Print Syllabus

Syllabus

FÖ0435 Product Development and Innovation Systems in Horticulture, 15.0 Credits

Produktutveckling och innovationssystem inom trädgårdsområdet

Subjects

Horticultural Science Business Administration Business Administration Horticultural science

Education cycle

Master’s level

Modules

Title	Credits	Code
Single module	15.0	0201

Advanced study in the main field

Second cycle, has only first-cycle course/s as entry requirements
Master’s level (A1N)

Grading scale

Language

English

Prior knowledge

Enrolled to the Horticultural Science – Master’s Programme or knowledge equivalent to 120 credits, including 60 credits in Natural Science or 60 credits in Social Science, and English 6.

Objectives

The aim of the course is to theoretical knowledge in innovation management and product development processes, with application on horticultural and agricultural firms.

On completion of the course, the student should be able to:

• explain and analyze how innovation processes, different developmental strategies and product development, within the horticultural sector, can be implemented based on long-term sustainability perspectives,

• describe and to give an account of knowledge- and innovation systems, with application to the horticultural sector,

• discuss systems thinking and show ability to integrate several different system perspectives (e.g. innovation system, knowledge system, product development system, firm/organization system),

• explain the concepts circular economy and biobased economy and how these principles may be applied within the horticultural area.

Content

The course focus on:

• theory in innovation processes and product development.

• methods to analyse user needs, wants and demand.

• how innovation- and developmental processes can be linked with focus on end users´ needs, wants and demand.

• how product- and innovation projects can be planned, performed and led.

• to analyse problems and suggest sustainable developmental strategies in order to reach long term sustainability goals.

• theories on learning organisations.

• oral and written communication directed towards different target groups.

Three dimensions provide and overall and central starting point; 1. The firm´s internal processes, 2. The sectorial system (the horticultural industry) and 3. An expanded perspective that includes social, economic and ecological factors that affect long-term sustainability.

Scheduled exercises, seminars and study visits are compulsory.

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

To pass the course, passed written and oral assignments as well as participation in the compulsory activities are required.

• 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 examination of a degree project (independent project), the examiner may also allow the 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 People and Society

Cooperating departments: