Table of contents

The course is connected to the following study programs

Recommended previous knowledge

ERN100 Basic nutrition and ERN132 Food science and practical cooking

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

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

Teaching and learning 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.

Examination requirements

  • Approved compulsory attendance
  • Passed work requirements

See details in the course brochure.

Examinations

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.

Student 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 a free-standing course

Yes. Subject to availability or capacity.

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
Last updated from FS (Felles studentsystem) Oct. 15, 2026 11:07:15 AM