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LLEB10300U Food Entrepreneurship:
Designing New Business Opportunities in the Food Sector
3 working weeks on campus incl. exam (38½ hour/week)
Preparation prior to 3 weeks on campus (23 hours)
Dates: 11th August – 29th August 2014
Continuing and further
Study Board of Food, Human Nutrition and
Department of Food Science
Nanna Viereck (3-7063784268717166306d7730666d)
Dorte Wiene, Aditus Networks
Nanna Viereck, KU
Timothy John Hobley, DTU
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The aim of the course is for the students to
develop their entrepreneurial skills and competences by working
with a predefined idea (case story) to develop an idea into a
final product with clear market share and a ready-to-go business
plan. All case stories will be related to the food sector but can
be based on food ingredients, equipment design, raw materials
or new values in food production.
The course will consist of lectures on entrepreneurship and
presentation of case stories at the beginning of the course.
Students will then work in carefully designed groups (e.g.
containing a student from each of the participating
universities/international student to ensure competences within
business, engineering and science, and thereby utilize knowledge
from this diverse group of students) on a project about how to make
the case story that they choose into a new business
opportunity. The product of the group is a report including a
business plan based on the chosen idea. Students will be introduced
to the basic concepts of entrepreneurship, innovation and business
development with emphasis on the distinctive features of the food
industry, market shares and possible use of food technologies.
Guest lecturers from industry and academia will provide
inspiration for the project work developing the business plan on
the case stories. Moreover, for initiating the project work a
general introduction to the nature and basis behind the chosen case
story will be provided each group, enabling you to fully understand
the aspects of your idea. Finally, teachers will be available for
As a student within the fields of Food
Technology, Biotechnology, Biology, Business or something else
entirely, you will have a unique opportunity to gain hands-on
experience working with innovation and entrepreneurship linked to
the food industry and in close collaboration with other students
from a range of different disciplines.
After completing the
course the student should be able to:
• Understand the special entrepreneurial challenges in the
• Identify and describe business opportunities for the chosen case
story within the food sector
• Create a business plan for the chosen case story
• Develop business ideas
• Develop business models
• Analyze markets for new food related ideas
• Investigate consumer preferences
• Work effectively together in a group, utilizing the different
competences of the group members
• Explain the nature of the chosen case story
• Launch the commercialization of a food product
• Prepare a business plan and defend it in an oral presentation
• Write a report containing the business plan developed for
the case story identifying possibilities for further
will be announced later.
Teaching and learning methods
Before course begins: You may need to read
material in advance of the course and will be advised of this in
During the course, there will be lectures, company presentations,
discussions and exercises related to case stories together with
group project work and report writing.
The course is open for students (incl. MSc
students) who have passed 100 ECTS points of their bachelor
programme in Food science, Food technology, Biotechnology, Business
or a related area
This summer course is part of a joint initiative
of the University of Copenhagen (UCPH), The Technical University of
Denmark (DTU) and Copenhagen Business School (CBS).
The Danish food industry is among the best in the world to use
knowledge and technology in the development of new products. Such
knowledge-based growth is important for the future business
opportunities. This course will provide the students with the
newest knowledge on entrepreneurship within food and students will
learn how to commercialize good ideas related to food.
Whether you have ambitions of launching your own business or just
want to spice up your academic profile with competencies in
innovation and entrepreneurship, the summer course will provide
ample opportunity to develop your skills and learn from the
professionals through company presentations. By completing the
course you will gain an understanding of and be able to present a
plan for commercialization of an innovative product for the food
Teaching will take part at both DTU and UCPH, Frb.
Self Service at KUnet
Type of assessment
Oral examination, 20 min
The students will be evaluated on basis of a written
assignment (group report containing the business plan developed
during the 3 weeks) with clear indication of individual
contributions presented orally by the joint group (10 min) and a
following individual oral examination in a drawn exam question
relating to curriculum and group report (10 min).
The joint oral presentation of the business plan is prepared in
advance (1 day)
Weight: Group report 50%. Individual oral examination
Exam registration requirements
Min. 80 % presence during course.
Participation in group project work: Idea defined, report produced
and shortly presented by the group.