Part A: Course Overview

Course Title: Food Industry Management

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2645

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

 Sem 2 2022,
Sem 2 2023,
Sem 2 2024

Course Coordinator: Dr Penny Brotja

Course Coordinator Phone: +61 3 9925

Course Coordinator Email: penny.brotja2@rmit.edu.au


Pre-requisite Courses and Assumed Knowledge and Capabilities

None


Course Description

This course seeks to develop an understanding of the fundamentals of innovation and design thinking including business strategies and tools needed to enhance performance and competitiveness in the food industry. These strategies and tools are aligned with the new digital and technology-driven business reality where the need to continuously innovate as demanded by customers.

You will learn how to create, evaluate and extend compelling food value propositions and design a business model that will allow for entry into the marketplace. Each participant will learn how to apply design thinking methodology to research, develop and implement their food idea. They will also understand how theory, tools and industry information can be applied to align with internal and external stakeholders’ requirements for market performance.

The learning outcomes will allow students to understand how to fit all the business and product pieces together to execute a pathway for a successful food business. Each student will have the knowledge and tools to understand:

  • how to have an entrepreneurial mindset;
  • how to design and undertake market research:
  • how to evaluate novel ideas:
  • how to bring a new food idea to market;
  • how to apply innovation techniques to extend or add a new product to an existing organisation; and
  • how to present and sell your idea to an audience of venture capitalists or funders.


Objectives/Learning Outcomes/Capability Development

Course Learning Outcomes (CLOs)

On completion of this course, you should be able to:


CLO1: Demonstrate a clear understanding of the food product innovation management and the principles of the Stage-Gate process for innovation management
CLO2: Critically analyse emerging consumer trends and the changing nature food industry
CLO3: Understand the essentials of food advertising and marketing, and principles of financial management
CLO4: Provide strategic leadership and work in teams to achieve identified goals
CLO5: Effectively communicate with the industry stakeholders to attain valuable outcomes


This course contributes to the following Program Learning Outcomes (PLO) at AQF Level 9 in MC237 Master of Food Science and Technology

PLO 2. Critically analyse and solve problems in food science and technology
PLO 3. Apply food science and technology knowledge and skills
PLO 4. Communicate technical knowledge
PLO 5. Display personal and professional responsibility


Overview of Learning Activities

The learning activities included in this course are:

  • Recorded lectures presenting themes, contents and ideas
  • Supervised and unsupervised group work to brainstorm, analyse, discuss and document the most recent advances and trends
  • Tutorials on selected topics
  • Case studies
  • Written group and/or individual reports requiring an understanding and integration of the content
  • Private study where you will review the information presented in lectures and tutorials


Overview of Learning Resources

You will be referred to relevant texts, library resources, databases, patents and reliable, authoritative internet sites.

You will be provided with materials required for case studies and tutorials.


Overview of Assessment

Note that: This course has no hurdle requirements.

Assessments Tasks

Assessment Task 1: Market research, problem exploration and definition (individual assignment)
Weighting 20%
This assessment task supports CLOs 1 and 2

Assessment Task 2: Business case (group assignment)
Weighting 30% (25% report & 5% personal reflections)
This assessment task supports CLOs 1 to 4

Assessment Task 3: Business pitch (group activity)
Weighting 30%
This assessment task supports CLOs 1 to 5

Assessment Task 4: In-depth case study (individual assignment)
Weighting 20%
This assessment task supports CLOs 1 to 4