This program introduces you to the innovation process and an operational roadmap for managing innovation in a food or beverage business.
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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