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
groups with development, pitching and consumer tests of food
products. In the project period, the portfolio pats guide you
through the process steps. The projects are based on challenges
posed by companies or organisations.
Teaching program
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 foods with regard
to creating aesthetic, palatable, sustainable, 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 development laboratory 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 groups 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 preceeding 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 food preparation,
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
waste.
Knowledge
- Give an overview over preference formation in relation to food, meals and eating.
Skills
- Adapt methods of preparation for different raw materials based on a rational scientific foundation.
- 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 different 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) using relevant digital platforms for both data collection, storage and handling.
- 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.
Competences
- Apply 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.
- Apply relevant statistical methods on obtained data using relevant software.
- 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 group 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, basic skills in R programming, and to have knowledge about how to bring a health promoting product to the market.
- Category
- Hours
- Lectures
- 35
- Preparation
- 50
- Theory exercises
- 19
- Practical exercises
- 15
- Project work
- 277
- Guidance
- 15
- Exam
- 1
- Total
- 412
- Credit
- 15 ECTS
- Type of assessment
- Oral exam on basis of previous submission, 25 min
- Type of assessment details
- The exam is an individual oral exam without preparation time in
both the submitted portfolio parts and the course curriculum.
Portfolio parts are done in groups and consist of multiple parts with deadlines throughout the course.
In order to acces the oral exam the submission (portfolio parts) must be submitted during the course. - Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
- Re-exam
Same as ordinary exam.
All portfolio parts must be submitted two weeks before the re-examination date.
Any previously submitted portfolio parts will be reused.
Criteria for exam assesment
See Learning Outcome.
Course information
- Language
- English
- Course code
- NFOK14031U
- Credit
- 15 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 1
- Schedule
- 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 groups and organise their time themselves except for project pitches and occasional teaching elements.
- Course capacity
- 32
The number of places might be reduced if you register in the late-registration period (BSc and MSc) or as a credit or single subject student.
Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Contracting faculty
- Faculty of Science
Course Coordinators
- Michael Bom Frøst (3-74696d476d76766b35727c356b72)
- Karsten Olsen (2-7175466c75756a34717b346a71)
- Bodil Helene Allesen-Holm (4-6a706970486e77776c36737d366c73)
(Course coordinator)