Thematic Course in Food Innovation and Health

Course content

The course contains two parts. Initially an intensive two week teaching program that gives overview of concepts and methods used in a scientific approach to small-scale food production and topics related to open innovation, business models, value proposition and value capturing. In part two, students work project-based in groups with development, pitching and consumer tests of food products. In the project period, the portfolio pats guide you through the process steps. The projects are based on challenges posed by companies or organisations. 

Teaching program 
The scientific focus is application of modern preparation and processing methods, and the effect of these methods on the physical, chemical and sensory properties of foods with regard to creating aesthetic, palatable, sustainable, and healthy foods. A focus on understanding successful food companies’ business models and open innovation strategies is applied.

  • Food Design Thinking approach: ideation, prototyping and production of foods under various constraints (time, materials, economy, techniques) to develop an innovative mind-set, increase students’ creativity and promote action-oriented work based on own academic and professional competences. 
  • Practical exercises in kitchen development laboratory utilizing a selection of culinary techniques. 
  • Exercises in ideation and open innovation.
  • Exercise with reflection over business models and open innovation processes.
  • Real business cases with development of new food products.


In the project phase students work independently in groups with a challenge from a company or an organisation. The problem is analysed and solved in a scientific manner, and the subject is discussed using competences acquired through the teaching period and preceeding course work in the education programme. The approach trains students to apply their theoretical background to create new food products using their scientific approach to food preparation, food chemistry, consumer experience and behaviour.

Education

MSc Programme in Food Innovation and Health

Learning outcome

It is the aim to establish an open innovation with a scientific foundation and to provide the students with an insight to put their knowledge of culinary techniques to practical use of techniques and ingredients, in order to renew cooking, food production and create new products. Among the topics are responsible use of ingredients, and upcycling to reduce food waste. 

Knowledge

  • Give an overview over preference formation in relation to food, meals and eating.


Skills 

  • Adapt methods of preparation for different raw materials based on a rational scientific foundation. 
  • Use techniques for innovation and creativity related to development of new foods and New Product Development (NPD).
  • Analyze and integrate open innovation and value proposition, theories and practices, to understand how food companies operate and compete in the market.
  • Work systematically in a kitchen development laboratory with different experimental techniques and culinary methods.
  • Use digital technologies to capture and evaluate work and progress in the development situation.
  • Production of prototypes of complex foods, production in pilot scale of complex foods.
  • Consumer tests with products, including considerations regarding subjects' data rights (GDPR) using relevant digital platforms for both data collection, storage and handling.
  • Reflection upon own development, and ability to see opportunities in innovation, intra- and entrepreneurship.
  • Communicate (oral and in writing) topics in the culinary area with regards to innovation in foods.
  • Integrate preference formation in relation to food, meals, and eating into the development of healthy, sustainable, and palatable foods.


Competences

  • Apply scientific approach to food innovation and small scale food production. 
  • Implement ideation, open innovation, and value proposition design to develop new food products, focused on health, palatability, sustainability, and circular economy. 
  • Integrate academic disciplines (food chemistry/physics, sensory science, innovation and nutritional aspects) to innovation and business development in the food sector. 
  • Apply Food Design Thinking in the innovation process.
  • Adapt techniques for characterization of sensory properties and consumer experiences to test foods in various stages of the innovation cycle.
  • Apply relevant statistical methods on obtained data using relevant software. 
  • Interdisciplinary cooperation with other students on planning, carrying out and evaluating experiments in relation to new product development of healthy and palatable foods.  
  • Work independently and efficiently together in a group on joint projects.
  • Pitch food concepts to professionals and relevant employers/purchasers. 

Lectures, exercises and project work. The project work will be carried out in student groups and results in two outcomes: new food products and a project portfolio. The portfolio will contain different elements developed and handed in over the project period (e.g. interview guide, feedback reflections, pitches and presentations). Some portfolio parts require student presence.

See Absalon for a list of course literature.

 

 

Academic qualifications equivalent to a BSc degree is recommended.

It is recommended to follow the course on the second year of the MSc programme in Food Innovation and Health. Especially to have skills within food chemistry, innovation, consumer behaviour, statistics, basic skills in R programming, and to have knowledge about how to bring a health promoting product to the market.

Written
Oral
Collective
Continuous feedback during the course of the semester
Peer feedback (Students give each other feedback)
ECTS
15 ECTS
Type of assessment
Oral exam on basis of previous submission, 25 min
Type of assessment details
The exam is an individual oral exam without preparation time in both the submitted portfolio parts and the course curriculum.

Portfolio parts are done in groups and consist of multiple parts with deadlines throughout the course.

In order to acces the oral exam the submission (portfolio parts) must be submitted during the course.
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
External censorship
Re-exam

Same as ordinary exam.

All portfolio parts must be submitted two weeks before the re-examination date. 

Any previously submitted portfolio parts will be reused.

Criteria for exam assessment

See Learning Outcome.

Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 35
  • Preparation
  • 50
  • Theory exercises
  • 19
  • Practical exercises
  • 15
  • Project work
  • 277
  • Guidance
  • 15
  • Exam
  • 1
  • English
  • 412

Kursusinformation

Language
English
Course number
NFOK14031U
ECTS
15 ECTS
Programme level
Full Degree Master
Duration

1 block

Placement
Block 1
Schedulegroup
The teaching is organised with a confrontation-intensive period for approximately the first two weeks. In that period teaching takes place 4-5 days a week. For the rest of the block, students work in groups and organise their time themselves except for project pitches and occasional teaching elements.
Capacity
32
The number of places might be reduced if you register in the late-registration period (BSc and MSc) or as a credit or single subject student.
Studyboard
Study Board of Food, Human Nutrition and Sports
Contracting department
  • Department of Food Science
Contracting faculty
  • Faculty of Science
Course Coordinators
  • Michael Bom Frøst   (3-6f64684268717166306d7730666d)
  • Karsten Olsen   (2-6e724369727267316e7831676e)
  • Bodil Helene Allesen-Holm   (4-656b646b4369727267316e7831676e)
    (Course coordinator)
Saved on the 19-02-2024

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