INNOVATION AND NEW PRODUCT DESIGN - 2021/2
Module code: MAN3168
In light of the Covid-19 pandemic, and in a departure from previous academic years and previously published information, the University has had to change the delivery (and in some cases the content) of its programmes, together with certain University services and facilities for the academic year 2020/21.
These changes include the implementation of a hybrid teaching approach during 2020/21. Detailed information on all changes is available at: https://www.surrey.ac.uk/coronavirus/course-changes. This webpage sets out information relating to general University changes, and will also direct you to consider additional specific information relating to your chosen programme.
Prior to registering online, you must read this general information and all relevant additional programme specific information. By completing online registration, you acknowledge that you have read such content, and accept all such changes.
The module focuses on issues central to innovation and the development of new products in the food and food services industries. It discusses technical issues to accelerate the development process and management strategies to reduce cost and reduce failure rates. It includes first-hand experiences of those who have developed products in these sectors and also first-hand experience of the early stages of the development of a new product. The modules asks students to pull together various aspects of their previous modules to develop a well-argued, holistic report that discusses how various influences come together to make a strategic decision about the continued development of a product.
Hospitality, Tourism & Events Management
KELLY Karen (Hosp & Tour)
Number of Credits: 30
ECTS Credits: 15
Framework: FHEQ Level 6
JACs code: N862
Module cap (Maximum number of students): N/A
Prerequisites / Co-requisites
• Overview of innovation and product development: definition and drivers
• Food and food service trends
• NPD in food service and food product sectors
• Application of market research in product development
• Food safety management – HACCP
• Sustainability in product development
• Legal issues in labelling and marketing products
• Application of sensory analysis and consumer research in product development
|Assessment type||Unit of assessment||Weighting|
|Project (Group/Individual/Dissertation)||Individual product development report (5000 words)||100|
The assessment strategy is designed to provide students with the opportunity to demonstrate
Their ability to collect and report relevant data, and to justify their decisions over the progress of an INPD project.
Thus, the summative assessment for this module consists of:
• An individual report covering various elements of the INPD process, culminating in a justified decision over whether the INPD project should continue.
Formative assessment is via group presentations, where feed forward will also be provided.
Feed forward will be given in presentations, each of which links to a section of the final report. Feedback on the final submission will be given through in text comments and the standard University Feedback form, which identifies what was done well, and what could be improved.
- Definition of innovation and new product development and its drivers
- Analysis of the factors that determine new product success
- A comprehensive understanding of various disciplines applied in various phases of new product development and how these inform management decisions
|001||Have a comprehensive knowledge of innovation and the food product development process||K|
|002||Be able to critically evaluate the influence of consumers on the direction of new product and service development||CK|
|003||Be able to critically assess and evaluate strategies adopted by management in the development of new product lines||CT|
|004||Be able to critically evaluate product/service proposals||CPT|
|005||Be able to research a new product concept using appropriate methods and produce a coherent and detailed project report critically evaluating the evidence collected to support a go/no go conclusion.||CKPT|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Overall student workload
Independent Study Hours: 267
Lecture Hours: 22
Seminar Hours: 11
Methods of Teaching / Learning
The learning and teaching strategy is designed to develop students’ knowledge and appreciation of the issues that arise in INPD, and how these come together to determine if an INPD project should progress.
The learning and teaching methods include:
• Lectures covering keys issues in NPD
• Outside speakers covering experiences of NPD in food-service and food product development; legal issues in the labelling of products
• Guided data collection to support the report (carried out in small groups)
• Seminar group presentations covering data collected to support one element of the final report, with feedback
Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.
Reading list for INNOVATION AND NEW PRODUCT DESIGN : http://aspire.surrey.ac.uk/modules/man3168
Programmes this module appears in
|International Hospitality Management BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
|International Hospitality and Tourism Management BSc (Hons)||2||Optional||A weighted aggregate mark of 40% is required to pass the module|
Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2021/2 academic year.