New search

Project management for innovation in sustainable food systems

Welcome to the course Project management for innovation in sustainable food systems!

Below you will find the zoom-link and password for the course introduction on Monday.

You have a preliminary schedule at the course home page, as well as on our Canvas page. You will notice that times are always written in full hours, but we normally begin 15 minutes past each hour. This mean that we start 13:15 on Monday the 18th of January. However, the digital classroom will be open a couple of minutes before we start.

Note that some lectures may have alternative starting times. You will get a notice if any of the scheduled times differ from the normal.

Topic: LV0102: Course introduction and Introductory workshop

Time: Jan 18, 2021 01:15 PM Stockholm

Join Zoom Meeting

Meeting ID: 678 7517 6365

Passcode: 730397

The course evaluation is now closed

LV0102-30263 - 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.

Additional course evaluations for LV0102

LV0102 Project management for innovation in sustainable food systems, 15.0 Credits

Projektledning för innovation i hållbara livsmedelssystem

Syllabus approved



Food science

Education cycle

Master’s level

Advanced study in the main field

Second cycle, other second-cycle courses as entry requirements(A1F)

Grading scale

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 knowledge

* 120 credits at bachelor level
* 15 credits in Food Science on advanced level
* Knowledge equivalent to English B from upper secondary school.


The purpose with this course is to provide an understanding for the concept of innovation systems, how they are constituted and how they function, and to provide tools and knowledge for management of innovation and product development within the food sector.
Project management and facilitation, and understanding of the dynamics of organisations and groups are included as important components with the aim to provide skills for practice. The course participants will be able to present realistic and achievable proposals on projects in the context of sustainable food systems based on cases. The course is based on action learning where the participants practice leadership, problem solving in group and deals with sustainability from a systems perspective as the solutions to the defined problem is developed. Sustainability aspects from all dimensions of the food system, from firm level to global sustainability goals, are integrated in all parts of the course.

Upon completion of the course, students will:
*be able to describe and explain the knowledge and innovation system from a food systems context
*have developed knowledge concerning provesses of innovation and product development within the food system, and developed skills on how these processes can be organized and managed
*be able to understand and evaluate how innovation and product development can occur from long-term sustainability perspectives
*be able to connect innovation and development processes with end-users’ needs, wants and demands
*have developed their competence on systems thinking and the ability to integrate several different system perspectives (e.g. innovation systems, knowledge systems, food systems, production systems, and firms and organisations as systems)
*be able to find, analyse, evaluate and compile material from different sources with the aim to suggest and implement an innovation/product development project within a food context
*through obtained strategic competence be able to evaluate alternative paths of development or scenarios from longt-term sustainability visions.
*have strengthened their competence on written and oral communication, and be able to present realistic and achievable proposals of innovation and development projects


Lectures, seminars and project work. As part of these modules are included theoretical insights on innovation processes and systems, innovation management, project management and organization, and evaluation of scenarios from sustainability perspectives.
The course is based on case projects, where students in groups will work on their own project plan with an innovation project associated with a sustainable food system. The projects are developed through a holistic approach, and the course participants cooperate with representatives from the industry, advisory services, farmers or other organizations within the food system. During the project, the students have concurrent contact with case firms/organization and supervisors and through seminars/workshops discuss the project development with the other course participants. Web-based tools of communication will be used during the course, and the course can be followed at several of the SLU campuses at the same time.

Formats and requirements for examination

Approved seminars and exercises, participation in compulsory activities (e.g. guest lectures, workshops, excursions, supervision)
Approved examination (project presentation, oral and written, and evaluation of (own and other groups’) projects.
  • 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 information

  • The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted 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 on this, please refer to the regulations for education at Bachelor's and Master's level.

Responsible department

Department of People and Society

Further information

Determined by: Programnämnden för utbildning inom naturresurser och jordbruk (PN - NJ)
There are no Grading criteria posted for this course
1) Innovation management and new product development
Author: Paul Trott
ISBN: 978-1-292-13342-3
Comments: This is the main course book
2) Parts of "Management innovation - Integrating technological, market and organizational change"
Author: Tidd, J. & Bessant, J.
ISBN: 978-1-118-36063-7
Comments: We use some chapters from this book. There are accessible copies at the SLU library. This was the main course book 2019-2020. Course evaluations have strongly suggested another main course book, why we this year will use Trott "innovation management" instead.

Course facts

The course is offered as an independent course: No The course is offered as a programme course: Sustainable Food Systems – Master´s Programme Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38054 SEK Cycle: Master’s level
Subject: Food science
Course code: LV0102 Application code: SLU-30263 Distance course: No Language: English Responsible department: Department of People and Society Pace: 100%