Foodscapes: Building competencies for sustainable innovation through academic studies

Line Hesselvig Mortensen, Mette Weinreich Hansen, Niels Heine Kristensen

Publikation: Bidrag til bog/antologi/rapportKonferencebidrag i proceedingsForskning

Abstract

Abstract
Globalization has an overall effect on eating cultures and food production, which calls for new professionals. This growing complexity in the food sector has triggered the introduction of the master in ”Foodscapes”. The master programme addresses the societies need for competencies that combine knowledge on sustainability and health with user demands in relation to food production and consumption.
This paper outlines the visions and ideas in the term Foodscapes and touches upon the challenges in combining different professions into a new context. The interdisciplinary approach is seen as a unique new way of combining professions, which traditionally are build on different scientific paradigms and cultures. When focusing on Foodscapes these different paradigms are lifted into a new place with a common goal of giving the students new competencies in the food context. The aim is to combine scientific traditions from which students will develop competencies to act in the complex world of food to the benefit of sustainability. Ability to recognize, decode and reorganize new meanings is seen as key factors in studying Foodscapes. The user perspective is very central in the Foodscapes approach and students with interest in orchestrating future user demands of a sustainable food sector can build competencies to meet these challenges. The context surrounding food, eating and food production influence both meal experiences and the degree of healthy and sustainable actions. By studies in formal and non-formal learning - the contexts in which food interactions take place - analyzing, developing and problem solving is seen to emanate in innovative ways. These abilities combined with co-creation approaches are believed to create more sustainable solutions.

Keywords: Foodscapes, sustainability, challenges, competence, interdisciplinary
OriginalsprogEngelsk
TitelKnowledge Collaboration & Learning for Sustainable Innovation : ERSCP-EMSU conference, Delft, The Netherlands, October 25-29, 2010
Publikationsdato2010
StatusUdgivet - 2010
Udgivet eksterntJa
BegivenhedERSCP-EMSU conference: Knowledge Collaboration & Learning for Sustainable Innovation - Delft, Holland
Varighed: 25 okt. 201029 okt. 2010
http://erscp.eu/events/past-erscp-conferences

Konference

KonferenceERSCP-EMSU conference
LandHolland
ByDelft
Periode25/10/201029/10/2010
Internetadresse

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