Apr 13, 2011
Course in May a "must attend" for product developers in SA Food Industry
Course title: Product Development from concept to launch. An introduction Venue: Room 2, Food Technology Building, Bellville Campus of CPUT(Directions available on request) Dates: 24 – 26 May 2011 (We have to limit the number of delegates to 25 to ensure individual attention during the practicals) Cost: R8 500 (ex. VAT) Included: • A folder with course notes. • A CCFRA publication entitled “Product Development Guide for the Food Industry. Guideline No. 8” • Morning and afternoon Teas and Coffees, Lunches and a gourmet meal in the form of a “Diagnostic Dinner” – an integral part of the course Course description: The course has been specifically designed by Campden BRI for those people new to product development or those from different areas who require an understanding of the product development process. The overall aim of the course is to lead delegates through the main topic areas and intersperse it with practical sessions that allow the delegates to put some of the skills learnt into practice. During the course they will develop a product right from idea generation through to making the product and presenting it to a mock retail panel. Delegates are split into groups from different technical backgrounds, they stay in these groups through all the practical sessions to encourage teambuilding and interaction between thedifferent skills bases they will have. The Campden BRI model runs over two days, but the courses offered in May will include an optional third day on the 26th of May. This third day will offer delegates insight into aspects to consider when selecting ingredients for particular product applications, the range available to the product developer in the different classes of ingredients. The presentations will be as interactive as possible within the time constraints. The objective is to equip delegates with a firm idea of where to start when particular ingredient functionalities are required in a product. Who should attend? • Novice/Trainee technologists in Research and Development and New Product Development (NPD) This saves managers time and money, since novice technologists are orientated within two days, freeing up and taking the pressure of basic training of the senior staff to continue with their projects • Food technologists/ Food industry professionals who have been working in areas other than Product Development (like production, quality control and assurance and so on), who now need a ‘refresher course’ with up to date information • Marketing managers – to bridge the well-known gap in understanding between Research and Development and Marketing • Product technologists in the Retail sector – to gain an understanding of the principles behind and the challenges around NPD in the Food Industry • Business owners/ suppliers who have no formal Research and Development or New Product Development structures or procedures in place “NEW IMPROVED”Course delegates can look forward to a revamped course, focused more than ever on the South African Food Industry and Consumer. We are privileged to have Ms. Sydlene Hector on board as a partner. Presently with Synorich Consulting, Sydlene has more than 10 years of experience in Research and Development in leading companies in South Africa, with a recent stint as a consultant in Argentina. Adding her wealth of experience in Research and Development to the existing course, the new course will be not-to- be-missed value for money indeed. FOR MORE INFORMATION, CONTACT THE DEPARTMENT OF FOOD TECHNOLOGY, CPUT, Cape Town Posted by: CMB Consultants @ e-WiseKnowledge Library http://www.ewklibrary.com Posted by Innovate It ! at 3:15
Jun 15, 2009
Innovation and Marketing
Would you like to destroy the competition in your field?
That should be everyone’s aim, but how to go about it!
Read what Steve Tobak has to say about this important subject (June 2009). He is a marketing and strategy consultant based in Silicon Valley -- a 20-plus year high-tech industry veteran and former senior executive of a number of public and private companies:
“An exasperated CEO stood up in the board meeting and exclaimed, “Is that all you marketing &#*$s know how to do, compete on price?!”
Before you get too excited, that CEO was cursing at me. And no, that wasn’t all I knew how to do. But he did have a point, and it’s even more relevant now than it was back then. In today’s marketplace where everybody’s competing for the same shrinking budget and differentiation is hard to come by, marketers often think of price as their only lever.
That’s just incompetent marketing, plain and simple.
There are lots of ways to differentiate a product. You can even create the perception of differentiation, if you’re creative enough. It’s called product positioning and it’s something of an art.
Here are Five fundamental product positioning principles that will help you destroy the competition:
1. Find a product attribute that captures the customer’s imagination.
2. Market share gains are expensive.
3. Reinvent the “customer experience”.
4. Only target up, not down the totem pole.
5. Infrastructure (or ecosystem) as a competitive barrier.”
(To read the complete paper, go to http://blogs.bnet.com/ceo/?p=2316&tag=nl.e713)
What does this have to do with innovation?
Everything.
Innovation is not just about creative thinking – it is about making it real, making it possible.
