Undergraduate Course: Innovation and Entrepreneurship (BUST08015)
||College||College of Humanities and Social Science
|Credit level (Normal year taken)||SCQF Level 8 (Year 2 Undergraduate)
||Availability||Available to all students
|Summary||This module will explore how knowledge creation and its exploitation generate wealth and drive economic development. The course aims to develop the understanding of students regarding how innovation leads to the emergence of new knowledge which forms the basis of new products, services and processes, and the role which entrepreneurship plays in shaping the ways in which opportunities are identified, shaped and taken to the market through the formation of new enterprises or the integration of innovation into existing organisations.
This course will use theories of innovation and entrepreneurship to explore how effective organisations engage in these two strongly integrated processes, exploring product, service and process innovation and demonstrating the role of innovation as a driver of organisational growth and development. Examples from a range of sectors, particularly from Information and Communications Technology and Life Sciences, will be used to illustrate the implementation innovation strategies and the impact of innovative and entrepreneurial behaviour on economic development.
Entry Requirements (not applicable to Visiting Students)
|| Students MUST have passed:
Business Studies 1 (BUST08001)
||Other requirements|| None
Information for Visiting Students
|Pre-requisites||Visiting students should usually have at least 1 introductory level Business Studies course at grade B or above (or be predicted to obtain this) for entry to this course. We will only consider University/College level courses.
Course Delivery Information
|Academic year 2014/15, Available to all students (SV1)
|Learning and Teaching activities (Further Info)
Lecture Hours 20,
Seminar/Tutorial Hours 8,
Summative Assessment Hours 2,
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
|Assessment (Further Info)
|Additional Information (Assessment)
||Coursework 40%: group presentation (10%) focused on the outputs of the group project and an individual reflective essay (1,500 words) based around the content of the group project (30%).
Closed book examination 60%: The examination will be of 2 hours duration and students will be expected to answer 3 out of 6 questions.
||Hours & Minutes
|Main Exam Diet S2 (April/May)||2:00|
|Resit Exam Diet (August)||2:00|
| Knowledge and understanding
On successful completion of the course students will:
&· Appreciate the role of innovation and entrepreneurship in economic development.
&· Understand innovation as a core business process and how innovation can be managed, distinguishing some key characteristics of successful innovation and successful innovators;
&· Be able to assimilate the contributions of economics, sociology of technology, institutional theory and policy analysis to the analysis of innovation;
&· Have the knowledge to outline the intellectual property choices available to innovative companies and entrepreneurs;
&· Understand the concepts of technological trajectories and the accumulation of firm-specific competences, and appreciate how disruptive technologies disrupt these;
&· Be able to discuss the location of research and development activities and the importance of collaborations and external linkages, understanding the concepts of &«innovation clusters&ª and &«national systems of innovation&ª.
Cognitive/analytical skills/transferable skills
Through individual and group-work students will develop their ability to:
&· Gather and critically analyse data accessed from a range of sources, including electronic and web-based materials;
&· Work co-operatively to analyse business problems;
&· Develop and deliver effective presentations;
&· Write clear business reports;
&· Produce business plans.
|Graduate Attributes and Skills
|Course organiser||Mr Ian Graham
Tel: (0131 6)50 3797
|Course secretary||Miss Anne Cunningham
Tel: (0131 6)50 3827
© Copyright 2014 The University of Edinburgh - 12 January 2015 3:32 am