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.
Syllabus and other information
FS0004 Innovation and Implementation, 15.0 CreditsInnovation och implementering
SubjectsLandscape Architecture Food Studies
Education cycleMaster’s level
Advanced study in the main fieldSecond cycle, has second-cycle course/s as entry requirementsMaster’s level (A1F)
5:Pass with Distinction, 4:Pass with Credit, 3:Pass, U:Fail The requirements for attaining different grades are described in the course assessment criteria which are contained in a supplement to the course syllabus. Current information on assessment criteria shall be made available at the start of the course.
Prior knowledgeKnowledge equivalent to 150 credits, of which 90 credits within one of the following areas:
- Natural Sciences
- Social Sciences
- Food and Meal Science
and minimum 15 credits in Food Studies on advanced level and English 6.
ObjectivesThe 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.
ContentThe 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.
Formats and requirements for examinationPass 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 fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
If a student has been granted targeted study support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative form of assessment.
If this course is discontinued, SLU will decide on transitional provisions for the examination of students admitted under this syllabus who have not yet been awarded a Pass grade.
For the assessment an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. For more information, please refer to the Education Planning and Administration Handbook.
- If the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
- If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
- If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
- For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.
Other informationThe right to take part in teaching and/or supervision only applies to the course instance which the student has been admitted to and registered on.
If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information, please refer to the Education Planning and Administration Handbook.
Department of Landscape Architecture, Planning and Management
Determined by: PN-LT
There are no Grading criteria posted for this course
The course is offered as an independent course: Yes The course is offered as a programme course: Food and Landscape Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38060 SEK Cycle: Master’s level (A1F)
Subject: Landscape Architecture Food StudiesCourse code: FS0004 Application code: SLU-20038 Location: Alnarp Distance course: No Language: English Responsible department: Department of Landscape Architecture, Planning and Management Pace: 100%