Program Overview

Program Overview

The MSc Programme in Integrated Food Studies offers a comprehensive course, NFOK20000U Meal Systems and Technologies, which focuses on public meals systems, introducing aspects where technology plays a role.

Course Description

This course concentrates on the public meals systems, including topics such as processing, food quality, food safety, and sustainability. It covers both national and international perspectives on meal systems, touching upon opportunities and barriers to system changes in relation to producing healthy, sustainable, palatable, and ethical meals.

Learning Outcome

After completion of the course, students are expected to achieve the following qualifications:

• Knowledge:
  • Knowledge and understanding of the history and development of public food systems
  • Knowledge of the approach to public meals from a public health nutrition (PHN) perspective
  • Knowledge about how public food supply chains are organised and work as a ‘food system’, including food preservation methods, good manufacturing practices, and hazard analysis and food hygiene
  • Knowledge and comprehension on how sustainability and nutrition concerns impact on public food systems
  • Knowledge about basic statistics
• Skills:
  • Assess the different public food systems from an integrated PHN approach
  • Understand and apply nudging and choice architecture in a meal setting
  • Understand practical procurement and economical perspectives of a public meal system
  • Ability to design and solve a multi-disciplinary problem within public food systems
  • Use kitchen-lab facilities
  • Apply descriptive and inferential statistics to collected data using appropriate software
  • Communicate research results in scientific writing
• Competences:
  • Integrate the public health nutrition aspects to the public meals systems
  • Critically analyse specific public meal systems and technologies
  • Contribute critically to the design of public meal systems including meal design, HACCP, procurement, serving, and consumption thereof
  • Ability to conduct meal-centered research
  • Ability to collaborate and contribute effectively in group work

Literature

The course literature is available on Absalon.

Recommended Academic Qualifications

Academic qualifications equivalent to a BSc degree are recommended.

Teaching and Learning Methods

Teaching comprises a combination of lectures, exercises, experimental work, and working on a group assignment.

Workload

The workload is distributed as follows:

• Lectures: 53 hours
• Preparation: 80 hours
• Laboratory: 16 hours
• Project work: 50 hours
• Guidance: 6 hours
• Exam: 1 hour
• Total: 206 hours

Exam

The exam is an oral examination, 15 minutes, with the following details:

• Type of assessment: Oral examination about the group assignment and the course curriculum
• Type of assessment details: Individual oral examination without preparation time
• Examination prerequisites: Preparation of a group assignment, handed in before the oral exam
• Aid: All aids allowed
• Marking scale: 7-point grading scale
• Censorship form: No external censorship, with several internal examiners
• Re-exam: The same as the ordinary exam, with non-approved group assignments edited and handed in three weeks prior to the re-exam date

Course Information

• Language: English
• Course code: NFOK20000U
• Credit: 7.5 ECTS
• Level: Full Degree Master
• Duration: 1 block
• Placement: Block 3
• Schedule: A
• Course capacity: 36

Study Board

The study board responsible for this course is the Study Board of Food, Human Nutrition and Sports.

Contracting Department

The contracting department is the Department of Food Science.

Contracting Faculty

The contracting faculty is the Faculty of Science.

Course Coordinators

The course coordinators are:

• Helene Christine Reinbach (Main responsible)
• Bodil Helene Allesen-Holm (Course coordinator)
• Marianne Thomsen

Additional Information

The course is also available as continuing and professional education. The criteria for exam assessment are based on the learning outcome.