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Syllabus

LV0128 Innovation management for sustainable food systems, 15.0 Credits

Innovation för hållbara livsmedelssystem

Subjects

Food Science

Education cycle

Master’s level

Advanced study in the main field

A1F

Grading scale

Language

English

Prior knowledge

- 120 credits at bachelor level
- 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)

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 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).

• 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

The course is given physical on campus, partially in special premises for distant teaching at different campuses at SLU

Responsible department

Department of People and Society