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MGMT8008 - Food Innovation

Title:Food Innovation
Long Title:Food Innovation
Module Code:MGMT8008
Duration:1 Semester
Credits: 5
NFQ Level:Advanced
Field of Study: Food Processing
Valid From: Semester 1 - 2019/20 ( September 2019 )
Module Delivered in 2 programme(s)
Module Coordinator: Brigid Lucey
Module Author: Aoife McCarthy
Module Description: The module will enable students to research and assess trends in the consumption, preparation, retailing, processing and production of foods and to exploit these trends for profit.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Describe in detail the stages involved in the process of new food product development.
LO2 Research and assess sources of intelligence on trends in all sectors of the food industry.
LO3 Evaluate the importance of innovation in the food industry and assess the process of innovation management.
LO4 Create a fully costed business plan for the development of a new food enterprise.
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).

Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.

No requirements listed

Module Content & Assessment

Indicative Content
Consumer-driven Innovations
Stages in New Food Product Development. Trends in the food industry. Designing food products for the market.
Innovations in the Food Industry
Innovation in Foods: Organics, Slow Foods, Functional Foods, Genetically Modified Foods, Pure foods, Foods for health and wellness. Innovation in Processing and Food Security: Packaging, Labelling, Regulations, Health Claims. Ethical considerations.
Innovations in Food Supply Chain
Transport, Supply chain management. Food miles. Local Production. Seasonal Production.
Marketing and Costing requirements for a food business
Market Research: Primary and Secondary, Qualitative and Quantitative, Target Market. Marketing Mix: Product, Price, Place and Promotion, patents and intellectual property. Costing and Funding: Start-up costs, cash flow, profit & loss and balance sheet. Sources of finance for a business – banks, investors, state supports, grants, crowd funding.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Project Create a fully costed business plan for the placing on the market of a food or healthcare product 1,2,3,4 50.0 Week 12
Essay Written essay or report on course material 1,2,3 20.0 Week 6
Other Written Assessment on course material 1,2,3 30.0 Week 10
No End of Module Formal Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The institute reserves the right to alter the nature and timings of assessment


Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture No Description 2.0 Every Week 2.00
Tutorial No Description 1.0 Every Week 1.00
Independent & Directed Learning (Non-contact) No Description 4.0 Every Week 4.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.

Module Resources

Recommended Book Resources
  • Fuller, Gordon W. 2011, New Food Product Development: From concept to marketplace, 3rd Ed., CRC Press Boca Raton [ISBN: 9781439818657]
  • Brody, A.L. and Lord, J.B. 2007, Developing New Food Products for a Changing Marketplace, 2nd Ed., CRC Press Boca Raton, Fla. [ISBN: 9780849328336]
  • Rama, Ruth editor 2008, Handbook of innovation in the food and drink industry, Haworth Press New York [ISBN: 1560222980]
  • Trott, P. 2012, Innovation management and new product development, 5th Ed., Pearson Education Limited London [ISBN: 9780273736561]
This module does not have any article/paper resources
Other Resources

Module Delivered in

Programme Code Programme Semester Delivery
CR_SHERB_8 Bachelor of Science (Honours) in Herbal Science 8 Mandatory
CR_SNHSC_8 Bachelor of Science (Honours) in Nutrition and Health Science 8 Mandatory

Cork Institute of Technology
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Email: help@cit.edu.ie