Objectives and competences
The main objective of this course is to provide students with an integrated knowledge of the concepts, techniques and strategies of Innovation Management. Explain the most relevant methodologies involved in the application of innovation projects: diagnosis and action plan; reengineering, value analysis, idea generation, project management and development, process analysis, new food development/reformulation of existing products, and food chain safety management. Identify sources and methods for collecting and analyzing ideas, establish the general principles of market analysis and discuss the fundamental principles of organizing innovation projects and acquire skills in managing project work teams. The acquired skills should allow students to be able to design, implement and maintain an Innovation Management System in an Organization.
Teaching Methodologies
The course is structured in lectures, practical classes and workshops. The lectures are of content exposition followed by examples and demonstrations being supported by multimedia tools. Theoretical-practical classes and workshops will deepen and discuss the subjects presented in the theoretical classes, supported by the discussion and resolution of practical cases about real situations, practical application exercises and the elaboration and presentation of different mini-projects.
Syllabus
Innovation Management:
Innovation in companies. Structured development of new products: Stage-Gate method and adaptations. Importance of innovation activity metrics. Techniques of creative thinking. Product design engineering. Direct quantitative methods: joint analysis and kansei engineering.
Project Management:
Fundamental concepts in Project Management. Project Planning. Project Team Management: creation, motivation and leadership. Project Management Tools.
Food Safety Management:
Food hygiene. HACCP methodology. Food Safety Management Systems. NP EN ISO 22000: 2005
Product Development - Ingredients and Functionalization:
Biological role, nutritional requirements, interaction with other nutrients, maximum safety levels, risk group side effects and food vectors of functional ingredients on the market.
