Your programme is made up of credits, the total differs on programme to programme.
Semester 1 Credit Value: | 10 |
Semester 2 Credit Value: | 20 |
ECTS Credits: | 15.0 |
European Credit Transfer System | |
This is an experiential capstone module which provides an alternative to the individual dissertation. This module will enable students to experience life as a professional innovation project consultant: undertake primary and secondary research leading to the development of a strategic and operational innovation development plan for a food business client. Food Innovation Consultancy will provide a platform for students to develop and acquire necessary technical skills, knowledge and abilities inclusive of the following:
• Problem identification
• Conceptual framework development and design
• Data collection and analysis
• Conclusion and communication of findings
Overall, this module will substantially enhance a student’s curriculum vitae by providing elements of:
• Practical applied project consultancy experience with a real food business client.
• Team- working.
• Commercial awareness through analysis of market trends and other secondary sources relevant to their client.
• Research competencies through primary data collection and analysis.
• Creativity through the ability to come up with original ideas, to use imagination to identify opportunities
and enable results and ways of doing this (e.g. brainstorming and other ideation techniques).
• Presentation skills through the ability to effectively explain and share ideas in a variety of situations such
as: small group discussions; chairing meetings; presenting a sales pitch; personal presentation; presenting to
large groups.
• Time management through the ability to achieve tasks to schedule and in an effective manner (taking into
account other curricular and extra-curricular commitments).
• Adaptability through the ability to satisfy all the requirements of delivering business or marketing
recommendations to address the client brief.
• Initiative through the ability to identify ways to achieve business or marketing solutions for the client; to
suggest new ideas; anticipate and be prepared; think ahead to identify challenges and solutions.
• Problem solving through the ability to work through the data to provide recommendations.
• Written communication through students’ ability to effectively explain and share ideas with people in
different written formats such as: business report; meeting agendas; meeting minutes; personal reflection.
• Effective applied market research and research ethics
• Data Analysis Methods
• Effective consultancy
• Project planning and time management
• Innovation and creativity
• Oral presentation skills including infographics and elevator pitches
• Strategic Marketing Planning
• Experiential learning and the reflection ‘Effective innovation and market research in a consultancy
environment.
Category | Activity | Number | Length | Student Hours | Comment |
---|---|---|---|---|---|
Guided Independent Study | Assessment preparation and completion | 3 | 20:00 | 60:00 | Presentation Preparation, including formative presentation |
Structured Guided Learning | Lecture materials | 10 | 1:00 | 10:00 | Formal Lectures |
Guided Independent Study | Assessment preparation and completion | 1 | 32:00 | 32:00 | Personal Essay |
Guided Independent Study | Assessment preparation and completion | 1 | 60:00 | 60:00 | Team Report |
Guided Independent Study | Directed research and reading | 10 | 2:00 | 20:00 | Directed Reading |
Scheduled Learning And Teaching Activities | Small group teaching | 10 | 1:00 | 10:00 | PiP - Online lectures/workshops. Initial intro to the module. |
Scheduled Learning And Teaching Activities | Workshops | 4 | 2:00 | 8:00 | PiP Progress updates and workshops |
Guided Independent Study | Independent study | 1 | 100:00 | 100:00 | Consolidation of learning. Preparations for Workshops. |
Total | 300:00 |
• Participatory online lectures (alternating mini-lectures and discussion buzz groups, debates, simulations and
role play) provides knowledge exchange opportunities to develop and enhance knowledge and skills acquired in
prior modules.
• Workshops provide knowledge of specialist topics, creativity methods and project management/methods.
• Workshop-client briefs to students.
• Small-group supervision-formative assessment.
The format of resits will be determined by the Board of Examiners
Description | Length | Semester | When Set | Percentage | Comment |
---|---|---|---|---|---|
Oral Presentation | 20 | 2 | M | 20 | Presentation of written report to client and or supervisor. 20 minute team oral presentation including Q&As. |
Description | Semester | When Set | Percentage | Comment |
---|---|---|---|---|
Essay | 2 | M | 30 | Individual Reflection ‘Effective applied food market research in a consultancy environment’. Max word 2,000 |
Report | 2 | M | 50 | Team consultancy report - indicative word content max 3,000 words. |
Description | When Set | Comment |
---|---|---|
Oral Presentation | M | Research proposal/consultation brief to client/supervisor. 10 minute team oral presentation including elevator pitch and Q&As. |
Team report assesses extent to which the team project contributes to the client’s brief
Individual reflection assesses experiential learning with respect to conducting applied food market research in a consultancy environment.
The presentations give students experience of team work both in preparation and delivery.