The Food Innovation Centre at Monash University is hosting a workshop to help fast-track innovations and reduce the risk of new-product failure in both the domestic and export markets.
Designed for business owners and entrepreneurs, managing directors, technical-management and marketing and sales professionals, the workshop will teach the latest FMCG best-practice innovation tools and methodologies.
Food Innovation Centre Capability and Programs Manager Rod Heath says the tools are designed to better the current nine-out-of-10 “fail rate” of new products in the market after one year.
“We have collectively launched thousands of products in global markets,” he said. “Not only do we bring best practice in innovation tools and methodologies, we also use best-in-class approaches to design and visualisation, such as bringing your ideas and concepts to life with 3D design and prototyping.
“Visualise your next NPD and in-store activation through our virtual environments such as virtual store and vibe virtual reality. We also can help you understand your shopper and their desire to buy that product – you can do all the slick R&D and marketing, but if the shopper doesn’t reach for your product then we’re not on a winner.”
The one-day workshop will be held on May 3 at Monash University Clayton Campus, Melbourne, and costs $350 +GST. Click here to book.
