MANAGING INNOVATION IN THE FOOD INDUSTRY

International Teaching MANAGING INNOVATION IN THE FOOD INDUSTRY

0622800038
DIPARTIMENTO DI INGEGNERIA INDUSTRIALE
EQF7
FOOD ENGINEERING
2021/2022

YEAR OF COURSE 1
YEAR OF DIDACTIC SYSTEM 2019
SECONDO SEMESTRE
CFUHOURSACTIVITY
660LESSONS
Objectives
KNOWLEDGE AND UNDERSTANDING
THE AIM OF THE COURSE IS TO ANALYZE THE INNOVATION IN AGRI-FOOD COMPANIES IN ORDER TO VERIFY THEIR POTENTIAL TO TRANSFORM AN IDEA INTO A MEDIUM-LONG TERM CRITICAL SUCCESS FACTOR. STUDENTS WILL BE GIVEN THE TOOLS TO ANALYZE AND INTERPRET THE EVOLUTIONARY TRENDS TAKING PLACE IN THE GLOBAL MARKET, IN ORDER TO OUTLINE THE POSSIBLE INNOVATIONS TO BE INTRODUCED IN THE COMPANY: NEW PRODUCTS, NEW PRODUCTION PROCESSES, INNOVATIVE TECHNOLOGIES TO REPLACE OR INTEGRATE THOSE IN USE, AS WELL AS INNOVATIVE SOLUTIONS FOR EFFICIENCY. THE POSSIBILITY OF INTRODUCING THE IDENTIFIED INNOVATION WILL HAVE TO BE VERIFIED FOR A SPECIFIC CASE STUDY, THROUGH THE ANALYSIS OF THE EXISTING CONSTRAINTS OF ECONOMIC/FINANCIAL, LOGISTIC, LEGISLATIVE NATURE AND IN TERMS OF INTELLECTUAL PROPERTY. THE PATH TOWARDS THE INNOVATION WILL BE BASED ALSO ON THE ANALYSIS OF THE IMPACT ON THE COMPANY ORGANIZATIONAL SYSTEM: NEW LAYOUT OF THE PLANT AND UTILITIES, NEW SKILLS REQUIRED FOR THE PROPOSED INNOVATION AND THEIR IMPACT ON COMPANY ORGANIZATION, MAINTENANCE AND INVENTORY MANAGEMENT, COST-BENEFIT ANALYSIS. FINALLY, THE ROLE OF THE POSSIBLE FINANCING AND FUNDING TOOLS TO SUPPORT INNOVATION WILL BE PRESENTED, WITH SPECIFIC REFERENCE TO TRADITIONAL AND/OR INNOVATIVE TOOLS.

APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING ANALYSIS:
ABILITY TO IDENTIFY AND INTERPRET THE SIGNS OF CHANGE COMING FROM THE MARKET. ABILITY TO PROPOSE INNOVATION THAT MEETS THE IDENTIFIED NEEDS. ABILITY TO EVALUATE THE EFFECT OF INTRODUCING INNOVATION ON THE COMPANY SYSTEM. ABILITY TO CARRY OUT A CORRECT COST-BENEFIT ANALYSIS TO ASSESS THE IMPACT OF THE INTRODUCTION OF INNOVATION.

APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING DESIGN:
THE STUDENTS, BASED ON THE INFORMATION TRANSFERRED DURING THE COURSE, WILL BE ABLE TO DEVELOP A PROJECT, THROUGH WHICH TO IDENTIFY THE VARIOUS TECHNICAL, ECONOMIC AND ORGANIZATIONAL SOLUTIONS FOR THE IMPLEMENTATION AND PROTECTION OF INNOVATION.

MAKING JUDGMENTS - ENGINEERING PRACTICE:
ABILITY TO INTERPRET A COMPETITIVE CONTEXT TO IDENTIFY INNOVATION IDEAS. ABILITY TO ASSESS THE EFFECTS OF THE INTRODUCTION OF INNOVATION IN THE ENTERPRISE SYSTEM ALSO IN RELATION TO THE MICRO AND MACRO ENVIRONMENT OF REFERENCE. ABILITY TO IDENTIFY INNOVATION PROTECTION STRATEGIES. ABILITY TO SELECT POSSIBLE FORMS OF FINANCING TO FOSTER INNOVATION.

