Learning Outcomes

An Introduction to the Innovation Process

Lesson Summary

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.

Topic 1: Review Product Portfolio

Topic 2: Establish Food Values and Design Criteria

Topic 3: Food-Consumer Trends and Health Challenges

Topic 4: Markets and Cultures

Topic 5: Consumer Groups and Generations

Topic 6: Product Opportunities

Topic 7: Package Opportunities

Topic 8: Screen Ideas

Topic 9: Assess Feasibility

Topic 10: Finalise 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.

Topic1: Introduction

Topic 2: Company Policy

Topic 3: Identify and assess suppliers

Topic 4: Specifications

Topic 5: Audit, Approve and Maintain 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.

Assessment on Modules 1 to 3

You must score 80% or more to pass this assessment.

Topic 1: Introduction

Topic 2: Specify Requirements

Topic 3: Working with 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.

Topic 1: Specifications and Test Methods

Topic 2: Finalise Recipe

Topic 3: Consumer Validate Concept

Topic 4: Manufacturing/Technical Requirements and Scale Up

Topic 5: Shelf Life Studies

Topic 6: 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.

Topic 1: Retail Quality Monitoring

Topic 2: Innovation Scorecard

Topic 3: Innovation Process Manager Role

Topic 4: Innovation Process Implementation Toolkit

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.

Assessment on Modules 5 to 7

Module 9: Diploma in Innovation Management - Final Assessment

Learn about innovation processes and operational roadmaps in the food and beverage industry with this online course.

Diploma in Innovation Management for Food and Beverage Manufacturing

This free online innovation management for food and beverage manufacturing diploma course will help food and beverage manufacturing professionals who are continuously trying to come up with new ways to attract customers and get their items off shelves. With this course, you will learn to tackle challenges in the food innovation process, realise growth opportunities, increase the power of your brand, and much, much more!

This course will introduce you to the benefits of implementing a robust and structured Innovation Process. You will study the steps involved and explore the product portfolio, food values and design criteria, the main food and consumer trends, markets and cultures, consumer groups, and product and package opportunities. You will also learn how to screen ideas, assess the feasibility of options, and develop a comprehensive design brief. These skills will assist your product development and increase the power of your brand with a view to winning and retaining consumers. Next, you will study the impact of ingredients, packages, and suppliers in your innovation process as well as the steps necessary to ensure consistency of supply and to protect your brand. You will learn the importance of fittingly designed labels and artwork and study the main operating standards, company policies, and portfolio management processes. The course will also teach you the most important mechanisms used to sustain performance and the tools needed for effective implementation of a systematic innovation process. Noreen O'Connell has 25 years of experience working in the global food industry and works with food manufacturers who are scaling their operations and brands for export markets. The knowledge and expertise she teaches in this course will benefit companies who are expanding their products and portfolio as well as a job seeker who is preparing for employment in the area of food and beverage innovation. Try out the course now, and start learning from an expert, today.

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Introduction to Manual Handling

Manual Handling Injuries and Prevention

Manual Handling Risk Assessments

Manual Handling Legislation

The Maximum Weight You Can Lift

Risk At Work

Good Handling Technique

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Fundamentals of Manual Handling - Course assessment

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Fundamentals of Manual Handling

This health and safety course examines the basic concepts associated with the lifting of heavy objects in the workplace and explains how to make manual handling as safe as possible. Poor lifting techniques lead to many injuries each year so we outline the rules, regulations and techniques that ensure that both employers and employees can safeguard themselves from harm. If your work involves manual handling, enrol now to learn how to manage risk.

Introduction to Security Management

Organisational Security Management

Security Risk Analysis and Risk Reduction

Physical and Information Security Protection

Business Resilience and Crisis Management

Cyber Security and Fraud Prevention

Security Investigations and Threat Awareness

Laws and Regulations

In this module we will learn the basic functions and role of safety management. We will explore the concepts of responsibility, authority, and accountability in safety management. We will then learn about some of the key functions that protect an organization from all types of risks, threats, and fraud.

Course assessment

This free online course teaches how security management works, what functions it has and what risks it poses.

Security Management

This course introduces us to the essential functions and role of safety management. We will examine the organisational structure of safety management and the organisational principles. We will then learn about crucial functions that protect an organisation from all types of risks, threats and fraud. Then, we will explore the importance of physical security and the role of information security protection in organisations.

Introduction to Crisis Management

Preparing for a Crises

Responding to and Recovering From Crises

In this module, you’ll be introduced to the concept of crisis, its various forms, and its impact on organisations. You’ll learn how to identify potential threats, develop contingency plans, and establish response teams. You’ll be guided through the key elements of crisis communication, including strategies for recovery and post-crisis evaluation.

Course Assessment - Introduction to Emergency Crisis Management

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Introduction to Emergency Crisis Management

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Introduction to Food Allergies

Allergen Management in Food Preparation

Communicating Allergen Information

Developing Allergen Management Plans

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Course assessment - Food Allergen Awareness

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History of Food Safety Management Systems

Publication of ISO 22000:2018

Important Definitions in ISO 22000:2018

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Leadership Role and Context of Organization

Risk Management and Support Provision

Operations Management

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Monitoring, Measurement, Analysis and Evaluation

Internal Audits and Management Reviews

Improvement

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ISO 22000:2018 - Elements of Food Safety Management System - End of Course assessment

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Introduction to Facilities Management

Duties of a Facility Manager

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Facility Management - Maintenance and Repairs - Course Assessment

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Facility Management - Maintenance and Repairs

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Introduction to Risk Assessment

The Three Processes of Risk Assessment

Identifying the Organizational Hazards

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Risk Assessment & Control - Health & Safety - Course assessment

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Risk Assessment & Control - Health & Safety

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