COURSE UNIT TITLE

: INTRODUCTION TO INNOVATION AND ENTREPRENEURSHIP

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
IND 3931 INTRODUCTION TO INNOVATION AND ENTREPRENEURSHIP ELECTIVE 3 0 0 4

Offered By

Industrial Engineering

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASISTANT PROFESSOR BURCU FELEKOĞLU

Offered to

Industrial Engineering

Course Objective

This course aims to equip students with an understanding of the main issues in both innovation and entrepreneurship and an appreciation of the relevant theory, models and lessons. It provides examples of different approaches based on real-world applications and experiences of leading organisations from around the world. It also provides an appreciation of the practice of innovation and entrepreneurship applied in emerging technologies and economics, and for sustainability and development.

Learning Outcomes of the Course Unit

1   Ability to define innovation and evaluate its effect on survival and growth
2   Ability to identify key characteristics of an entrepreneur
3   Ability to describe an organizational environment that supports creativity, entrepreneurship and innovation
4   Ability to describe different processes for innovation
5   Ability to explain similarities and differences between manufacturing and service operations
6   Ability to identify the key stages of the process of creating an innovative new venture
7   Ability to describe the factors that influence the diffusion and adoption of innovations
8   Ability to explain the importance of knowledge management for innovation and entrepreneurship

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction
2 Innovation
3 Entrepreneurship & new ventures
4 Recognising the opportunity
5 Innovation process
6 Innovation process
7 Developing new products and services
8 Developing new products and services
9 Mid-term exam
10 Knowledge management
11 Knowledge management
12 Overview of the semester
13 Group presentations
14 Group presentations

Recomended or Required Reading

Main Textbook:
Bessant, J. and Tidd, J. (2007) Innovation and Entrepreneurship, John Wiley & Sons

Supplementary Textbooks:
Dodgson, M., Gann, D. and Salter A. (2008) The management of technological innovation: The strategy and practice, Oxford University Press

Tidd, J. and Bessant, J. (2009) Managing Innovation: Integrating technological, market and organizational change, 4th edition, John Wiley and Sons

Planned Learning Activities and Teaching Methods

Lecture notes will be provided using blackboard and visual presentations. Case study discussions and team work exercises will be performed.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 ASG ASSIGNMENT
3 FIN FINAL EXAM
4 FCG FINAL COURSE GRADE MTE * 0.25 + ASG * 0.25 + FIN * 0.50
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.25 + ASG * 0.25 + RST * 0.50


Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

English

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

Yrd. Doç. Dr. Burcu Felekoglu
Email: burcu.felekoglu@deu.edu.tr
Tel: 0 232 3017616

Office Hours

Will be anounced at the beginning of the semester.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 13 3 39
Preparations before/after weekly lectures 13 1 13
Preparation for midterm exam 1 12 12
Preparation for final exam 1 17 17
Preparing assignments 1 12 12
Final 1 3 3
Midterm 1 2 2
TOTAL WORKLOAD (hours) 98

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1444
LO.233
LO.35443
LO.44553
LO.54444
LO.644443
LO.73444
LO.84433453

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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