NES3113 : Food Innovation Consultancy
NES3113 : Food Innovation Consultancy
- Offered for Year: 2024/25
- Module Leader(s): Mr Graham Cole
- Owning School: Natural and Environmental Sciences
- Teaching Location: Newcastle City Campus
Semesters
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 | |
Pre-requisite
Modules you must have done previously to study this module
Pre Requisite Comment
N/A
Co-Requisite
Modules you need to take at the same time
Co Requisite Comment
N/A
Aims
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.
Outline Of Syllabus
• 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.
Learning Outcomes
Intended Knowledge Outcomes
At the end of this module students should be able to:
• Undertake in-depth secondary research of the external environment factors (PESTLE) driving change and identify
innovation gaps in the food sector/industry.
• Undertake primary research of the client’s industry sector/market segment.
• Develop a strategic innovation plan for a food sector client.
• Experience involvement in the University’s initiatives to integrate teaching, learning and research with the
regional economy and food community.
• Collect, analyse and present qualitative and / or quantitative data in both oral and written form.
Intended Skill Outcomes
At the end of this module students should be able to:
• Undertake planning of a consultancy project
• Develop and execute an appropriate research design for a given food industry brief
• Reflect on involvement in multi-disciplinary team working and industry exposure
• Conduct effective oral presentations and pitches
• Write effectively in business report format
• Acknowledge and comprehend feedback and performance reports
Teaching Methods
Teaching Activities
Category | Activity | Number | Length | Student Hours | Comment |
---|---|---|---|---|---|
Guided Independent Study | Assessment preparation and completion | 1 | 60:00 | 60:00 | Team Report |
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 | 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 |
Teaching Rationale And Relationship
• 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.
Reading Lists
Assessment Methods
The format of resits will be determined by the Board of Examiners
Exams
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. |
Other Assessment
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. |
Zero Weighted Pass/Fail Assessments
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. |
Assessment Rationale And Relationship
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.
Timetable
- Timetable Website: www.ncl.ac.uk/timetable/
- NES3113's Timetable
Past Exam Papers
- Exam Papers Online : www.ncl.ac.uk/exam.papers/
- NES3113's past Exam Papers
General Notes
N/A
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