Thematic Course in Food Science and Technology

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.


MSc Programme in Food Science and Technology

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.

Lectures and project work that includes theoretical and practical exercises

See Absalon for a list of course literature

Feedback by final exam (In addition to the grade)
Peer feedback (Students give each other feedback)
Type of assessment
Oral examination, 20 min
The group presents their project report, followed by a general discussion between individual students and examiners. No preparation time.
Oral examination counts for 100 % of the grade, and can differ between group members.
All aids allowed
Marking scale
7-point grading scale
Censorship form
External censorship
Criteria for exam assessment

See Learning Outcome

Single subject courses (day)

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