Integrated Foodscapes

Course content

The general framework theme of the 3rd  semester is “Integrated foodscapes”. As the theme title implies, the overall idea is to apply and integrate learnings from the first three semesters, including work within the themes of ‘welfare’ and ‘entrepreneurial’ foodscapes during 1st  and 2nd  semester. The 3rd  semester courses are meant to support the integration of learnings from previous semesters while adding a more strategic dimension. All courses in the 3rd  semester have a change-oriented strategic outlook; from strategic design and strategic communication to entrepreneurial issues. This implies a progression from the focus in previous semesters on mapping foodscapes and analysing structural, behavioural and other aspects of these, towards using this understanding to propose solutions and promote change. In the 3rd  semester project module students can choose to specialize or to work integrated with foodscapes in a broad range of different spheres and possibly in cooperation with external partners. This course/project module integrate the three theoretical aspects introduced the three previous semester-courses. The course/project will use different methodologies in the project work. 


MSc Programme in Integrated Food Studies.

Learning outcome

Students who pass the course will have qualifications as follows

Knowledge and understanding

  • Should have knowledge and comprehension of the use of methods of data acquisition related to an Integrated Food Studies context
  • Should have knowledge and comprehension of the different theoretical backgrounds in the scientific approaches presented throughout the master
  • Should have knowledge and comprehension of relevant methods, which can be used to answer the formulated project problem-formulation in an integrated manner
  • Should be able to describe and apply the theoretical approach used in the project



  • Should be able to describe and discuss the different methods in an Integrated Food Studies context
  • Should be able to demonstrate ability to analyse empirical and theoretical project content based on the theoretical and methodological discussions of the integrated approach



  • Should demonstrate ability to reflect on and discuss different complexities of food and meal topics
  • Should be able to differentiate the science traditions related to an integrated approach
  • Should be able to apply innovative and various solutions to different food and meal topics based on interdisciplinary work and knowledge from courses
  • Should be able to argue analytically for the (use of) theory, methods and case chosen in their projects to communicate food related strategies and to stage food related issues into relevant fora
  • Should be able to discuss the implications of the integration of methods and theories in relation to a specific project content

Project work in groups under supervision of a teacher.

See Absalon for a list of course litterature.

It is recommended that students have a general knowledge of Integrated Food Studies as a field including the sub-fields of Public Health Nutrition; Food Design and Food Networks & Innovation.

Academic qualifications equivalent to a BSc degree is recommended.

Continuous feedback during the course of the semester
Feedback by final exam (In addition to the grade)
Type of assessment
Oral examination
The exam is an individual oral exam lasting 20-25 minutes, based on the project report. No preparation.
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
  • Project work
  • 400
  • Exam Preparation
  • 12
  • Exam
  • 0,5
  • English
  • 412,5