NFOK20003U Sustainable Innovation in Food Science

Volume 2020/2021
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 and sector. Especially taking in to consideration the 17 UN Sustainable Development Goals. The students will be introduced to key aspects regarding:

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

 

The students will be divided into teams and work theoretically with cases. The case work is linked to the teaching on a weekly basis. 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 process in food science
  • Describe key concepts concerning Intellectual Property Rights (IPR), food legislation and Business Modelling
  • Describe key concepts concerning sustainability in food science

 

Skills:

  • Ability to critically reflect on concepts (ideation and idea selection tools) used in the innovation process
  • Ability to apply and analyze various process models and approaches in the innovation process
  • Ability to critically reflect on bottlenecks in the implementation of innovation in the food chain
  • Ability to assess a Life Cycle Analysis (LCA)
  • Ability to investigate Intelectual Property Rights (IPR)
  • Ability to apply the business model canvas
  • 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 and sector
  • Integrate obtained theoretical knowledge in the solution of the case work
  • Interdisciplinary cooperation with other students in teams on planning, carrying out and evaluating case work in relation to innovation

See Absalon for a list of course literature

Academic qualifications equivalent to a BSc degree is recommended.
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.
  • Category
  • Hours
  • Lectures
  • 42
  • Preparation
  • 42
  • Theory exercises
  • 12
  • Project work
  • 75
  • Guidance
  • 10
  • Exam
  • 25
  • Total
  • 206
Written
Oral
Collective
Continuous feedback during the course of the semester
Peer feedback (Students give each other feedback)
Credit
7,5 ECTS
Type of assessment
Continuous assessment
Written assignment
1. Portfolio exam in teams consisting of multiple parts handed in during the course. Weight 50 % of the final exam grade.
2. Individual written report handed in at the end of the course. 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.

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

Same as ordinary exam.

Any previously passed parts of the exam will count in the re-exam. Un-passed written parts must be submitted on the re-examination date.

Criteria for exam assesment

See Learning Outcome