Kursussøgning, efter- og videreuddannelse – Københavns Universitet

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Kursussøgning, efter- og videreuddannelse

Thematic Course in Food Science and Technology

Practical information
Study year 2016/2017
Block 2
Programme level Full Degree Master
Course responsible
  • Henrik Siegumfeldt (6-776d696b7971446a737368326f7932686f)
  • Department of Food Science
Course number: NFOK16003U

Course content

The course aims to provide the students with an understanding of all the aspects that are involved in the development of a novel product or procedure in the food industry. As there are many more aspects to a novel product than the technology, the students will be introduced to key aspects regarding.

  • Intellectual Property Rights (IPR)
  • Food legislation and knowledge on nutrition and health claims
  • Innovation and entrepeneurship


The students will subsequently be divided into groups and work theoretically and in practice with aspects of a novel product/procedure. The students will also have to recognize the potential restrictions imposed in "real-life", such as economy, space restrictions etc.

As a part of the group work, the students will acquire basic tools for succesful group work, including how to exploit group dynamics and project organisation.

Learning outcome

After the course the student should



  • Describe key concepts concerning IPR
  • Describe key concepts concerning food legislation and claims
  • Describe key concepts concerning innovation and entrepeneurships
  • Demonstrate knowledge regarding personality types and typical roles in a team



  • Ability to search patent databases
  • Ability to search European food legislation databases



  • Be able to find relevant information from many different sources, and apply this to a comprehensive suggestion for a novel product/procedure.
  • Evaluate the feasibility of the suggested novel product/procedure through selected practical experiments.
  • Evaluate the possibilities of applying the novel product/procedure into an existing or novel product line.

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MSc Programme in Food Science and Technology


Study Board of Food, Human Nutrition and Sports

Course type

Single subject courses (day)


1 block


A And C
The course consists of lectures, theoretical exercises and project work. In weeks where students work in projects, the workload is distributed by the students.
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Teaching and learning methods

Lectures and project work that includes theoretical and practical exercises


No limitation




See Absalon


Category Hours
Lectures 48
Theory exercises 48
Guidance 17
Laboratory 48
Project work 200
Exam 1
Preparation 50
English 412


Type of assessment

Oral examination, 20
The individual student presents their project report, followed by a general discussion between student and examiners
Oral examination counts for 100 % of the grade


All aids allowed

Marking scale

7-point grading scale

Criteria for exam assessment

Cf. learning outcome

Censorship form

External censorship


Same as ordinary exam.

Possibility to re-submit missing project report two weeks prior to reexamination.


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