Innovation management for sustainable food systems
Entry Requirements
- 15 credits in Food Science on advanced levell
- Knowledge equivalent to English from upper secondary school, called English 6.
Course facts
LV0128, Innovation management for sustainable food systems, 15.0 Hp
Print syllabus
Syllabus
Finalized by: Jon Petter Gustafsson, 2022-12-12
Valid from : Spring semester 2024 (2024-01-15)
Level
Second cycle (A1F)
Main field of study
Food Science
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
- 15 credits in Food Science on advanced levell
- Knowledge equivalent to English from upper secondary school, called English 6.
Objectives
The food system stands in front of multiple sustainability challenges: climate change, biodiversity losses, water insecurity, people’s health and wellbeing, animal welfare issue and uncertainty as regards the system’s resilience in times of crises.
To reach a more sustainable food system, innovations are needed in new products and processes, changes in how we see things, in how we produce and consume food, as well how we view supporting systems that can facilitate the sustainability transition.
This course gives insight in innovation management: on how innovation processes look like from the point of identifying problems to development of solutions and their implementation, and finally capture value and evaluate. The role of the innovation system in support and implementation is also highlighted. The course gives further knowledge on project management and process facilitation to conduct innovation and development projects. Sustainability aspects at different levels in the food system, from the perspective of firms to global sustainability goals, are integrated as a natural part of the course.
After finishing the course, the student should:
- Know processes for innovation and product development: from idea to implementation
- Be able to describe and explain the features of knowledge and innovation systems in the food sector
- Be able to lead and organize innovation and development processes
- Understand and be able to evaluate how innovation and product development can take place within long running sustainability perspectives
- Show capability of system thinking, and ability to integrate multiple system pespectives (for example innovation system, knoweldge system, food system, production system, firms and organisations as systems)
- Be able to collect, analyze, evaluate and compile material from various sources with the aim to propose and conduct an innovation project in the food area
- Have strenghtened competences in written and oral communication, and be able to put forward proposals to manageable innovation and development projects
Content
Innovation management, innovation theory, innovation processes applied on sustainable food systems
The course utilises different forms of teaching to promote student learning and discussions through: lectures, seminar, work individually and in group.
Besides these moments, there are theoretical pars regarding innovation processes and systems, project management and organization, as well as aspects on sustainable food systems. The course builds on active participation in workshops, seminars and project work that consists of tasks and projects associated with the topics of sustainable food systems.
The course focuses on the following general competencies
- System thinking
- Presentation techniques
- Group dynamics
- Process management
To pass the course presence in compulsory activities are required (seminars, workshops, presentations, supervision), pass on deliverables, written examination, and pass in project work (written and oral presentation)
Examination Formats and Requirements for Passing the Course
To pass the course it is required with presence in compulsory activities (seminars/workshops/presentations/supervision), pass on deliveries (e.g. reports) and written examination, and pass in project work (written and oral presentation).
Responsible Department/Equivalent
Department of People and Society
Supplementary information
Included in program
- The Master's Programme Sustainable Food Systems
Module set
| Title | Credits | Code |
|---|---|---|
| Single module | 15.0 | 0001 |
The Course Replaces
LV0102
Other Information
The course is given physical on campus, partially in special premises for distant teaching at different campuses at SLU