Food Concept Design
Course content
The aim of the course is to give the students insights to food design concepts and approaches (such as user-centred design thinking and the Double Diamond design approach).
The course will apply a design oriented, user-centred, approach to food cases and their identified challenges in relation to e.g. concepts, products or experiences. The combination of practical and theoretical exercises will enable the students to develop a deeper understanding of the real-life challenges of identifying, co-creating and designing for change.
The course draws on, and presents, relevant literature and applied methods from design thinking. Students are expected to work iteratively and create visual and conceptual solutions that are informed by both theory and practice, and to be able to discuss, communicate and present these solutions in a pitch to relevant case owners.
Msc Programme in Integrated Food Studies
Knowledge:
- Understand conceptual design methods and models
- Understand the socio-material basis of design approaches and its users
Skills:
- Analyse the iterative and user-centred design process in a socio-material approach
- Apply design methods and tools on a give case
- Create theoretically informed designs/concepts for a given case
Competences:
- Critically evaluate current food design challenges
- Critically reflect on the process of involving users/actors and suggesting design solutions
- Propose and validate new design solutions in a given context
Activities in the course will be a mix of interactive workshops
with an emphasis on acquiring and applying knowledge and tools
regarding food concept design, as well as more traditional lectures
focusing on theory and practices.
Participating students will throughout the course have the
opportunity to work with “real life” food environments/concepts or
pursue own food design experiments in closed
lab-environments.
See Absalon
- ECTS
- 7,5 ECTS
- Type of assessment
-
Oral examination, 20 minutes (no preparation time)
- Examination prerequisites
-
Submission and approval of a portfolio
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
- Re-exam
-
Same as the ordinary exam.
If the portfolio was not handed in or approved before the ordinary exam, the student must submit a portfolio 3 weeks prior to re-exam.
Criteria for exam assessment
See Learning Outcome
Single subject courses (day)
- Category
- Hours
- Lectures
- 21
- Preparation
- 115
- Practical exercises
- 42
- Guidance
- 20
- Exam Preparation
- 7
- Exam
- 1
- English
- 206
Kursusinformation
- Language
- English
- Course number
- NIFK20000U
- ECTS
- 7,5 ECTS
- Programme level
- Full Degree Master
- Duration
-
1 block
- Placement
- Block 3
- 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 and Resource Economics
Contracting faculty
- Faculty of Science
Course Coordinator
- Mette Weinreich Hansen (15-79718080713a8371757a7e71756f744c75727e7b3a77813a7077)
Teacher
External cases and lecturers will be involved in the course
Er du BA- eller KA-studerende?
Kursusinformation for indskrevne studerende