Sustainable Innovation in Food Science

Course content

The course aims to provide the students with an understanding of innovation in the food chain and sector. Especially taking in to consideration the 17 UN Sustainable Development Goals. The students will be introduced to key aspects regarding:

  • Innovation and Design Thinking
  • Intellectual Property Rights (IPR)
  • Food legislation
  • Sustainablity, including Life Cycle Assessment (LCA)
  • Business models

 

The students will be divided into groups and work theoretically with innovation cases in the frame of sustainability. The case work is linked to the teaching on a weekly basis. The students will also have to recognize the potential restrictions imposed in "real-life".

As a part of the group work on the cases, the students will acquire basic tools for successful group work, including how to exploit teamdynamics and project organisation.

Education

MSc Programme in Food Science and Technology

Learning outcome

Knowledge:

  • Describe key concepts concerning innovation process in food science
  • Describe key concepts concerning Intellectual Property Rights (IPR), food legislation and Business Modelling
  • Describe key concepts concerning sustainability in food science

 

Skills:

  • Ability to critically reflect on concepts (ideation and idea selection tools) used in the innovation process
  • Ability to apply and analyze various process models and approaches in the innovation process
  • Ability to critically reflect on bottlenecks in the implementation of innovation in the food chain
  • Ability to assess a Life Cycle Assessment (LCA)
  • Ability to investigate Intelectual Property Rights (IPR)
  • Ability to apply the business model canvas
  • Ability to search European food legislation databases
  • Ability to disseminate scientific outcome of the case work

 

Competences:

  • A scientific approach to innovation in the food chain and sector
  • Integrate obtained theoretical knowledge in the solution of the case work
  • Interdisciplinary cooperation with other students in groups on planning, carrying out and evaluating case work in relation to innovation

Lectures, exercises and case work. The case work will be carried out in student groups and results in the innovation of an element in the food chain documented by a case portfolio divided in different parts. The portfolio will contain different elements developed over the case work period.

See Absalon for a list of course literature

Academic qualifications equivalent to a BSc degree is recommended.

The course is identical to the discontinued course NFOK20004U Short Thematic Course in Food Science and Technology. Therefore you cannot register for NFOK20003U - Sustainable Innovation in Food Science, if you have already passed NFOK20004U Short Thematic Course in Food Science and Technology.

If you are registered with examination attempts in NFOK20004U Short Thematic Course in Food Science and Technology without having passed the course, you have to use your last examination attempts to pass the exam in NFOK20003U - Sustainable Innovation in Food Science. You have a total of three examination attempts.

Written
Oral
Collective
Continuous feedback during the course
ECTS
7,5 ECTS
Type of assessment
Oral examination, 15 min
Type of assessment details
Individual oral examination (15 min) without preparation time in the portfolio and the course curriculum. The individual oral examination counts for 100% of the grade.
Aid
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
  • 42
  • Preparation
  • 42
  • Theory exercises
  • 12
  • Project work
  • 75
  • Guidance
  • 6
  • Exam
  • 29
  • English
  • 206

Kursusinformation

Language
English
Course number
NFOK20003U
ECTS
7,5 ECTS
Programme level
Full Degree Master
Duration

1 block

Placement
Block 4
Schedulegroup
C
The teaching is organised with a mixture of lectures, team work and cases.
Capacity
No limitation
The number of seats may be reduced in the late registration period
Studyboard
Study Board of Food, Human Nutrition and Sports
Contracting department
  • Department of Food Science
  • Department of Food and Resource Economics
Contracting faculty
  • Faculty of Science
Course Coordinators
  • Vibeke Orlien   (3-7a7376446a737368326f7932686f)
  • Bodil Helene Allesen-Holm   (4-676d666d456b74746933707a336970)
    (Course coordinator)
  • Marianne Thomsen   (3-71786c446a737368326f7932686f)
Teacher

Various teachers will teach within the specific key aspects.

Saved on the 11-11-2022

Are you BA- or KA-student?

Are you bachelor- or kandidat-student, then find the course in the course catalog for students:

Courseinformation of students