TRANSVERSAL SKILLS - COMMUNICATION SKILLS:
LEADERSHIP AND CONFLICT MANAGEMENT SKILLS STRENGTHENED THROUGH THE IMPLEMENTATION OF INNOVATION PROJECTS. ABILITY TO DRAW UP A BUSINESS INNOVATION PROPOSAL. ABILITY TO DISCUSS, WITH APPROPRIATE TERMINOLOGY, THE CONTENT OF THE PROJECT.

LEARNING SKILLS – TRANSVERSAL SKILLS:
ABILITY TO APPLY THE KNOWLEDGE ACQUIRED IN CONTEXTS DIFFERENT FROM THOSE PRESENTED DURING THE COURSE. ABILITY TO DEVELOP TOOLS FOR STRENGTHENING AND ENHANCING THE VALUE OF THE AGRI-FOOD SUPPLY CHAIN COMPANIES, ENHANCING THEIR HERITAGE OF TYPICAL AND QUALITY PRODUCTS THROUGH INNOVATION.

LEARNING SKILLS – INVESTIGATION SKILLS
ABILITY TO DECODE THE SIGNALS COMING FROM THE MARKET, IDENTIFYING INNOVATION THAT CAN BE TRANSFORMED FOR THE COMPANY INTO A MEDIUM-LONG TERM CRITICAL SUCCESS FACTOR.
Prerequisites
FOR THE SUCCESSFUL ACHIEVEMENT OF THE COURSE OBJECTIVES THE STUDENTS ARE REQUIRED TO HAVE BASIC MATHEMATICAL KNOWLEDGE, AND BASIC KNOWLEDGE RELATED TO THE DESIGN OF FOOD PLANTS.
Contents
UNIT 1: AGRIFOOD SECTOR IN THE WORLD – PERSPECTIVES (3H THEORY)
UNIT 2: TEAM BUILDING AND DEVELOPMENT (1H THEORY, 6H PRACTICE)
UNIT 3: TECHNOLOGICAL INNOVATION IN THE AGRIFOOD SUPPLY CHAIN (8H THEORY, 5H EXERCISES)
UNIT 4: THE GROUP PROJECTS (3H THEORY)
UNIT 5: MAINTENANCE AND INVENTORY MANAGEMENT (6H THEORY)
UNIT 6: MANAGEMENT OF MATERIAL AND IMMATERIAL FLOWS AND TECHNOLOGICAL TOOLS FOR SUPPLY CHAIN TRACEABILITY (4H THEORY, 1H EXERCISES)
UNIT 7: THE 2030 AGENDA: HOW TO BALANCE THE NEED FOR INNOVATION WITH THE GOAL OF ENVIRONMENTAL SUSTAINABILITY (3H THEORY, 2H EXERCISES)
UNIT 8: RELATIONSHIP BETWEEN TECHNOLOGICAL INNOVATION AND ORGANIZATIONAL INNOVATION IN ENTERPRISES (2H THEORY, 1H EXERCISES)
UNIT 9: INNOVATION MANAGEMENT: FROM IDEA PROTECTION TO REGULATORY APPROVAL (2H THEORY, 2H EXERCISES)
UNIT 10: THE COSTS AND BENEFITS DERIVING FROM THE INTRODUCTION OF INNOVATION TO EVALUATE ITS PROFITABILITY (8H THEORY, 3H EXERCISES)
Teaching Methods
THE COURSE INCLUDES 60 HOURS OF TEACHING, INCLUDING THEORETICAL LESSONS AND EXERCISES FOR A TOTAL OF 6 CFU. IN PARTICULAR, THERE ARE 50 HOURS OF THEORETICAL LESSONS AND 10 HOURS OF CLASSROOM EXERCISES CONDUCTED IN THE PRESENCE OF THE TEACHER. TEACHING IS BASED ON TRADITIONAL METHODOLOGIES IN THE CLASSROOM AND ON INDUCTIVE TRAINING METHODS SUCH AS, FOR EXAMPLE, GROUP WORK THAT WILL ALLOW THE STUDENT TO DEVELOP PROPOSITIONAL AND RESOLUTIVE SKILLS.
