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 teams with
development, pitching and consumer tests of actual food products.
This latter part is based on challenges from enterprises or
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 teams 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.
- Adapt methods of preparation for different raw materials based on a rational scientific foundation.
- Give an overview over preference formation in relation to food, meals and eating.
- 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 chosen experimental techniques and culinary methods.
- 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.
- Communicate in writing the topics in the gastronomic area with regard to innovation in foods.
- Integrate preference formation in relation to food, meals, eating into the development of healthy and palatable foods.
- Pitch food concepts to professionals and relevant employers/purchasers.
- Ability to pitch project outcomes to different target groups.
- A scientific approach to food innovation and small scale food production.
- Implement ideation, open innovation, and value proposition design to develop new food products.
- Integrate academic disciplines (food chemistry/physics, sensory science, innovation and nutritional aspects) to innovation and business development in the food sector.
- Apply design thinking to foods.
- 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 team on joint projects.
See Absalon for a list of course literature.
It is recommended to follow the course on the second year of the MSc programme in Food Innovation and Health.
- 15 ECTS
- Type of assessment
- Portfolio, CumulativeOral examination, 25 minThe exam consists of two equal parts:
1. Portfolio exam in teams consisting of 5-8 oral and written parts handed in during the course. Weight 50 % of the final exam grade.
2. Individual oral examination without preparation time in the portfolio and the course curriculum, weight 50 % of the final exam grade.
Both parts must be passed in order for the course to be passed.
- Exam registration requirements
Approval of all portfolio parts.
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
Same as ordinary exam.
If the portfolio has not been passed, there is a possibility to re-submit an edited portfolio individually two weeks before the oral re-examination.
Criteria for exam assesment
See Learning Outcome.
- Theory exercises
- Practical exercises
- Project work