NFOK20003U Sustainable Innovation in Food Science
MSc Programme in Food Science and Technology
The course aims to provide the students with an understanding of innovation 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, including LCA
- 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 team work on the cases, the students will acquire basic tools for successful team work, including how to exploit teamdynamics and project organisation.
- 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
- 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 Assessment (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 case work
- Ability to pitch outcome of case work to different types of evaluators
- A scientific 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
If you are registered with examination attempts in NFOK20004U Short Thematic Course in Food Science and Technology without having passed the course, you have to use your last examination attempts to pass the exam in NFOK20003U - Sustainable Innovation in Food Science. You have a total of three examination attempts.
- Theory exercises
- Project work
- 7,5 ECTS
- Type of assessment
- Written assignmentIndividual written report handed in at the end of the course.
- Exam registration requirements
Approval of all portfolio parts. Portfolio hand ins are done in groups and consists of multiple parts handed in during the course.
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
Same as ordinary exam.
Un-passed portfolio parts must be submitted two weeks before the re-examination date. All portfolio parts must be approved in order for the student to go the re-exam. Any previously passed portfolio parts will be reused.
Criteria for exam assesment
See Learning Outcome
- Course code
- 7,5 ECTS
- Full Degree Master
- 1 block
- Block 4
- CThe teaching is organised with a mixture of lectures, team work and cases.
- Course capacity
- No limitation
- Course is also available as continuing and professional education
- Study board
- Study Board of Food, Human Nutrition and Sports
- Department of Food Science
- Department of Food and Resource Economics
- Faculty of Science
- Vibeke Orlien (3-867f8250767f7f743e7b853e747b)
- Bodil Helene Allesen-Holm
- Henrik Siegumfeldt (6-867c787a88805379828277417e8841777e)
Various teachers will teach within the specific key aspects.