NFOK14031U Thematic Course in Food Innovation and Health
MSc Programme in Food Innovation and Health
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, co-creation, business models and value
capturing. In part two, students work project-based in groups with
development, pitching and consumer tests of actual food products.
This latter part is based on challenges from enterprises or
organisations.
Teaching program
Reading and practical experience with classic and new tools and
techniques in the production of food and meals in a gastronomic
context.
The scientific focus is the understanding of the chemistry and
physics behind the gastronomic preparation methods, and the effect
of these methods on the physical, chemical and sensory conditions
of food with regard to creating aesthetic, palatable and healthy
foods. A focus on understanding successful food companies’
business models and open innovation strategies is applied.
- Real business cases with development of new food products.
- Practical exercises in kitchen utilizing a selection of culinary techniques.
- Exercises in ideation and open innovation
- Exercise with reflection over business models and open innovation processes.
- Gastronomic creativity training: development 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.
In the project phase students work independently in groups with a
challenge from enterprises or organisations. The problem is
analysed in a scientific way and the subject is discussed using
competences acquired through the teaching period and preceding
course work in the education. The approach trains students to apply
their theoretical background to create new food products using
their scientific approach to gastronomy, food chemistry, consumer
experience and behaviour.
The objective of the course is to give students knowledge of
practical culinary production and innovation with a focus on
palatability and health in food products.
It is the aim to establish a rational gastronomic foundation and to
provide the students with an insight to put their knowledge of
culinary techniques to practical use and develop techniques and
ingredients, in order to renew cooking, food production and create
new products.
Knowledge
- Experience with ideation, open innovation, business model generation and value proposition design for developed food products.
- General knowledge of basic operations and tools for culinary food production.
- Adapt methods of preparation for different raw materials based on a rational scientific foundation.
- Reflect on the nutritional aspects of raw materials and their changes in culinary processes.
- Give an overview over aesthetics in relation to food, meals and eating.
Skills
- Use techniques for innovation and creativity related to development of new foods and New Product Development (NPD).
- Apply and integrate components of open innovation processes and business model innovations to analyze companies.
- Production of prototypes of complex foods, production in pilot scale of complex foods.
- Consumer tests of complex foods.
- Reflection upon own development, and ability to see opportunities in innovation, intra- and entrepreneurship.
- Work systematically in a kitchen development laboratory with chosen experimental techniques and culinary methods.
- Communicate in writing the topics in the gastronomic area with regard to innovation in foods.
- Integrate aesthetics in relation to food, meals, eating into the development of healthy and palatable foods.
- Communicate gastronomic concepts to professionals and relevant employers/purchasers.
Competences:
- A scientific approach to food innovation and small scale food production.
- Analyze and integrate open innovation and business model concepts, theories and practices to understand how food companies operate and compete in the market.
- Integrate academic disciplines (food chemistry/physics, sensory science, innovation and nutritional aspects) to innovation and business development in the food sector.
- Use and adapt techniques for characterization of sensory properties and consumer experiences to test foods in various stages of the innovation cycle.
- 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.
See Absalon for specific course literature.
For the data analysis in this course you need a laptop with Windows based operating system.
It is recommended to follow the course on the second year of the MSc programme in Food Innovation and Health.
- Category
- Hours
- Exam
- 1
- Guidance
- 20
- Lectures
- 15
- Practical exercises
- 20
- Preparation
- 40
- Project work
- 306
- Theory exercises
- 10
- Total
- 412
As
an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 15 ECTS
- Type of assessment
- Oral examination, 25 minIndividual oral examination without preparation time in the project report and the course curriculum. The oral examination weights 100%.
- Exam registration requirements
Submission of project report
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
- Re-exam
Possibility to re-submit project report two weeks before the re-examination, otherwise same as ordinary exam.
Criteria for exam assesment
Cf. Learning Outcome.
Course information
- Language
- English
- Course code
- NFOK14031U
- Credit
- 15 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 2
- Schedule
- 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.
- Course capacity
- 30
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting departments
- Department of Food Science
- Department of Food and Resource Economics
Course responsibles
- Karsten Olsen (2-6e724369727267316e7831676e)
Food Chemistry - Michael Bom Frøst (3-71666a446a737368326f7932686f)
Nordic Food Lab