NIFK18016U Changing Public Food Systems

Volume 2019/2020
Education

MSc Programme in Integrated Food Studies.

Content

The general framework theme of the 3rd  semester is “Integrated foodscapes”. As the theme title implies, the overall idea is to apply and integrate learnings from the first three semesters, including work within the themes of ‘welfare’ and ‘entrepreneurial’ foodscapes during 1st  and 2nd  semester. The 3rd  semester courses are meant to support the integration of learnings from previous semesters while adding a more strategic dimension. All courses in the 3rd  semester have a change-oriented strategic outlook; from strategic design and strategic communication to entrepreneurial issues. This implies a progression from the focus in previous semesters on mapping foodscapes and analysing structural, behavioural and other aspects of these, towards using this understanding to propose solutions and promote change. In the 3rd  semester project module students can choose to specialize or to work integrated with foodscapes in a broad range of different spheres and possibly in cooperation with external partners. This course/project module have a specialized focus on public health nutrition issues integrating element from the former courses with a natural science perspective, and use methods from this tradition.

Learning Outcome

Students who pass the course will have qualifications as follows

Knowledge and understanding

  • Should have knowledge of agendas and strategies related to healthier eating and health promotion in public and private organisations
  • Should have knowledge about participatory methods for involving users in food, health and nutrition related innovation
  • Should have knowledge about evidence and research based evaluation of food, health and nutrition related innovation

 

Skills

  • Should be able to apply different methodological and theoretical frameworks in innovations for food environments in public and private organisations

 

Competences

  • Should be able to work with food, health and nutrition related innovation in interdisciplinary teams in public and private organisations
  • Should be able to integrate food, health and nutrition related innovation into existing nutrition policies and strategies

 

Literature

See Absalon for a list of course litterature.

It is recommended that students have a general knowledge of Integrated Food Studies as a field particularily including the sub-field of Public Health Nutrition.

Academic qualifications equivalent to a BSc degree is recommended.
Project work in groups under supervision of a teacher.
  • Category
  • Hours
  • Exam
  • 0,5
  • Exam Preparation
  • 12
  • Project work
  • 399,5
  • Total
  • 412,0
Written
Oral
Individual
Collective
Continuous feedback during the course of the semester
Feedback by final exam (In addition to the grade)
Credit
15 ECTS
Type of assessment
Oral examination
The exam is an individual oral exam lasting 20-25 minutes, based on the project report. No preparation.
Exam registration requirements

Submission of a report resulting from a project work carried out individually or in groups.

Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners.
Re-exam

Similar to ordinary exam. If the project report has not been handed in for the ordinary exam, the student must hand in an individual project report two weeks prior to the reexam.

Criteria for exam assesment

See Learning Outcome.