.Workshop. Presentation of homework and discussion of the advantages and disadvantages of model choice. 2h. 5.Lecture. Tools for developing innovative solutions - creative thinking methods for ideas generating. Evaluation of ideas and development of product development plan - 1h. 6.Practical work. Methods of Generating Ideas - Brainstorming, Analogical Reasoning, Random Name, etc. - 2h. 7.Practical lesson. Creating and evaluating an idea description compared to analogous products -2h. HW. Preparation of Product development plan. 8.Workshop. Presentation of product development plan and self-assessment 2h. Test 2 Methods of developing new products and generating ideas, their evaluation. 9.Lecture. The prototype development phase. Developing, testing and completing prototypes 1h. 10.Practical work. Development and presentation of prototype development and control scheme 2h. 11.Lecture. Product development phase. Developing the required documentation for the new product. Intellectual Property Rights Protection - 2h. 12.Lecture. Commercialization of new products. Product sales strategy. Product sales design development. Sales promotion planning - 2h. 13.Practical work. Development of product sales design using creative methods. HW. Creating a product design description and developing a prototype - 2h. 14.Workshop. Product sales design prototype presentation - 2h. 15.Practical work. Sales promotion development through methods of creative thinking - 2h. HW. Development of sales promotion calendar. 16.Workshop on the role of promotional activities in commercializing innovations - 2h. Test 3 Sales activities and the justification for the use. 17.Workshop on innovation as a factor of economic growth in a manufacturing company - 2h. 18.Final workshop - independent work prepare of new product development plan in different modelling systems and presentation - 2h. |
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| Requirements for awarding credit points | |
| Examination. During the semester, students write 3 tests, participate in workshops, develop and defend homework and finally prepare product development plan in different modelling systems, receiving an assessment that forms the accumulative exam mark. | |
| Description of the organization and tasks of students’ independent work | |
| Studying literature, summarizing and analysing it, for developing home works and presenting in seminars.
1st HW Individual written work, which aims to promote students' understanding and strengthen knowledge of new product development methods and choices in different situations. 2nd HW Developing a new product development plan that describes the idea's vision as a product with organoleptic qualities, packaging size and material, expected target market, and potential competitiveness. 3rd HW Using creative approach, students independently develop and present the new product design and prototype - packaging material and type, label, logo, using colours, text selection. 4th HW individually describe sales promotion activities and develop a reasonable marketing activity plan. During the seminar, students argumented, discuss and defend the sales promotion plan. |
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| Criteria for Evaluating Learning Outcomes | |
| Assessment of the study course exam depends on the study course tests, practical work, seminars and accumulative assessment of independent work.
A student can get a successful mark on the test if at least 50% of the test questions are answered correctly. Home assignments and independent work are assessed according to the set scoring scale from excellent to almost satisfactory. The examination mark is calculated as the arithmetic mean, which is calculated. |
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| Compulsory reading | |
| 1.Handbook of research on innovation and entrepreneurship / edited by David B. Audretsch ... [et al.]. Cheltenham, UK ;Northampton, MA : Edward Elgar ; c2011. xvi, 510 lpp. : il. ; 25 cm. ISBN 9781848440876 (hbk.)
2.Kotler, Philip Mārketings no A līdz Z / Filips Kotlers ; no angļu valodas tulkojusi Teika Lapsa. Rīga : Jumava, c2007 204, [1] lpp. : tab. ; 20 cm. ISBN 9789984382524 3.Inovatīvās darbības pamatelementi : rokasgrāmata maziem un vidējiem uzņēmumiem / Latvijas Republikas Ekonomikas ministrija ; [priekšvārda autors Arturs Krišjānis Kariņš]. Rīga : Latvijas Republikas Ekonomikas ministrija, 2005 248 lpp. : il., tab ; 24 cm. ISBN 9984 4.Goller, Ina Creativity for innovation management / John Bessant, Ina Goller. Abingdon, Oxon ;New York : Routledge, 2017. x, 332 lpp. : ilustrācijas. ISBN 9781138641303 (hardback) |
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| Further reading | |
| Fuller. G.W. New Food Product Development, CRC Press, 2011.- 508p.; | |
| Periodicals and other sources | |
| Innovative Food Science and Emerging Technologies, ISSN: 1466-8564 rends in Food Science & Technology,ISSN: 0924-2244 | |
| Notes | |
| Mandatory course of academic bachelor study program "Food Quality and Innovations" for students | |