NFOK16003U Thematic Course in Food Science and Technology

Volume 2018/2019
Education

MSc Programme in Food Science and Technology

Content

The course aims to provide the students with an understanding of all the aspects that are involved in the development of elements in the food chain. The students will be introduced to key aspects regarding:

  • Innovation and Design Thinking
  • Intellectual Property Rights (IPR)
  • Food legislation
  • Feasibility
  • Sustainablity
  • Foodomics
  • Business models

 

The students will be divided into teams and work theoretically and in practice with a case. The case will be development or optimization of a food product, an ingredient, equipment, procedure(s) or analytical tool(s). The students will also have to recognize the potential restrictions imposed in "real-life".

As a part of the teamwork on the cases, the students will acquire basic tools for successful teamwork, including how to exploit teamdynamics and project organisation.

Learning Outcome

Knowledge:

  • Describe key concepts concerning innovation in food science and technology
  • Describe key concepts concerning IPR
  • Describe key concepts concerning food legislation
  • Describe key concepts concerning foodomics and advanced analytical methods
  • Describe key concepts concerning feasibility and sustainability in food technology
  • Understand the influence of personalities and academic background on team work

 

Skills:

  • Ability to critically reflect on concepts used in the innovation process
  • Ability to apply and analyze various process models and approaches in the innovation process
  • Ability to participate in an iterative process
  • Ability to critically reflect on bottlenecks in the implementation of innovation in the food chain
  • Ability to identify appropriate analytical technologies to solve challenges in food quality control, adulteration, and authentication
  • Ability to search European food legislation databases
  • Ability to disseminate scientific outcome of casework
  • Ability to pitch outcome of casework to different types of evaluators

 

Competences:

  • A scientic approach to innovation in the food chain
  • Integrate obtained theoretical knowledge in the solution of the casework
  • Interdisciplinary cooperation with other students in teams on planning, carrying out and evaluating casework in relation to innovation in the food chain
Literature

See Absalon for a list of course literature

Lectures, exercises and casework. The casework will be carried out in student teams and results in the innovation of an element in the food chain documented by a case portfolio divided in different parts. The portfolio will contain different elements developed over the casework period.
It is recommended to follow the course on the second year of the MSc programme in Food Science and Technology.
  • Category
  • Hours
  • Colloquia
  • 7
  • Exam
  • 1
  • Guidance
  • 15
  • Lectures
  • 40
  • Preparation
  • 35
  • Project work
  • 297
  • Theory exercises
  • 17
  • Total
  • 412
Written
Oral
Collective
Continuous feedback during the course of the semester
Peer feedback (Students give each other feedback)
Credit
15 ECTS
Type of assessment
Oral examination, 15 min
Individual oral examination without preparation time in the portfolio, the case report and the course curriculum. The student pitches the case report.
Exam registration requirements

Approval of all portfolio parts.

Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
External censorship
Re-exam

Same as ordinary exam.

If a student has not met the exam registration requirement the individual portfolio parts must be submitted no later than two weeks prior to the re-examination.

 

Criteria for exam assesment

See Learning Outcome