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Free Course
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Biawiz Ltd
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6-8 Hours
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Assessment
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Certification
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Workplace - Job Role Training - Level 1
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250 Pts
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Responsive
Diploma in Innovation Management for Food and Beverage Manufacturing
Join 3,855 other students
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Description
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Outcome
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Certification
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This course is designed for food and beverage manufacturing businesses who are expanding their products and portfolio and will help companies tackle challenges in the food innovation process, realise growth opportunities and increase the power of their brand.
The program covers the food innovation process and an operating roadmap which includes stages, steps, key activities, stage gates and cross-functional involvement. Topics covered include product portfolio, food values and design criteria, food and consumer trends, markets and cultures, consumers groups and generations, product and package opportunities, completing a design brief and designing labels and artwork. You will learn about ingredients, packages and suppliers, consumer validation, the recipe, scale up, operating standards, manufacturing process instructions, shelf life, retail monitoring and an innovation scorecard.
Whether you are a start-up or an established company, distributing locally or exporting, being aware of what’s involved in effectively managing innovation will influence decisions, actions, operating practices, efficiency and sustainability. The program facilitator Noreen O’Connell has 25 years experience working in the global food industry and works with food manufacturers who are scaling their operations and brands for export markets. Noreen worked at executive level in the food industry for 12 years and led Technical centres, supporting 450+ manufacturing operations, in 112 countries, and spanning 300 products.
This course will be of great interest to: Companies who are expanding their products and portfolio. Management and staff from technical, R&D, operations, commercial or any function actively involved in innovation. Graduates who want to prepare for employment in the area of innovation. Anyone with an interest in food innovation.
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On completion of this course you will be able to:
- Describe how to implement a robust structured cross-functional innovation process or strengthen your current process.
- Determine what’s involved in upfront research and how this informs product development, product positioning and the power of your brand.
- Explain the impact of ingredients, packages and suppliers on innovation and the steps that can be applied to protect your brand.
- Describe what’s needed for successful brand agency interactions and outputs.
- Identify the operating standards that are required for consistency and efficiency in your processes.
- Describe tools that support sustainable performance.
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All Alison courses are free to study. To successfully complete a course you must score 80% or higher in each course assessments. Upon successful completion of a course, you can choose to make your achievement formal by purchasing an official Alison Diploma or Certificate.
Having an official Alison document is a great way to celebrate and share your success. It is:- Ideal to include with CVs, job applications and portfolios
- A way to show your ability to learn and achieve high results
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Modules List( 9 )
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Learn about the innovation process in the food and beverage industry
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Innovation Process Resources View Resource
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Module
1 Introduction to the Innovation Process-
This module introduces you to an innovation process for a food or beverage manufacturer. It examines the benefits of implementing a robust, structured Innovation Process. It introduces the key steps and stage gates in an Innovation Process and looks at the functions that need to engage for successful innovation.
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Module 1: Learning Outcomes
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An Introduction to the Innovation Process
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Module 1: Lesson Summary
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Module
2 From Idea Generation to Design Brief-
Module 2 delves into the first four steps of the innovation process and explores the product portfolio, food values, design criteria, food and consumer trends, markets, cultures, consumers groups, generations, product and package opportunities. It introduces mechanisms to screen ideas, assess feasibility of options and develop a comprehensive design brief. These topics inform product development, product positioning and the power of your brand with a view to winning and retaining consumers.
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Module 2: Learning Outcomes
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Topic 1: Review Product Portfolio
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Topic 2: Establish Food Values and Design Criteria
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Topic 3: Food-Consumer Trends and Health Challenges
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Topic 4: Markets and Cultures
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Topic 5: Consumer Groups and Generations
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Topic 6: Product Opportunities
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Topic 7: Package Opportunities
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Topic 8: Screen Ideas
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Topic 9: Assess Feasibility
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Topic 10: Finalise Design Brief
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Module 2: Lesson Summary
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Module
3 Ingredients, Packages & Suppliers-
Module 3 examines the impact of ingredients, packages and suppliers in your innovation process and outlines the steps necessary to ensure consistency of supply and to protect your brand.
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Module 3: Learning Outcomes
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Topic1: Introduction
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Topic 2: Company Policy
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Topic 3: Identify and assess suppliers
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Topic 4: Specifications
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Topic 5: Audit, Approve and Maintain Suppliers
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Module 3: Lesson Summary
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Module
4 Assessment on Modules 1 to 3-
You must score 80% or more to pass this assessment.
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Assessment on Modules 1 to 3
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Module
5 Labels, Artwork and the Brand Agency-
Module 5 explores what’s needed for successful brand agency interactions and outputs. It looks at what constitutes a positive consumer experience for label interactions and covers the information you provide to the brand agency such that they can design labels and artwork to fit the product concept and meet your expectations.
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Module 5: Learning Outcomes
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Topic 1: Introduction
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Topic 2: Specify Requirements
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Topic 3: Working with the Brand Agency
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Module 5: Lesson Summary
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Module
6 Technical and Operating Standards-
Module 6 delves into technical and operating standards and explores the recipe, consumer validating your concept, specifications, test methods, manufacturing and technical requirements, scale up, manufacturing process instructions and shelf life studies. These topics inform your operating standards, company policies and portfolio management process.
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Module 6: Learning Outcomes
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Topic 1: Specifications and Test Methods
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Topic 2: Finalise Recipe
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Topic 3: Consumer Validate Concept
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Topic 4: Manufacturing/Technical Requirements and Scale Up
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Topic 5: Shelf Life Studies
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Topic 6: Operating Standards
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Module 6: Lesson Summary
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Module
7 Sustain Performance-
Module 7 introduces mechanisms to sustain performance. The topics explored are retail monitoring post launch, the innovation scorecard, the role of the innovation process manager and the tools needed for effective implementation of an innovation process.
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Module 7: Learning Outcomes
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Topic 1: Retail Quality Monitoring
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Topic 2: Innovation Scorecard
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Topic 3: Innovation Process Manager Role
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Topic 4: Innovation Process Implementation Toolkit
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Module 7: Lesson Summary
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Module
8 Assessment on Modules 5 to 7-
You must score 80% or more to pass this assessment.
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Assessment on Modules 5 to 7
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Module
9 Course assessment
