Cancelled Project in Sustainable Diets, Food Systems or Food Consumption

Course content

Assuming that the participants already have a comprehensive understanding of sustainability in diets and in food systems, it is the objective of this course to provide opportunities to integrate and apply this knowledge to a specific food related topic. The main focus of the course is first having the ability to focus on a specific topic especially connected to sustainable diets or broader in relation to sustainability in food systems or food consumption and second on writing a project report. This will also provide participants with a more deeply insight in the subject and further improve their writing skills and presentation techniques.

Participants are supposed to choose a topic for their project during the first week. As introduction to the project work, in the first week the course teachers will give lectures on the topic of writing a project in sustainable food systems. A list of suggested topics for the project will be made available, though participants are encouraged to come up with own ideas for a topic to work with. Topics should primarily be within the specific fields of integrated food studies aspects related to sustainability in diets or the like. After the first week, students are supposed to work on their own or in groups on their projects. Supervision is offered during the writing process. In addition, all students must present their problem description for the rest of the class in the 3rd course week. With this the student obtains feedback in the early part of the writing process. The written project report is to be handed in by the end of the 7th course week. The course is finished with an oral presentation and examination in the written project.

Learning outcome

Students have the opportunity to delve into topics where they have particular interests in relation to contemporary challenges in relation to sustainable diets, food systems or - consumption. Furthermore, participants will acquire skills in writing a scientific project. This experience should prove useful when faced with the task of writing their master thesis at the end of the M.Sc. program. Upon successful completion of the course the student is expected to be able to:


  • Acquire in-depth knowledge about a chosen topic


  • Analyze a chosen topic within integreated food studies and sustainability
  • Organize and structure work with written projects
  • Present, defend and reflect on ideas, problems and results in writing as well as orally


  • Define a scientific problem to be analyzed
  • Synthesize and extend on knowledge in relaion to sustainability in food related topics
  • Discuss advanced sustainability issues focusing on theories and applications

Lectures in problem-based project work and project work with supervision. The product of the project is a report. The project can be done individually as well as in groups. If the students choose to do the project in a group they must clearly indicate which part each group member is responsible for.

See Absalon for a list of course material

Students should have advanced theoretical knowledge about system thinking and sustainable food systems and diets

Continuous feedback during the course of the semester
Peer feedback (Students give each other feedback)
7,5 ECTS
Type of assessment
Written assignment
Oral examination, 20-25
A project report on a self-selected topic: counts 50% of the grade.
An oral presentation and defense of the project and report followed by an oral examination of each student: counts 50% of the grade. No time for preparation.

The grade is to be set as a weighted average of the results from the part-examinations
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners
Criteria for exam assessment

See learning outcome

Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 12
  • Project work
  • 170
  • Guidance
  • 14
  • Exam Preparation
  • 9
  • Exam
  • 1
  • English
  • 206


Course number
7,5 ECTS
Programme level
Full Degree Master

1 block

Block 1
the course is project course with a few lectures at the beginning. These will be placed after consulting the students.
no limit
Study Board of Food, Human Nutrition and Sports
Contracting department
  • Department of Food and Resource Economics
Contracting faculty
  • Faculty of Science
Course Coordinator
  • Mette Weinreich Hansen   (15-78707f7f7039827074797d70746e734b74717d7a397680396f76)

Several supervisors

Saved on the 15-06-2021

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