THE ADDED VALUE IS GUARANTEED BY THE FOLLOWING APPLICATIVE LEARNING PHASES:
- STUDY OF CASE HISTORIES
- WORKING GROUPS FOR THE PREPARATION OF BUSINESS INNOVATION PROPOSALS
- SEMINARS BY EXTERNAL EXPERTS, TO TELL THE DIRECT EXPERIENCE OF BUSINESS MANAGERS AND PUBLIC INSTITUTIONAL REPRESENTATIVES, CHOSEN FROM TIME TO TIME ACCORDING TO THE TOPICS DEALT WITH.
COURSE ATTENDANCE IS STRONGLY RECOMMENDED
Verification of learning
THE ACHIEVEMENT OF THE TEACHING OBJECTIVES IS CERTIFIED BY PASSING AN EXAM, WHICH CONSISTS OF THE FOLLOWING PHASES:
A) THE DISCUSSION OF THE INNOVATION PROJECT PREPARED BY THE STUDENTS IN WORKING GROUPS;
B) QUESTIONS ON TOPICS PRESENTED DURING THE COURSE.
THE TEST IS ASSESSED IN THIRTIETHS AND IS CONSIDERED PASSED WITH THE MINIMUM GRADE OF 18/30. THE FINAL GRADE WILL DEPEND ON THE DEGREE OF MATURITY ACQUIRED ON THE COURSE CONTENTS, TAKING INTO ACCOUNT ALSO THE QUALITY OF THE PRESENTATION OF THE FINAL PROJECT, THE CONTRIBUTION TO TEAMWORK AND THE AUTONOMY OF JUDGMENT DEMONSTRATED DURING THE EXAM.
THE MINIMUM EVALUATION CRITERION IS BASED ON THE IDENTIFICATION OF INNOVATIVE DESIGN SOLUTIONS IN RESPONSE TO THE SIGNALS OF CHANGE COMING FROM THE MARKET AND THEIR IMPACT ON THE COMPANY SYSTEM.
THE EVALUATION OF EXCELLENCE REQUIRES THAT INNOVATION PROTECTION STRATEGIES AND THE POSSIBLE FORMS OF FINANCING IN SUPPORT OF THE PROPOSED INNOVATION ARE ADEQUATELY DEVELOPED IN THE PRESENTED DESIGN SOLUTION.
Texts
BREAKTHROUGH FOOD PRODUCT INNOVATION THROUGH EMOTIONS RESEARCH
BY DAVID LUNDAHL (AUTHOR)
ISBN: 978-0-12-387712-3

INNOVATION STRATEGIES IN THE FOOD INDUSTRY: TOOLS FOR IMPLEMENTATION
EDITORS: CHARIS GALANAKIS
ISBN: 978-0-12-803793-5

CORPORATE FINANCE
DAVID HILLIER, STEPHEN A. ROSS,RANDOLPH W. WESTERFIELD (AUTHORS)
EAN: 9780077173630

HUMAN RESOURCE MANAGEMENT
RAYMOND NOE, JOHN HOLLENBECK, BARRY GERHART, PATRICK WRIGHT (AUTHORS)
ISBN: 9780071081887
More Information
TEACHING LANGUAGE: ENGLISH.
PLACE AND TIME OF DELIVERY
THE COURSE IS DELIVERED AT THE FACULTY OF ENGINEERING. PLEASE LOOK UP INTO THE FACULTY WEBSITE (HTTP://WWW.INGEGNERIA.UNISA.IT/) FOR THE INDICATION OF THE TIMETABLE AND OF THE CLASSROOM.
  BETA VERSION Data source ESSE3