Sustainable Innovation in Food Science
Course content
The course aims to provide the students with an understanding of sustainable innovation in the food chain and sector; e.g. gentle food processing technologies and circular business models that result in reduced environmental footprints. The students will be introduced to key aspects such as:
- Life Cycle Assessment (LCA): In-depth exploration of the four steps of LCA— goal and scope definition, inventory analysis, impact assessment, and interpretation.
- Sustainable Innovation and Systems Design: Exploration of circular business models and sustainable production systems designed for resource efficiency and environmental impact reduction
The students will work theoretically with identifying potential solutions to current challenges in the food chain and sector. The students will work in groups on a relevant challenge that is linked to the teaching on a weekly basis.
Students will apply theoretical knowledge to practical challenges divided in portfolio parts. They will reflect on real-world restrictions and opportunities, including IPR, food regulation, and data security considerations.
MSc Programme in Food Science and Technology
Knowledge:
- Describe the four steps of Life Cycle Assessment (LCA), including system boundaries and functional units
- Explain key concepts of sustainable innovation and circular economy in food systems design.
- Identify environmental impacts and potential improvements in food processing and production systems.
-
Basic insight into IPR, regulation, ethics, and consumer preferences
Skills:
- Conduct and interpret comparative LCA, including mass balance calculations for the chosen challenges.
- Critically reflect on bottlenecks in the implementation of sustainable innovation in the food chain
- Apply theoretical LCA knowledge to practical challenges.
- Identify business expansion opportunities for sustainable innovation in the food chain.
Competences:
- Collaborate effectively in interdisciplinary groups to address complex sustainability challenges.
- Analyse environmental performance and propose improvements based on LCA results.
- Communicate findings and solutions effectively using LCA data and theoretical frameworks.
- Contextualize system and product environmental footprint within the broader frameworks addressing the grand societal challenges.
Lectures, exercises and group work. The students will work in groups on a relevant challenge documented by a portfolio addressing the key aspects of the course.
See Absalon for a list of course literature
Academic qualifications equivalent to a BSc degree is
recommended.
We recommend the students have a Windows based operating system for
the LCA calculations.
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.
- ECTS
- 7,5 ECTS
- Type of assessment
-
Oral exam on basis of previous submission, 15 minutes
- Type of assessment details
- The exam is an individual oral exam (15 minutes) without
preparation time based on both previous submissions and the course
curriculum.
Written assignments are done in groups and consist of multiple
parts with deadlines throughout the course. Students will work on case studies and document their progress in four project assignments, covering the four steps of an LCA.
In order to go to the oral exam the four submissions (written assignments) must be submitted during the course. - Aid
- Only certain aids allowed (see description below)
Use of AI is only allowed for the wirtten assignments as described in the challenge guidelines provided in the course.
The student can bring a paper version of the challenge portfolio parts to the oral exam.
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
- Re-exam
-
Same as ordinary exam.
If the students have not submitted all four submissions (written assignments) during the course, they must hand in the missing submissions two weeks before the oral examination.Any previously submitted submissions (written assignments) will be reused.
Criteria for exam assessment
See Learning Outcome
Single subject courses (day)
- Category
- Hours
- Lectures
- 54
- Preparation
- 42
- Theory exercises
- 30
- Project work
- 73
- Guidance
- 6
- Exam
- 1
- 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
- Capacity
- No limitation – unless 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
- Marianne Thomsen
(3-6f766a4268717166306d7730666d)
Main responsible - Vibeke Orlien (3-7871744268717166306d7730666d)
- Bodil Helene Allesen-Holm (4-656b646b4369727267316e7831676e)
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Kursusinformation for indskrevne studerende