It is about finding strategies to create products that will achieve the desired product positioning.
It is about more than price.
It is about working in a team -- not in isolation.
It is about multiple disciplines and numerous perspectives getting the job done.
This is the role and importance of "Innovation" -- and NO -- it does not just apply to the automotive industry. It is true of any innovation in any industry -- also the food- and beverage industry.
That should be everyone’s aim, but how to go about it!
Read what Steve Tobak has to say about this important subject (June 2009). He is a marketing and strategy consultant based in Silicon Valley -- a 20-plus year high-tech industry veteran and former senior executive of a number of public and private companies:
“An exasperated CEO stood up in the board meeting and exclaimed, “Is that all you marketing &#*$s know how to do, compete on price?!”
Before you get too excited, that CEO was cursing at me. And no, that wasn’t all I knew how to do. But he did have a point, and it’s even more relevant now than it was back then. In today’s marketplace where everybody’s competing for the same shrinking budget and differentiation is hard to come by, marketers often think of price as their only lever.
That’s just incompetent marketing, plain and simple.
There are lots of ways to differentiate a product. You can even create the perception of differentiation, if you’re creative enough. It’s called product positioning and it’s something of an art.
Here are Five fundamental product positioning principles that will help you destroy the competition:
1. Find a product attribute that captures the customer’s imagination.
2. Market share gains are expensive.
3. Reinvent the “customer experience”.
4. Only target up, not down the totem pole.
5. Infrastructure (or ecosystem) as a competitive barrier.”
(To read the complete paper, go to http://blogs.bnet.com/ceo/?p=2316&tag=nl.e713)
What does this have to do with innovation?
Everything.
Innovation is not just about creative thinking – it is about making it real, making it possible.
It is about finding strategies to create products that will achieve the desired product positioning.
It is about more than price.
It is about working in a team -- not in isolation.
It is about multiple disciplines and numerous perspectives getting the job done.
This is the role and importance of "Innovation" -- and NO -- it does not just apply to the automotive industry. It is true of any innovation in any industry -- also the food- and beverage industry.
Apr 20, 2009
Innovate your professional image!
Did you think that innovation only applied to business? Think again -- what about your professional image. How do you project yourself as a professional in the business world. What about the issues that influence your perceived inage? Read this interesting paper on creating a positive professional image, published in 2005 on the Harvard Business School Working Business site.
Interviewed, is Laura Morgan Roberts
Published: June 20, 2005
The interviewer and author is Mallory Stark
Here is the executive summary quoted from the article:
"People are constantly observing your behavior and forming theories about your competence, character, and commitment, which are rapidly disseminated throughout your workplace," she [Laura Morgan Robers] says. "It is only wise to add your voice in framing others' theories about who you are and what you can accomplish."
There are plenty of books telling you how to "dress for success" and control your body language. But keeping on top of your personal traits is only part of the story of managing your professional image, says Roberts. You also belong to a social identity group—African American male, working mother—that brings its own stereotyping from the people you work with, especially in today's diverse workplaces. You can put on a suit and cut your hair to improve your appearance, but how do you manage something like skin color?
Roberts will present her research, called "Changing Faces: Professional Image Construction in Diverse Organizational Settings," in the October issue of the Academy of Management Review."
To read more about the interview, go to:
http://hbswk.hbs.edu/item/4860.html
cmblignaut@ewklibrary.com
Interviewed, is Laura Morgan Roberts
Published: June 20, 2005
The interviewer and author is Mallory Stark
Here is the executive summary quoted from the article:
"People are constantly observing your behavior and forming theories about your competence, character, and commitment, which are rapidly disseminated throughout your workplace," she [Laura Morgan Robers] says. "It is only wise to add your voice in framing others' theories about who you are and what you can accomplish."
There are plenty of books telling you how to "dress for success" and control your body language. But keeping on top of your personal traits is only part of the story of managing your professional image, says Roberts. You also belong to a social identity group—African American male, working mother—that brings its own stereotyping from the people you work with, especially in today's diverse workplaces. You can put on a suit and cut your hair to improve your appearance, but how do you manage something like skin color?
Roberts will present her research, called "Changing Faces: Professional Image Construction in Diverse Organizational Settings," in the October issue of the Academy of Management Review."
To read more about the interview, go to:
http://hbswk.hbs.edu/item/4860.html
cmblignaut@ewklibrary.com
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