NIFK14026U Entrepreneurship and Innovation
MSc Programme in Agricultural Economics
MSc Programme in Agriculture
MSc Programme in Climate Change
MSc Programme in Environmental and Natural Resource Economics
MSc Programme in Environmental Science
MSc Programme in Food Innovation and Health
MSc Programme in Human Nutrition
MSc Programme in Molecular Biomedicine
MSc Programme in Global Environment and Development
A growing need for innovative solutions and start-ups has
shifted entrepreneurship and innovation management from a mere
business school agenda to career options and demanded competencies
across academic disciplines. This course is specifically designed
for non-business students who want to find out more about idea
development and start-up processes in new ventures. It is also
relevant for students who want to be better prepared for the
non-technical aspects of innovation processes in organizations.
The course introduces students with little or no background in business studies to theories and tools for entrepreneurship and innovation management that can assist them in idea development and realization. To combine the process with own world perspectives, students will build venture teams and develop their own venture idea that addresses a challenge connected to their fields of study. In particular, students will be encouraged to pay attention to unresolved problems and new opportunities in their academic environments in order to find inspiration for the development of a business idea. Business ideas are not limited to new products or new for-profit ventures, but may include any type of innovation in a new or existing for- or non-profit setting.
At the beginning of the course, a team formation process will be initiated. Based on interests and competences, students will join venture teams consisting of approximately 5 students, ideally reflecting a diversity of disciplines and backgrounds. The course itself will then include theory input and insights from practitioners, but will have a strong focus on team project work and feedback sessions. Theory sessions will include an introduction to innovation and entrepreneurship theories and B) innovation management frameworks and tools that can be applied in new ventures or existing organizations (e.g., creativity techniques, innovation process models, design thinking, business modelling including sustainable business models). Through project group work, in-class exercises, and interaction with stakeholders, students will work in their “venture teams” and apply theories and tools to develop venture ideas.
An entrepreneurial mindset and the ability to manage and support innovation processes under conditions of uncertainty and distributed knowledge is essential to new venture creation, but has also become a key competence in existing private and public sector organizations. The purpose of the course is to provide non-business students interested in developing their own ventures or in entrepreneurial and innovation processes with a basic set of theories and roadmaps of possible actions and tools they can use to engage in new ventures or innovation teams. Moreover, the course is designed to stimulate entrepreneurial and innovative activities within and outside university and in different business and non-business future employment situations, including work in cross-disciplinary and cross-institutional set-ups.
The course aims to create awareness for an entrepreneurial and
innovative mindset in the students’ specific area through a focus
on the interdisciplinary and team-based application of theories and
tools in the context of their own and their team members’ academic
experience. The final outcome is that students will be able to
build on the knowledge and teamwork experiences from the course
during their entrepreneurial career, and in further graduate
courses on specific topics within innovation, entrepreneurship, and
On completion of the course the student will be able to:
Show an overview of theories and concepts in entrepreneurship and innovation management, including entrepreneurial and innovation processes, design thinking, business modelling, and business planning
Describe the characteristics of entrepreneurs and entrepreneurship
Classify different types of innovation
List and describe creativity and business development tools.
Work with entrepreneurship and innovation processes in relation to their fields of study
Communicate ideas to stakeholders including team members, investors, customers, and other potential partners
Give and receive feedback for idea development
Use creativity and business development tools in team settings.
Apply the theoretical foundations and the approaches learned in the course to engage in entrepreneurial activities in new or existing private firms, public organizations (including universities), or NGOs
Understand the role of design thinking, planning, stakeholders, value capture, and resources in entrepreneurship and innovation processes
Independently identify and approach stakeholders necessary for the development of business ideas
Manage creativity and business idea development processes in interdisciplinary settings.
Osterwalder, A. and Pigneur Y. (2010) Business Model Generation. Wiley, New Jersey.
- Practical exercises
- Project work
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 min
- Type of assessment details
- Oral examination in relating to the course project and a
selected entrepreneurship and innovation topic from the curriculum.
No time for preparation.
- Exam registration requirements
The student must submit and have approved a project report outlining a business plan. The project report should be based on group work.
- Only certain aids allowed
Students are allowed to bring notes and their own project report.
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
two internal examiners
Same as ordinary exam. If the student has not handed in the project report, then it must be handed in individually two weeks prior to the re-exam. It must be approved before the exam.
Criteria for exam assesment
Students' ability to display gained knowledge, skills, and competences (see learning outcomes) with particular emphasis on students' ability to relate theories and concepts in the curriculum to the course project work.
- Course code
- 7,5 ECTS
- Full Degree Master
- 1 block
- Block 1 And Block 4
- Course capacity
The number of seats may be reduced in the late registration period
- Study Board of Food, Human Nutrition and Sports
- Department of Food and Resource Economics
- Faculty of Science
- Teis Hansen
- Allan Dahl Andersen
Teis Hansen (xvm281)
Allan Dahl Andersen (khq225)