Project management for innovation in sustainable food systems
Information from the course leader
Welcome to the course "Project management for innovation in sstainable food systems" spring 2022.
You will find the latest updated schedule as pdf when selecting the timetable.
There is also a schedule in the Time Edit System through the following link: https://cloud.timeedit.net/slu/web/stud2/ri165v6y55Y405QYQZQ7750XZY03Qw7.html. Note that the schedule modules in Time Edit are not complete as regards schedule title, instructions for reading and teacher.
Course literature: We have two main books:
1) Trott, Paul. (2021). Innovation management and new product development, 7th ed. (Pearson). The book is available in print and eTextbook at the publisher Pearson. Previous editions are also possible to use (for example edition 6. You could buy second hand. But note that previous editions might have another chapter structure. Important note: Last year the course was given (2022), the printed edition lacked some pages due to a printing error. Make sure all pages are there.
2) Tonnquist, Bo (2021). Project management, 5th ed. (Sanoma Utbildning). This is a comprenehsive book on the topic of project management. The book contains many useful project tools, which you likely might find useful also in your future work. You will get more instructions on how to use the book when you start the two weeks of project management.
In addition to these, there will be a selection of articles and other materials to be used. These will be made available succesively on the course page in Canvas.
Course evaluation
The course evaluation is now closed
LV0102-30052 - Course evaluation report
Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.
Additional course evaluations for LV0102
Academic year 2021/2022
Project management for innovation in sustainable food systems (LV0102-30158)
2022-01-17 - 2022-03-23
Academic year 2020/2021
Project management for innovation in sustainable food systems (LV0102-30263)
2021-01-18 - 2021-03-23
Academic year 2019/2020
Project management for innovation in sustainable food systems (LV0102-30063)
2020-01-20 - 2020-03-24
Academic year 2018/2019
Project management for innovation in sustainable food systems (LV0102-30065)
2019-01-21 - 2019-03-25
Syllabus and other information
Syllabus
LV0102 Project management for innovation in sustainable food systems, 15.0 Credits
Projektledning för innovation i hållbara livsmedelssystemSubjects
Food ScienceEducation cycle
Master’s levelModules
| Title | Credits | Code |
|---|---|---|
| Single module | 15.0 | 0101 |
Advanced study in the main field
Second cycle, has second-cycle course/s as entry requirementsMaster’s level (A1F)
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.
Language
EnglishPrior knowledge
* 120 credits at bachelor level* 15 credits in Food Science on advanced level
* Knowledge equivalent to English B from upper secondary school.
Objectives
The purpose with this course is to provide an understanding for the concept of innovation systems, how they are constituted and how they function, and to provide tools and knowledge for management of innovation and product development within the food sector.
Project management and facilitation, and understanding of the dynamics of organisations and groups are included as important components with the aim to provide skills for practice. The course participants will be able to present realistic and achievable proposals on projects in the context of sustainable food systems based on cases. The course is based on action learning where the participants practice leadership, problem solving in group and deals with sustainability from a systems perspective as the solutions to the defined problem is developed. Sustainability aspects from all dimensions of the food system, from firm level to global sustainability goals, are integrated in all parts of the course.
Upon completion of the course, students will:
*be able to describe and explain the knowledge and innovation system from a food systems context
*have developed knowledge concerning provesses of innovation and product development within the food system, and developed skills on how these processes can be organized and managed
*be able to understand and evaluate how innovation and product development can occur from long-term sustainability perspectives
*be able to connect innovation and development processes with end-users’ needs, wants and demands
*have developed their competence on systems thinking and the ability to integrate several different system perspectives (e.g. innovation systems, knowledge systems, food systems, production systems, and firms and organisations as systems)
*be able to find, analyse, evaluate and compile material from different sources with the aim to suggest and implement an innovation/product development project within a food context
*through obtained strategic competence be able to evaluate alternative paths of development or scenarios from longt-term sustainability visions.
*have strengthened their competence on written and oral communication, and be able to present realistic and achievable proposals of innovation and development projects
Content
Lectures, seminars and project work. As part of these modules are included theoretical insights on innovation processes and systems, innovation management, project management and organization, and evaluation of scenarios from sustainability perspectives.
The course is based on case projects, where students in groups will work on their own project plan with an innovation project associated with a sustainable food system. The projects are developed through a holistic approach, and the course participants cooperate with representatives from the industry, advisory services, farmers or other organizations within the food system. During the project, the students have concurrent contact with case firms/organization and supervisors and through seminars/workshops discuss the project development with the other course participants. Web-based tools of communication will be used during the course, and the course can be followed at several of the SLU campuses at the same time.
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 and exercises, participation in compulsory activities (e.g. guest lectures, workshops, excursions, supervision)
Approved examination (project presentation, oral and written, and evaluation of (own and other groups’) projects.
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.
Responsible department
Department of People and Society