Print Syllabus

Syllabus

FÖ0440 Management perspectives for sustainable food systems, 15.0 Credits

Marknadsföringsperspektiv för hållbara livsmedelssystem

Subjects

Business Administration Business Administration

Education cycle

Master’s level

Modules

Title	Credits	Code
Individual examination	4.0	0101
Seminar - individual assessment	4.0	0102
Group project	4.0	0103
External lecturers - individual assessment	3.0	0104

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

Knowledge corresponding to 120 credits at basic level

- English 6

Objectives

The course focuses on sustainable development in management in biobased industry, especially food industry. It is based on an understanding of value production in terms of financial, environmental and social dimension (the Triple Bottom Line). After completing the course the student will be able to:

• describe and argue for relevant marketing theories, in particular those that refer to service, relationships and value

• demonstrate insight and competence concerning methods and theories as well as their limitations in marketing with regards to sustainable development

• evaluate academic studies of competitive marketing strategies in relation to the external environment and the organization’s resources. This also include ethical aspects of business development

• assess and apply different approaches for sustainable business development in marketing

• apply knowledge about strategy and marketing in a changing environment focusing on innovation and communication

• demonstrate an capacity to define and critically review strategy and marketing challenges in the bio-based industries, including the food sector.

Content

What are the grounds for making food related choices? This course has its roots in the understanding how consumer choices serve as a foundation for corporate management, market development and, ultimately the development of a circular bio-economic system. Lectures, seminars and projects provide a wide range of perspectives on how marketing is used in development of sustainable food systems.

The course serves as an iIntroduction to key marketing concepts and theory: perceived customer value with regards to sustainable development, innovation management, stakeholder theory, social practice theory, relationship marketing, networks and Corporate Social Responsibility (CSR) and the equivalent system related concept of "creating shared value" (CSV).

The course also contains an oOrientation about and application of marketing research methods and marketing planning. This orientation is aimed at creating an epistemological understanding of differences between Product and Service Dominant Logic.

The course is based on lectures, guest lectures, seminars, exercises and a project all of which offer opportunities to develop an epistemological development and vocabulary. Several of these modules offers training of analytical and evaluative competence.

Compulsory components in the course are exercises, seminars, guest lectures / study visits and active participation in a project. The project also offers opportunities to practice analytical, interpersonal and rhetorical skills.

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

Approved seminars, exercises, compulsory guest lectures and study visits.

Approved examination and assignments.

• 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 assessment of an independent project (degree project), the examiner may also allow a 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.

Additional information

In order to assimilate the course, marketing knowledge equivalent to at least 5 credits at Bachelor level is recommended. In addition, basic knowledge of products and conditions for value creation in food systems is recommended .

The course Sustainable marketing in the biobased sector (SG0275, including earlier versions) should not be included in a degree together with this course.

SLU is environmentally certified according to ISO 14001 and sustainability certified in accordance with PRME. A large part of our courses cover knowledge and skills that contribute positively to the triple bottom line, environmental social and financial value creation. To further strengthen this, we have specific sustainability goals for the education. Students are welcome to suggest actions regarding the course’s content and implementation that lead to sustainability improvements for the environment. For more information, see webpage www.slu.se.

Responsible department

Department of Forest Economics