Sustainable Innovation in Food Science
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.
MSc Programme in Food Science and Technology
- 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
- 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
- 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.
- 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.
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
Criteria for exam assessment
See Learning Outcome
Single subject courses (day)
- Theory exercises
- Project work
- Course number
- 7,5 ECTS
- Programme level
- Full Degree Master
- Block 4
CThe teaching is organised with a mixture of lectures, team work and cases.
- No limitation
The number of seats may be reduced in the late registration period
- Study Board of Food, Human Nutrition and Sports
- Department of Food Science
- Department of Food and Resource Economics
- Faculty of Science
- Vibeke Orlien (3-7a7376446a737368326f7932686f)
- Bodil Helene Allesen-Holm
- Marianne Thomsen (3-71786c446a737368326f7932686f)
Various teachers will teach within the specific key aspects.
Are you BA- or KA-student?
Courseinformation of students