Innovation and Implementation
Course description
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.
Entry Requirements
\- natural sciences
\- social sciences
\- humanities
\- technology
\- food and meal science.
and minimum 15 credits in Food Studies on advanced level
and
English 6 or equivalent.
Course facts
FS0009, Innovation and Implementation, 15.0 Hp
Print syllabus
Syllabus
Finalized by: PN-LT - ansvarig ledamot i arbetsgrupp landskap Alnarp (AGLA), 2023-11-15
Valid from : Autumn semester 2024 (2024-09-02)
Level
Second cycle (A1F)
Main field of study
Food Studies, Landscape Architecture
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.
Course language
English
Entry Requirements
\- natural sciences
\- social sciences
\- humanities
\- technology
\- food and meal science.
and minimum 15 credits in Food Studies on advanced level
and
English 6 or equivalent.
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: critical thinking, problem solving, oral communication, written communication, teamwork, plan and manage time and creativity.
Collaboration with the surrounding community takes place through
the course's projects being provided by external actors. In addition, external critics are invited and the course has several study visits.
Examination Formats and Requirements for Passing the Course
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.
Responsible Department/Equivalent
Department of Landscape Architecture, Planning and Management
Supplementary information
Included in program
- Food and Landscape - Master’s programme
- Food and Landscape
Module set
| Title | Credits | Code |
|---|---|---|
| Mandatory parts | 5.0 | 0001 |
| Group work | 5.0 | 0002 |
| Individual reflection | 5.0 | 0003 |
The Course Replaces
LK0422, FS0004