NIFK18017U Food Studies and Network

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 policy or network issues integrating element from the former courses with social science focus, and use methods from this tradition.

Learning Outcome

Knowledge and understanding

  • Should have knowledge of how to analyse and design actual food related agendas and strategies in public and private companies, institutions and networks
  • Should have knowledge of learning and communication methods and theories relevant to food studies
  • Should have knowledge of how to identify and analyse food network related strategies and policies
  • Should have knowledge of how to construct and design a comprehensive Food Studies project by using field study methodology or by constructing a network analysis of a given case

 

Skills

  • Should be able to facilitate and manage change processes in public or private food companies, institutions and networks
  • Should be able to identify different user perspectives and needs (e.g. through user involvement) and translate these into innovative products, technologies or systems

 

Competences

  • Should be able to choose and analyse a meal or food related topic in the context of innovative food studies
  • Should be able to combine and communicate knowledge and understandings from the different courses building up to the project module and analyse it in relation to the chosen field
  • Should be able to reflect on the interaction with other academic and professional actors in developing innovative food related change strategies
  • Should be able to argue for the chosen methodological and theoretical approach of the project
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 and particularily withnin the sub-fields of Food Networks & Innovation.

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
  • 400
  • Total
  • 412,5
Written
Oral
Individual
Collective
Continuous feedback during the course of the semester
Feedback by final exam (In addition to the grade)
Peer feedback (Students give each other feedback)
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.