Valid for: 2023/24
Faculty: Faculty of Engineering, LTH
Decided by: PLED B/K
Date of Decision: 2023-04-18
Main field: Food Systems.
Compulsory for: MLSA1
Language of instruction: The course will be given in English
The aim of the course is to develop skills and knowledge needed
to become a successful entrepreneur in the food sector, as well as
on the role and importance of innovation in the future development
of the entire food system.
Further, to employ strategies for idea generation, design thinking
and project management, and appraise ideas for their potential to
create entrepreneurial opportunities to solve food systems
challenges.
Knowledge and understanding
For a passing grade the student must
• be able to apply concepts and skills related to innovation
and entrepreneurship in the context of the food system. In
particular:
• be able to evaluate their own motivation and skills as they
relate to entrepreneurship, and assess the extent to which
different types of ventures are a good fit for their skills,
mindset and willingness to take risk
• be able to employ strategies for idea generation, design
thinking and project management, and appraise ideas for their
potential to create entrepreneurial opportunities to solve food
systems challenges
• be able to develop effective risk management strategies for new
ventures
Competences and skills
For a passing grade the student must
• be able to develop and perform an effective pitch to an
audience of diverse stakeholders
• be able to appraise the likely financial needs and other
resources for a new venture
• be able appreciate the importance of teams and team dynamics,
and understand how managerial challenges vary across the
entrepreneurial life cycle
Judgement and approach
For a passing grade the student must
• be able to independently seek and evaluate information from
different sources
• show ability for teamwork and collaboration in different
groups
The Summer School is the 2nd overarching parts of the Master in
Food Systems addressing the entire international cohort, and builds
on knowledge and skills acquired in the part "Introduction to the
Food System". It will specifically focus on the skills and
knowledge needed to become a successful entrepreneur in the food
sector, as well as on the role and importance of innovation in the
future development of the entire food system.
The course is taking place for 6 weeks, where each week there will
be synchronous online sessions with the teaching team to help
students to develop an idea.
Grading scale: TH - (U,3,4,5) - (Fail, Three, Four, Five)
Assessment: Summative assessment for the course is an individual reflective portfolio (60%) and a pitch for the team project (40%). The written assignment is an individual reflective portfolio related to the EIT overarching learning outcomes addressed by the module. The group project assignment is to investigate entrepreneurial opportunities to solve food systems challenges and to define the financial needs and other resources for a new venture.The group project is examined by a dedicated pitching practice session.
Formative assessment is implemented continuously through Canvas for the mandatory learning sessions.
The examiner, in consultation with Disability Support Services, may deviate from the regular form of examination in order to provide a permanently disabled student with a form of examination equivalent to that of a student without a disability.
The number of participants is limited to: No
Course coordinator: Håkan Jönsson, hakan.jonsson@food.lth.se
Course coordinator: Claudia Lazarte, claudia.lazarte@food.lth.se
Course homepage: https://mfs-apply.eitfood.eu/
Further information: All material for the course is provided via Canvas, no other course literature is needed for the course
Overarching EIT course, offered by EIT with some support from the partner Universities. The course does not follow the study period structure, but is given in the summer and is being examined at the mid of September.