Project management for innovation in sustainable food systems
Information from the course leader
Schedule, digital course room in Zoom, and important note on the first two weeks - LV0102
Welcome to the course "project management for innovaiton in sustainable food systems", spring 2022.
Due to the current spread of Covid in Sweden after the holidays, we have come to the decision to move all course online the first two weeks of the course. This mean that we will not have any lessons in Uppsala until the first week in February.
It is unfortunate that we will not be able to meet in real life, as we build the course together as a group. But we hope that the situation will get better soon and we in the teacher team will do our very best to facilitate your course activities online the first weeks.
we will use one Zoom room for all course activities unless something else has been announced. You find the link to the digital course room below.
We are looking forward to meet you at course start the 17th of January - Online.
If you have any questions or concerns, please contact me.
Kind regards, Fredrik (course leader)
Digital course room (Zoom)
Join Zoom Meeting
Meeting ID: 651 8742 9454
The course evaluation is now closed
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
2022-01-17 - 2022-03-23
Academic year 2020/2021
2021-01-18 - 2021-03-23
Academic year 2019/2020
2020-01-20 - 2020-03-24
Academic year 2018/2019
2019-01-21 - 2019-03-25
LV0102 Project management for innovation in sustainable food systems, 15.0 CreditsProjektledning för innovation i hållbara livsmedelssystem
Education cycleMaster’s level
Advanced study in the main fieldSecond cycle, has second-cycle course/s as entry requirements(A1F)
Prior knowledge* 120 credits at bachelor level
* 15 credits in Food Science on advanced level
* Knowledge equivalent to English B from upper secondary school.
ObjectivesThe 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
ContentLectures, 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.
Formats and requirements for examinationApproved 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 the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
- If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
- If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
- For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.
- The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
- If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.
Department of People and Society
Grading criteria is avialable at the Canvas course page
- Innovation management and new product development, 7th ed. (Pearson) Författare: Paul Trott ISBN: 978-1-292-25153-3 (print) [Innovation management and new product development, 7th ed. (Pearson)] (https://www.pearson.com/uk/educators/higher-education-educators/product/Trott-Innovation-Management-and-New-Product-Development-Instructor-s-Manual-on-the-Web-7th-Edition/9781292251530.html) Kommentar: This is the main course book and it will be used throughout the course. The previous edition (6th ed.) also works, but the newer version has been restructured quite much, which mean that the contents within the chapters does not correspond with each other. The earlier version is available at the SLU library.
- Innovation in agri-food systems Författare: Editors: Jongen & Meulenberg ISBN: 978-90-76998-65-7 [Innovation in agri-food systems ] (https://www.wageningenacademic.com/doi/abs/10.3920/978-90-8686-666-3) Kommentar: Selected parts (e.g. chapter 2). Book is available if logged in to the SLU network, wither at campus or through VPN