NIFK22000U Food Systems and Transition

Volume 2026/2027
Education

Msc Programme in Integrated Food Studies

Content

The overall aim of the course is to introduce students to food systems thinking and actors within food systems. The purpose with this approach is to offer understandings and ability to analyse the wickedness and complexity in developments related to food. The course will also provide a basis for thinking in - and handling future changes of food systems.

 

The course will consist of the following themes

  • Food systems and food networks as conceptualizations of the complexity in food related issues (more than production and consumption). 
  • The historical development and structure of selected food systems (industrialized and alternative food systems, mainly with departure in systems of Global North). This will include an overview of changing technologies; structure, location, actors as well as salient political issues characterizing food systems in different periods.
  • Governance of food systems, including an introduction to the dynamics of policy processes. This also includes questions of the economic power distribution and interests of key actors, as well the role of civic engagement.
  • Key concepts and theories useful for understanding, mapping, and analysing the development and transitions of food systems. This includes among other things stakeholder analyses and socio-material approaches (Situational Analysis and Multi-level Perspective) to food systems change. 
Learning Outcome

After completing the course, the student will be able to

 

Knowledge:

  • Give an account of the development and present structure of food systems.
  • Have an overview of concepts important for understanding food systems and their development.
  • Have an overview of key actors, institutional environments and structures of importance for selected food systems and their development.
  • Understand how policies govern food systems

 

Skills:

  • Map relevant actors within a given food system
  • Analyse societal and institutional issues of relevance for the development of food related policies or strategies.
  • Apply relevant theoretical frameworks and concepts to analyse governance and change potential of food systems

 

Competences:

  • Reflect on the key concepts of the theories presented, and discuss their relevance for new food systems.
  • Using a food systems approach, ability to discuss how complex issues related to the food sector can be handled. 
Academic qualifications equivalent to a BSc degree is recommended.
The type of instruction at the course will include lectures, plenary and group discussions, seminars, individual and group exercises, student presentations, project work, supervision and feedback from teachers, and peer feedback.
  • Category
  • Hours
  • Lectures
  • 37
  • Preparation
  • 34
  • Theory exercises
  • 25
  • Excursions
  • 9
  • Project work
  • 98
  • Guidance
  • 2
  • 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)
Type of assessment details
The exam includes a discussion of the project report as well as broader questions in relation to the learning objectives.
Examination prerequisites

To qualify for the oral exam, a written report must be submitted and approved. The report is made individually or in groups and submitted at the end of the course, before the exam.

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

As the ordinary exam.

If a project report is not handed in, or not approved, at the ordinary exam, then a report must be handed in two weeks prior to the re-exam. 

Criteria for exam assesment

See Learning Outcomes