Maisto sistemų inovacijos (ABM)
Dalyko studijų rezultatai
1. Will know about the new product development process and their role to business management process.
2. To be able to perform in-depth analysis and evaluation of new product quality in development process.
3. Skills to assess new product prototype and chose the best sample.
4. Will be able to use the theory of project management to improve the organization's activities of new product development process.
5. Competences to demonstrate initiative and responsibility in planning and decision making process.
Dalyko turinys
1. Introduction. General aspects of Innovation.
2. Innovation concepts - product innovation and process innovation.
3. Innovation support system in EU.
4. Strategies for product innovation.
5. Organizing for new product development in enterprises.
6. The generation of New Product Idea. Individual work – creative thinking methods.
7. Product development process - From idea to product concept and prototype.
8. Product development process – From prototype to pilot production.
9. Marketing and economical aspects for innovation.
10. Innovation commercialization stage. Individual work – marketing activities and promotional plan.
11. Protection of intellectual properties rights.
12. Course project “New product development strategy - from idea to promotion plan”.
Dalyko studijos valandomis
Lectures 25 hours
Practicums 35 hours
Self-study 140 hours
Total 200 hours
Studijų rezultatų vertinimas
Group work on problem task with presentation of main outcomes – 10%
Cumulative assignment of 4 practical home assignments – 10%
Course project on problem task with presentation of main outcomes – 20%
Examination – 60%
Literatūra
Required reading:
1. Fuller G.W. New Food Product Development, CRC Press , 2005, 388 p.
2. Tidd, Joe, Managing innovation : integrating technological, market and organizational change / Joe Tidd, John Bessant, Keith Pavitt. 2nd ed. Chichester, United Kingdom : John Wiley & Sons, 2001 xiii, 388 lpp. : il., diagr., sh. ; 25 cm. ISBN 0471496154.
3. 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.).
Recommended reading:
1. Kotler, Philip, Principles of marketing / Philip Kotler, Gary Armstrong, Peggy H. Cunningham. 6th Canadian ed. Toronto : Pearson/Prentice Hall, c2005. xxii, 751, [59] lpp. : krās. il. ; 29 cm. ISBN 0131216198.
2. Innovation in healthy and functional foods / edited by Dilip Ghosh. [u.c.]. Boca Raton [u.c.] : CRC Press 1 tiešsaistes resurss (42 datnes, 579 lapas) : diagrammas, ilustrācijas, shēmas, tabulas. ISBN 9781439862698.
3. Construction innovation and process improvement / edited by Akintola Akintoye, Jack S. Goulding, and Girma Zawdie. Chichester, West Sussex, U.K. ;Ames, Iowa : Wiley-Blackwell, 2012. xii, 443 lpp. : il., tab. ; 25 cm. ISBN 9781405156486 (hbk.).
4. Kotler, Philip, Principles of marketing / Philip Kotler, Gary Armstrong, Peggy H. Cunningham. 6th Canadian ed. Toronto : Pearson/Prentice Hall, c2005. xxii, 751, [59] lpp. : krās. il. ; 29 cm. ISBN 0131216198.
5. Food product innovation A background paper, http://www.fao.org/docrep/016/j7193e/j7193e.pdf
