Module Details

Module Code: AGRI S7008
Full Title: Agri-Food Entrepreneurship and Innovation
Valid From:: Semester 1 - 2015/16 ( September 2015 )
Language of Instruction:English
Duration: 1 Semester
Credits:: 5
Module Owner:: Edel Healy
Departments: Unknown
Module Description: The aim of this module is to introduce students to the concepts of entrepreneurship and innovation in the Agri-food Industry. It will provide them with an understanding of entrepreneurs and the role that they play in setting up businesses of various types. It will also enable them to develop skills and techniques that could be used to turn ideas and knowledge into commercial value within the Agri-food Industry.
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Describe and discuss the principles of entrepreneurship and innovation in the Agri-Food Industry.
MLO2 Examine the characteristics, background and behaviour of entrepreneurs.
MLO3 Identify the key skills involved in running a business within the Agri-Food Industry.
MLO4 Prepare a business plan in relation to developing and sustaining an innovative Agri-Food business concept.
Pre-requisite learning
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named DkIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
Module Indicative Content
Introduction to entrepreneurship
What is an entrepreneur and entrepreneurship? The economic and social context of entrepreneurs in Ireland; Entrepreneurship in the Irish Agri-Food Industry; Types of start-ups.
The Individual Entrepreneur
Research into mindsets of entrepreneurs; The “dark side of entrepreneurship”; Entrepreneurial background and characteristics; Role models and support systems; Entrepreneurs versus inventors. Entrepreneurs in industry
The entrepreneurial process
Stages in the entrepreneurial process; Entrepreneurial process models; Driving forces behind new venture creation
Innovation and idea generation
Creativity; Methods for generating ideas; Sources of business ideas in industry; Types of innovation; Principles of innovation; Screening ideas for business opportunities; feasibility studies.
Innovative Business Strategy
Layers of the Business Environment. The Macro and Micro Business Environment. PESTEL Framework. SWOT Analysis.
Module Assessment
Assessment Breakdown%
Course Work50.00%
Final Examination50.00%
Module Special Regulation


Full Time On Campus

Course Work
Assessment Type Group Project % of Total Mark 40
Marks Out Of 0 Pass Mark 0
Timing S1 Week 10 Learning Outcome 1,4
Duration in minutes 0
Assessment Description
Prepare a business plan around an innovative idea related to Agri-Food.
Assessment Type Presentation % of Total Mark 10
Marks Out Of 0 Pass Mark 0
Timing S1 Week 12 Learning Outcome 1,4
Duration in minutes 0
Assessment Description
Presentation of innovation project to a panel.
No Project
No Practical
Final Examination
Assessment Type Formal Exam % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 1,2,4
Duration in minutes 0
Assessment Description
End-of-Semester Final Examination
Reassessment Requirement
No repeat examination
Reassessment of this module will be offered solely on the basis of coursework and a repeat examination will not be offered.

DKIT reserves the right to alter the nature and timings of assessment


Module Workload

Workload: Full Time On Campus
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Introduction to and explanation of key module concepts Every Second Week 1.50 3
Online Contact Contact No Description Every Second Week 1.50 3
Directed Reading Non Contact No Description Every Week 2.00 2
Independent Study Non Contact No Description Every Week 3.00 3
Total Weekly Learner Workload 8.00
Total Weekly Contact Hours 3.00
This module has no Part Time On Campus workload.
Module Resources
Recommended Book Resources
  • Lumsdaine, E. and Binks, M. (2006), Entrepreneurship from Creativity to Innovation, Trafford Publishing.
  • Timmons, J. A. and Spinelli, S.. (2007), New Venture Creation Entrepreneurship for the 21st Century, 7. Irwin, New York, p.658, [ISBN: 0071254382].
  • Von Stamm, B and Trifilova A.. (2009), The Future of Innovation, Gower, [ISBN: ELECTRONIC].
  • Sloane, P. (2006), The Leader's Guide to Lateral Thinking Skills: Unlocking the Creativity and Innovation in You and Your Team, Kogan Page.
  • Cooney, T. and Hill, S.. (2002), New Venture Creation in Ireland, 1. 15, Oak Tree Press, Dublin, p.267, [ISBN: 1860762557].
  • Bessant, J. and Tidd, J.. (2009), Innovation and Entrepreneurship, 2nd. Wiley, GB.
Supplementary Book Resources
  • Zimmer, T.W. and Scarborough, N. M. (2005), Essentials of Entrepreneurship and Small Business Management, 4. Prentice Hall, Upper Saddle River, NJ, p.578, [ISBN: 0131491784].
Recommended Article/Paper Resources
  • Harvard Business Publishing, Drucker, P.F.. The Discipline of Innovation, Harvard Business Review, Nov-Dec 1998.
Other Resources