TFL120 Entrepreneurship in food and nutrition
- ECTS Credits:
- 10
- Responsible department:
- Faculty of Health and Sport Sciences
- Course Leader:
- Kaia Elisabeth Paulsen Heslien
- Lecture Semester:
- Spring
- Teaching language:
- This course is taught in Norwegian and an English translation of the course description is not available.
- Duration:
- 1 term
The course is connected to the following study programs
- Bachelor's Programme in Nutrition
- Nutrition, Food and Culture, One-Year Programme
Teaching language
This course is taught in Norwegian and an English translation of the course description is not available.Recommended prerequisites
ERN100 Basic nutrition and ERN132 Food science and practical cooking
Course contents
-
entrepreneurship and innovationrelated to food and nutrition
-
practical cooking
-
experimental cooking
-
food marking
-
student enterprises
-
different roles in a company
-
business models and marketing
-
budgets and accounting
Learning outcomes
On successful completion of the course, students will:
-
demonstrate knowledge of the concept of entrepreneurship and innovation
-
have knowledge about how to start, run and finish an enterprise
-
have experience from a student enterprise
-
be able to see the opportunities for innovation related to food, experience and lifestyle
-
have further developed their skills in cooking
Examination requirements
-
Approved compulsory attendance
-
Passed work requirements
See details in the course brochure.
Teaching methods
Lectures, group work with presentations and cooperative learning. The students will start a student enterprise , manage it and close it down. Compulsory parts of instruction will be announced at the beginning of the semester.
The students will be supervised and supported by university teachers and people from the business sector.
See details in the course brochure. The work load is estimated to 270 hours.
Evaluation
The person responsible for the course, in consultation with the student representative, decides the method of evaluation and whether the courses will have a midterm- or end of term evaluation, see also the Quality System, section 4.1. Information about evaluation method for the course will be posted on Canvas.
Offered as Single Standing Module
Yes. Subject to availability or capacity.Assessment methods and criteria
The students start an enterprise in groups, manage it and close it down, and write a report which will be graded.
Please see guidelines in the course brochure.
Reduction of Credits
This course’s contents overlap with the following courses. A reduction of credits will occur if one of these courses is taken in addition:
| Course | Reduction of Credits |
|---|---|
| TFL203 – Social entrepreneurship and innovation in nutrition work | 5 |