NFOK14031U Thematic Course in Food Innovation and Health
The course contains two parts. Initially an intensive three week
teaching program that gives overview of concepts and methods used
in a scientific approach to small-scale and scalable food
production. It also provides concrete actionable competences in
innovation, intra- and entrepreneurship in relation to healthy
foods. In part two, students work project-based in groups with
development, pitching and consumer tests of actual food products.
This based on challenges from enterprises or organisations.
The objective of the course is to give students knowledge of
practical gastronomic production and innovation with a focus on
palatability and health in food products as well as in meals.
It is the aim to establish a rational gastronomic foundation and to provide the students with an insight to put their knowledge of gastronomy to practical use and develop techniques and ingredients, in order to renew cooking and create new products. The scientific approach to gastronomy is based on scientific principles and includes deliciousness and health.
- Experience with ideation and business model generation for developed food products.
- General knowledge of basic operations and tools for gastronomic food production.
- Innovation, intra-, and entrepreneurship in relation to foods.
- Describe carbohydrates, lipids and proteins basic function and characteristics in food and point out the effects of culinary processes on physical, chemical and sensory conditions of food components.
- Adapt methods of preparation for different raw materials based on a rational gastronomic foundation.
- Reflect on the nutritional aspects of raw materials and their changes in culinary processes.
- Pointing out the essential microbiological risks connected with especially low temperature preparation methods and the necessary precautions for handling raw material.
- Describe the effect of physical processes such as pressure treatment and freeze-drying on the structure of food and how physical treatment can be used for developing gastronomic dishes.
- Give an overview over aesthetics in relation to food, meals and eating.
- Use techniques to foster innovation and creativity related to development of new foods.
- Production of prototypes of complex foods, production in pilot scale of complex foods, including demonstration of practical abilities with culinary techniques.
- Consumer tests of complex foods.
- Reflection upon own development, and ability to see opportunities and the potential for students’ professional competences in intra- and entrepreneurship and innovation.
- Work in a gastronomic laboratory with chosen experimental techniques and culinary methods.
- Communicate in writing the topics in the gastronomic area with regard to innovation in foods.
- Integrate aesthetics in relation to food, meals and eating.
- Communicate gastronomic concepts to professionals and relevant employers/purchasers.
- A scientific approach to food innovation and small scale food production.
- New Product Development of healthy and palatable foods.
- Integrate academic disciplines (food chemistry, sensory science, and nutrition) to innovation and business development in the food sector.
- Use and adapt techniques for characterization of sensory properties and consumer experiences.
- 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.
McGee, H. (2004) McGee on Food and Cooking - An Encyclopedia Of
Kitchen Science, History And Culture. 2nd ed. Hodder &
Stoughton (The British publisher)
Or the exact identical, except for cover and title:
McGee, H. (2004) On Food and Cooking – The Science and Lore of the Kitchen. 2nd ed. James Bennett Pty Ltd (The American publisher)
Osterwalder, A. & Pigneur, Y. (2010). Business Model Generation: A Handbook for Visionaries, Game Changers, and Challengers. London: Wiley.
Compendium (latest edition). The compendium is available for purchase from Academic Books on Campus.
For the data analysis in this course you need a laptop with Windows based operating system.
- Practical exercises
- Project work
- Theory exercises
- 15 ECTS
- Type of assessment
- Oral examination, 25 minIndividual oral examination without preparation time in the project report and the course curriculum. The oral examination weights 100%.
- Exam registration requirements
- Submission of project report
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
- Possibility to re-submit project report two weeks before the registration date of the re-examination
Criteria for exam assesment
Fullfilment of the learning outcomes