Strategic Communication and Staging on Food, Sustainability and Health

Course content

The course 'strategic communication and staging of food' aims at giving the students an introduction to the way food is voiced, communicated and staged in major contexts. The course will address how different actors and organizations execute and plan strategic communication of food, sustainability and health. We will explore the reasons, discourses and motivations, which might explain the final form of campaigns and internal/external strategic communication by different food actors both nationally and globally.

In order to motivate and put to use the theory of the course, real life cases within the realm of strategic communication and food will be presented early on in the course, and used actively in the discussions of the course, and it is expected that the students – in groups – present strategic communication plans to be used by the external partners.

The course build on and expand the students’ previous knowledge from last semester’s IFS course on 'governance and change management in modern food systems', in which communication and staging of food could rightly be seen as a next, or integral steps in a change and management perspective.

Education

MSc Programme in Integrated Food Studies.

Learning outcome

Knowledge and understanding

  • Should have knowledge of the different staging and strategic communication theories.
  • Should have knowledge of different actors’ approaches to strategic communication and intermediate methods.
  • Should have knowledge of how communicative staging can be integrated in food business models.
  • Should have knowledge of different communicative environments and contexts.

 

Skills

  • Should be able to analyse and deconstruct the communicative staging in food supply markets, chains and networks and in regulatory regimes.
  • Should be able to analysing the advantages and barriers of the different strategies in public or private food companies / networks.
  • Should be able to combine theoretical knowledge with concrete use in specific food companies, institutions and civil networks.

 

Competences

  • Should be able to reflect the ability to use this knowledge in a concrete food production and improve and further qualify strategic communication in a private, public or civil organisation.
  • Must be able to reflect and discuss the different staging approaches and the implications for food related systems, services and products to companies, institutions or citizens/consumers.
  • Should be able to implement strategic communication for integrated food studies concepts and cases.
  • Should be able to master - through presentations and workshops etc. skillful application of theoretical and empirical knowledge to communicative problems and solutions.

The course includes both traditional lectures and workshops, with and without external participation.

In order to motivate and put to use the theories of the course, real life cases within the realm of strategic communication and food will be presented early on in the course, and used actively in the discussions of the course, and it is expected that the students – in groups – present strategic communication plans to be used by the external partners.

See Absalon for a list of course litterature.

It is recommended that students have knowledge and skills within the the area of food science.

Written
Individual
Collective
Feedback by final exam (In addition to the grade)
ECTS
5 ECTS
Type of assessment
Written assignment
Written essay max 5 pages (15,000 characters) not including list of references. The essay is produced during the course and submitted at the end of the course.
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners.
Criteria for exam assessment

See Learning Outcome.

  • Category
  • Hours
  • Lectures
  • 45
  • Preparation
  • 45
  • Project work
  • 23
  • Exam
  • 24,5
  • English
  • 137,5