The aim of a large part of the technological development, aimed at the agri-food sector, is the creation of new products and/or improvements in products already developed, which have an added value for the consumer. This technological development involves everything from manufacturing processes, boosting lines of research, supporting new products development, applying current legislation and constantly analysing the market and how it evolves.
Nowadays, innovation is one of the essential factors to be competitive in the business world. Operators in the sector are constantly looking for products which connect with the growing needs of the market. To this end, innovation management is key to obtaining positive results which have a direct impact on the company's balance sheets.
Managing innovation in general and R&D&I projects in particular is key to a company's competitiveness against competitors. Innovation processes are a set of interrelated resources and activities that transform ideas (creativity) into results that generate an economic return (innovation).
In this course, participants will understand the different visions and applications of innovation (market, products, control, management, processes...), as well as the tools that can be applied to the professional environment of the agri-food industry. The aim is to generate and promote a culture of innovation that can directly reach the business sector and thus achieve increases in productivity, profitability and market shares.
Similarly, students will learn about the relationships that are established between the different departments in the company when setting up an Innovation Committee, as well as its functions, responsibilities and action methodology.
Moreover, the course introduces some tools and concepts that will mark the future of innovation at a business level (Open Innovation, creativity techniques...). From the point of view of innovation, the different aspects of the day-to-day business are studied and how a proper management achieves significant results.
Finally, students will learn about current trends, criteria and aspects to be taken into account for an eventual innovation outsourcing.
Describe the general elements in the structure, features and dynamics of agri-food innovation.
Draw up decisions regarding adoption of innovation strategies in the agri-food business.
Analyse and define actions and/or projects of agri-food innovation in its various dimensions.
Managing and controlling innovation actions and/or projects in the agri-food business.
Objectives and scope in the company
Examples and success stories of innovation
Analysis of the environment
Industry and innovation.
Benefits resulting from the application of innovative vision in the company
Creation of structures and Innovation Committee
Processes and management
Concepts and basic rules
Tools and methodologies for their creation and management
Concepts and application
Benefits and results