NIFK20000U Food Concept Design

Volume 2026/2027
Education

Msc Programme in Integrated Food Studies

Content

The aim of the course is to give the students insights to food design concepts and approaches (such as user-centred design thinking and the Double Diamond design approach).

The course will apply a design oriented, user-centred, approach to food cases and their identified challenges in relation to e.g. concepts, products or experiences. The combination of practical and theoretical exercises will enable the students to develop a deeper understanding of the real-life challenges of identifying, co-creating and designing for change. 

The course draws on, and presents, relevant literature and applied methods from design thinking. Students are expected to work iteratively and create visual and conceptual solutions that are informed by both theory and practice, and to be able to discuss, communicate and present these solutions in a pitch to relevant case owners.

Learning Outcome

Knowledge:

  • Understand conceptual design methods and models
  • Understand the socio-material basis of design approaches and its users

 

Skills:

  • Analyse the iterative and user-centred 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

 

Competences:

  • Critically evaluate current food design challenges
  • Critically reflect on the process of involving users/actors and suggesting design solutions
  • Propose and validate new design solutions in a given context

See Absalon

Activities in the course will be a mix of interactive workshops with an emphasis on acquiring and applying knowledge and tools regarding food concept design, as well as more traditional lectures focusing on theory and practices.
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.
  • Category
  • Hours
  • Lectures
  • 21
  • Preparation
  • 115
  • Practical exercises
  • 42
  • Guidance
  • 20
  • Exam Preparation
  • 7
  • Exam
  • 1
  • Total
  • 206
Written
Oral
Collective
Continuous feedback during the course of the semester
Peer feedback (Students give each other feedback)
Credit
7,5 ECTS
Type of assessment
Oral examination, 20 minutes (no preparation time)
Examination prerequisites

Submission and approval of a portfolio

Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners
Re-exam

Same as the ordinary exam.

 

If the portfolio was not handed in or approved before the ordinary exam, the student must submit a portfolio 3 weeks prior to re-exam.

Criteria for exam assesment

See Learning Outcome