NIFK20000U Food Concept Design
Msc Programme in Integrated Food Studies
The aim of the course is to give the students insight into the socio-material basis for conceptual food design approaches (such as design thinking or the double diamond design approach). The combination of practical and theoretical excercises will enable the students to co-create creative and unique solution spaces, either from a defined design framework, or from collaboration with relevant food actors. Informed by theory the students will be able to offer creative solution spaces for e.g. food service and experience based food companies, as well as offering a design related view on the broader food system challenges.
The course will have a focus on contemporary sustainable food related concepts, products or experiences, and their users.
The course will integrate socio-material design understanding with with more extensive and systemic user-experience perspectives. The course builds upon knowledge from the areas of food sociology and innovation and food systems. The studens will gain unique integrative competencies to analyse, visualize and facilitate food design improvements for relevant users interacting in different food environments and concepts.
The course draws on, and presents, relevant literature from design thinking, science and technology studies, food concept design methods and event - and service design studies. Students are expected to create visual and conceptual solutions that are informed by both theory and practice, and to be able to discuss and present these solutions in an manner that coherently reflects, the different fields of study presented throughout the course.
- describe and compare conceptual design methods and models
- understand the socio-material basis of design approaches and its users
- reflect on historical and socio-cultural drivers of food concept design changes
analyze the design process in a socio-material approach
apply design methods and tools on a give case
- create theoretically informed designs/concepts for a given case
- critically evaluate current food design challenges
- critically reflect on the proces of involving users/actors and suggesting design solutions
- propose and validate new design solutions in a given context
See Absalon for a list of course literature
Participating students will throughout the course have the opportunity to work with “real life” food environments/concepts or pursue own food design experiments in closed lab-environments.
- Practical exercises
- Exam Preparation
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 - 25 minutes
- Type of assessment details
- Oral examination, 20-25 min. No time for preparation.
The portfolio is not included in the assessment.
- Exam registration requirements
Submission of an individual portfolio.
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
The same as the ordinary exam.
If the portfolio was not handed in before the ordinary exam, the student must submit an portfolio three weeks prior to reexam.
Criteria for exam assesment
See learning outcome.
- Course code
- 7,5 ECTS
- Full Degree Master
- 1 block
- Block 3
- 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
- Mette Weinreich Hansen (15-736b7a7a6b347d6b6f74786b6f696e466f6c787534717b346a71)