Food Design

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, aesthetic 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 have a specialized focus on the design perspective, integrating element from the former courses with a design focus, and use different design methods.


MSc Programme in Integrated Food Studies.

Learning outcome

Students who pass the course will have qualifications as follows

Knowledge and understanding

  • Should have knowledge of theoretical and methodological implications of working with strategic design in food studies
  • Should have knowledge of conceptual aesthetic strategies and methods creative tools for working with food events, food innovation, food products, food campaigns and meal experiences
  • Should have knowledge of the methods and relating to practical involvement implications with of external collaboration collaborators with such as food companies, food producers, food events etc.



  • Should be able to actively use strategic different design methods, creative tools and theory in the design process of involving relevant stakeholders
  • Should be able to applying food design methodological concepts and creative tools in food innovation in all kinds of different food environments, public as private
  • Should be able to analyse and/or develop integrated food design conceptual solutions related to food innovation and food experience



  • Should be able to analyse and/or develop new integrated food strategies for companies, organisations etc.
  • Should be able to work conceptually with food and design innovation in interdisciplinary teams in both public and private context
  • Should be able to make conceptual and practical solutions of food design that can be implemented in public and private contexts


Project work in groups under supervision of a teacher.

See Absalon for a list of course litterature.

It is recommended that students has a general knowledge of Integrated Food Studies as a field in particular including the area of food design.

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