Innovation and Implementation

About this programme

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. Knowledge equivalent to 150 credits, of which 90 credits within one of the following areas: \- 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. Finalized by: PN-LT - ansvarig ledamot i arbetsgrupp landskap Alnarp (AGLA), 2023-11-15 Valid from : Autumn semester 2024 (2024-09-02) 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. Knowledge equivalent to 150 credits, of which 90 credits within one of the following areas: \- 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. 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 pr