Vår 2020

FSK-3010 Market-oriented product development and innovation - 10 stp

The course is administrated by

Norges fiskerihøgskole

Type of course

Theoretical subject. The course can be taken as a singular course.

Course overlap

BED-3004 Market-oriented product development and innovation 10 stp

Course contents

Innovation and new product development are critical to the success of individual organizations, industries and societies. In an increasingly dynamic environment, being first to market or able to exploit market opportunities with innovative goods or services is essential. The interplay between raw material potential, market demand, problem solving and technical requirements is an extremely complex process whether the innovation is new to the world or an incremental development of existing products.

The course is built on social science theories and methods modelling how barriers and resources are influencing production, diffusion and adoption of new ideas and products among different customers in value chain related networks. The course presents marketing theories highlighting the relationship between market successes of new products and the firm¿s internal strategies, organization and network connections. The course does especially focus on the specific constraints and resources involved in seafood related product development.

The course will give empirical examples from the Norwegian seafood industry with the intention to show how theory can be both aid and a challenge in a real live seafood business.

Application deadline

Applicants from Nordic countries: 1 June for the autumn semester and 1 December for the spring semester. Exchange students and Fulbright students: 1 October for the spring semester and 15 April for the autumn semester.

Admission requirements

Application code: 9371 The course is an optional course at the IFM programme. Entrance requirements as for the M.Sc. programme in International Fisheries Management.

Objective of the course

What you learn:

When you have passed the exam, the candidates are expected have acquired the following knowledge, skills and competences

Knowledge and understanding about:

Success factors for innovation and market oriented product development
How to gain intelligence about food trends and new seafood product possibilities
Familiarity with models of innovation and product development
Methods of generating, evaluating and testing product ideas
Strategies for launching a product, and evaluation of success
A corporations internal and external prerequisites for innovative and market oriented behavior
New research elements within the field of product development

Skills in:

Developing business strategies for market oriented product development and market introduction.
Managing the innovation process in an organization
Writing analysis of the drivers and barriers in the new product development and innovation process from the stage of technical development to market launch.

Competence in:

Analyzing drivers, opportunities, constraints and strategies for successful market oriented product development with extra competence in seafood value chain.

Language of instruction

The language of instruction and all syllabus material is English.

Teaching methods

Lectures and seminars.

Assessment

4 hour written school exam (60%) and termpaper (40%). The grading scale is A-F, where A-E is passed, and F is failed.

Coursework requirements: There will also be a two week home assignment. Groups of 3-4 students work together. Evaluation: Pass/ Fail.

A re-sit exam will be arranged in the next semester.

Date for examination

Written 02.06.2020;Termpaper hand out date 30.04.2020 hand in date 14.05.2020

The date for the exam can be changed. The final date will be announced at your faculty early in May and early in November.