NFOK14031U Thematic Course in Food Innovation and Health
MSc Programme in Food Innovation and Health
The course contains two parts. Initially an intensive two week
teaching program that gives overview of concepts and methods used
in a scientific approach to small-scale food production and topics
related to open innovation, business models, value proposition
and value capturing. In part two, students work project-based in
teams with development, pitching and consumer tests of food
products. This latter part is based on challenges posed by
companies or organisations.
Reading and practical experience with classic and new tools and techniques in the production of food and meals in kitchen-scale.
The scientific focus is application of modern preparation and processing methods, and the effect of these methods on the physical, chemical and sensory properties of food with regard to creating aesthetic, palatable, sustainalbe, and healthy foods. A focus on understanding successful food companies’ business models and open innovation strategies is applied.
- Food Design Thinking approach: ideation, prototyping and production of foods under various constraints (time, materials, economy, techniques) to develop an innovative mind-set, increase students’ creativity and promote action-oriented work based on own academic and professional competences.
- Practical exercises in kitchen utilizing a selection of culinary techniques.
- Exercises in ideation and open innovation.
- Exercise with reflection over business models and open innovation processes.
- Real business cases with development of new food products.
In the project phase students work independently in teams with a challenge from a company or an organisation. The problem is analysed and solved in a scientific manner, and the subject is discussed using competences acquired through the teaching period and preceding course work in the education programme. The approach trains students to apply their theoretical background to create new food products using their scientific approach to gastronomy, food chemistry, consumer experience and behaviour.
It is the aim to establish an open innovation with a
scientific foundation and to provide the students with an
insight to put their knowledge of culinary techniques to practical
use of techniques and ingredients, in order to renew cooking, food
production and create new products. Among the topics are
responsible use of ingredients, and upcycling to reduce food
- Adapt methods of preparation for different raw materials based on a rational scientific foundation.
- Give an overview over preference formation in relation to food, meals and eating.
- Use techniques for innovation and creativity related to development of new foods and New Product Development (NPD).
- Analyze and integrate open innovation and value proposition, theories and practices, to understand how food companies operate and compete in the market.
- Work systematically in a kitchen development laboratory with chosen experimental techniques and culinary methods.
- Use digital technologies to capture and evaluate work and progress in the development situation.
- Production of prototypes of complex foods, production in pilot scale of complex foods.
- Consumer tests with products, including considerations regarding subjects' data rights (GDPR).
- Reflection upon own development, and ability to see opportunities in innovation, intra- and entrepreneurship.
- Communicate (oral and in writing) topics in the culinary area with regards to innovation in foods.
- Integrate preference formation in relation to food, meals, and eating into the development of healthy, sustainable, and palatable foods.
- A scientific approach to food innovation and small scale food production.
- Implement ideation, open innovation, and value proposition design to develop new food products, focused on health, palatability, sustainability, and circular economy.
- Integrate academic disciplines (food chemistry/physics, sensory science, innovation and nutritional aspects) to innovation and business development in the food sector.
- Apply Food Design Thinking in the innovation process.
- Adapt techniques for characterization of sensory properties and consumer experiences to test foods in various stages of the innovation cycle.
- Aplly relevant statistical methods on obtained data.
- Interdisciplinary cooperation with other students on planning, carrying out and evaluating experiments in relation to new product development of healthy and palatable foods.
- Work independently and efficiently together in a team on joint projects.
- Pitch food concepts to professionals and relevant employers/purchasers.
See Absalon for a list of course literature.
It is recommended to follow the course on the second year of the MSc programme in Food Innovation and Health. Especially to have skills within food chemistry, innovation, consumer behaviour, statistics, and to have knowledge about how to bring a health promoting product to the market.
- Theory exercises
- Practical exercises
- Project work
- 15 ECTS
- Type of assessment
- Written assignmentOral examination, 25 minThe exam consists of two equal parts:
1. Project report in groups. Weight 50 % of the final exam grade.
2. Individual oral examination without preparation time in the portfolio, the project report and the course curriculum. 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. 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.
All portfolio parts must be approved in order for the student to go the re-exam. Un-passed portfolio parts and project report must be submitted two weeks before the re-examination date. Any previously passed portfolio parts and passed project report will be reused.
Criteria for exam assesment
See Learning Outcome.
- Course code
- 15 ECTS
- Full Degree Master
- 1 block
- Block 1
- The teaching is organised with a confrontation-intensive period for approximately the first two weeks. In that period teaching takes place 4-5 days a week. For the rest of the block, students work in teams and organise their time themselves except for project pitches.
- Course capacity
- 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
- Karsten Olsen (2-6e724369727267316e7831676e)
- Michael Bom Frøst (3-71666a446a737368326f7932686f)
- Bodil Helene Allesen-Holm