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2013/2014  KAN-CM_V40  Innovation in Food and Agribusiness

English Title
Innovation in Food and Agribusiness

Course information
Language English
Exam ECTS 15 ECTS
Type Elective
Level Full Degree Master
Duration One Semester
Course period Autumn
Teaching takes place at the KU campus in Frederiksberg on Tuesdays from 9-12 and some Thursdays from 9-12 and 13-16. The total number of teaching hours is about 70.
Time Table Please see course schedule at e-Campus
Study board
Study Board for MSc in Economics and Business Administration
Course coordinator
  • Christoph Grimpe - Department of Innovation and Organizational Economics (INO)
Main academic disciplines
  • Globalization, International Business, markets and studies
  • Innovation and entrepreneurship
  • Management
  • Corporate and Business Strategy
  • Economics, macro economics and managerial economics
Last updated on 13-09-2013
Learning objectives
After completing the course the student should be able to
  • know basic concepts of innovation and the management of innovation
  • know basic fields/subjects touching the area of innovation and innovation management (as, e.g. entrepreneurship, economics, marketing, organization, industry development)
  • know the structure and development of the agribusiness and food industry
  • apply these theories/concepts and their specific tools in case studies
Course prerequisites
While no academic prerequisites are necessary, basic knowledge of microeconomics as well as management are an advantage.
Examination
The exam in the subject consists of two parts:
Miniproject:
Weight50%
Examination formHome assignment - written product
Individual or group examIndividual
Students are required to present their miniproject briefly in class in the last sessions before the exam.
Size of written productMax. 20 pages
Assignment typeCase based assignment
DurationWritten product to be submitted on specified date and time.
Grading scale7-step scale
Examiner(s)One internal examiner
Exam periodWinter Term
Make-up exam/re-exam
Same examination form as the ordinary exam
Written exam:
Weight50%
Examination formWritten sit-in exam
Individual or group examIndividual
Assignment typeWritten assignment
Duration4 hours
Grading scale7-step scale
Examiner(s)One internal examiner
Exam periodWinter Term
Aids allowed to bring to the examClosed Book: no aids
Make-up exam/re-exam
Another examination form
Oral exam
Description of the exam procedure
PC exam on CBS computers with print.
It is not allowed to bring your own PC and printer.
No access to the internet, LEARN and S:/drive.
Course content and structure

This course provides a comprehensive introduction to the management of innovation in one of the most innovative and important sectors in Denmark: the food and agribusiness industry. The course is offered in collaboration with the life science faculty of Copenhagen University and students from both CBS and Copenhagen University will attend the course.

First, students will learn about the structure of the agribusiness and food industry both in Denmark and internationally. Moreover, it discusses key concepts in innovation management and focuses on the innovation-related challenges in the agribusiness and food industry. More specifically, the following components will be covered during the course:


1) The agribusiness and food industry
    - Introduction to Danish food and agribusiness
    - Structural development
    - The global agribusiness and food industry
    - Food markets: characteristics, barriers and challenges

2) Innovation management in food and agribusiness
    - Basics of innovation
    - Theoretical underpinnings of innovation and innovative activity
    - Innovation and the value chain
    - Industry and technology dynamics
    - Protecting innovation
    - Innovation-related challenges in the agribusiness and food industry

3) Case studies: problem identification, analysis, discussion

The students are required to work on a miniproject that deals with an innovation (new product, new process, new business model, etc.) in the agribusiness or food industry. The miniproject will be presented in class.
 

The course's development of personal competences
 

The main objective of the course is to provide the student with a basic understanding of the agribusiness and food industry, innovation economics and management, as well as the innovation-related challenges in the agribusiness and food industry in Denmark, Europe and internationally.
Teaching methods
Lectures and cases. Moreover, several company visits and external lectures will be offered.
Expected literature

Schilling, M. A., “Strategic management of technological innovation”, McGraw-Hill (4rd edition), New York, 2012.

Chesbrough, Henry W. (2003). The era of open innovation. MIT Sloan Management Review: 44 (3), 35-41.

Suarez, Fernando and Lanzolla, Gianvito (2005). The Half-Truth of First-Mover Advantage. Harvard Business Review, April, pp. 121-127.

Linton, J.D., Walsh, S.T. Morabito, J. 2002. Analysis, ranking and sections of R&D projects in a portfolio. R&D Management, 32(3): 139-150.

Rivette, K.G. and Kline, D. (2000). Discovering new value in intellectual property, Harvard Business Review, January-February, pp. 54-66.


Other literature to be announced.
Last updated on 13-09-2013