Food: Product and Process Design

Innovation Management and Food Trends

Integrated course, 2.50 ECTS

 

Course content

Role of food supply in society and interrelation with other areas of life.
Introduction to global food issues and analysis of raw material availability and production, problem areas (e.g. hunger, obesity, power concentration) and the global dimension of sustainable development.
Company case study: Application of learning outcomes to a selected raw material (integration with internationalisation case study).

Learning outcomes

Participants gain detailed knowledge on market issues and consumer expectations on food, food additives, cosmetics and emerging trends in these fields.
Participants get to know effective methods of market, trend and consumer research and are able to integrate them in a product development process.
Participants reflect on important changes in the society and their consequences for the food system. They are able to use this information for decision making concerning the potential for new products.

Recommended or required reading and other learning resources / tools

Bücher:
A. Kuß: Marktforschung: Grundlagen der Datenerhebung und Datenanalyse
A. Magerhans: Marktforschung: Eine praxisorienteirte Einführung
P. Winkelmann: Vertriebskonzeption und Vertriebssteuerung
L. Berekoven: Marktforschung: methodische Grundlagen und praktische Anwendungen
U. Schrader: Nachhaltiger Konsum: Forschung und Praxis im Dialog
K. Hollmann: Der Konsum der Gesellschaft: Studien zur Soziologie des Konsums
Fachzeitschriften:
Research & Results, Planung & Analyse, Marktforschung & Management

Mode of delivery

Integrated Course

Prerequisites and co-requisites

Basic marketing

Assessment methods and criteria

Module Exam