Innovation and Implementation
This course deals with challenges in the food system and ways to solve them through innovative thinking in groups. It is a projects based course that starts with inspiration of real projects, study visits, theoretical bases in innovative methods and complementary inputs from e.g. art and gastronomy. Within the course there is a focus on the project process and team development. In parallel with the group project students writes an individual reflection on the process and who to adapt new thinking from different perspectives that the student choose e.g. in geography and time.
Course evaluation
The course evaluation is now closed
FS0004-20038 - Course evaluation report
Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.
Syllabus and other information
Syllabus
FS0004 Innovation and Implementation, 15.0 Credits
Innovation och implementeringSubjects
Landscape Architecture Food StudiesEducation cycle
Master’s levelModules
| Title | Credits | Code |
|---|---|---|
| Mandatory parts | 5.0 | 0001 |
| Group work | 5.0 | 0002 |
| Individual reflection | 5.0 | 0003 |
Advanced study in the main field
Second cycle, has second-cycle course/s as entry requirementsMaster’s level (A1F)
Grading scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Language
EnglishPrior knowledge
Knowledge equivalent to 150 credits, of which 90 credits within one of the following areas:- Natural Sciences
- Social Sciences
- Technology
- Food and Meal Science
and minimum 15 credits in Food Studies on advanced level and English 6.
Objectives
The course gives the students an understanding of theoretical tools in the innovation process, and applications of these, performed as a teamwork that they test in a realistic project. It is a group work with challenges provided by the actual food system actors.
After completion of the course, the student should be able to:
- demonstrate an understanding and apply the tools of an innovation process.
- choose a challenge and present an imagined proposal for the future, taking theoretical frameworks discussed in the course as a point of departure.
- demonstrate an ability to critically analyse and give feedback to other students’ projects.
- evaluate and discuss the process of both the challenge and the group work.
- present the result of project both in a written report and an oral presentation.
- demonstrate an ability to search for and find academic literature and sources relevant to the project.
Content
The course comprises of a theoretical part and an applied part.
The applied part is a group work where the group takes on a challenge provided by an actor of the actual food system. With the help of tools from theoretical part, the groups work through the course in order to solve the challenge through the innovation process. Group dynamics shall be taught and supervised through the course.
In parallel the student works individually with personal reflections though the process.
Scheduled seminars, study visits and presentations are compulsory.
The course focuses on the following general skills: problem solving, oral communication, teamwork, plan and manage time and creativity.
Grading form
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.Formats and requirements for examination
Pass in compulsory assignments in group and individual work, both in oral presentations and written reports. Actively participate and contribute in the group assignment. Active participation in compulsory seminars, workshops, tutorials, and presentations.
If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.
Other information
The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.
If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.
Responsible department
Department of Landscape Architecture, Planning and Management