Study Guide

Objectives (course unit)

Student:
- knows the stages of service conceptualization and product development and innovation process
- knows inclusive research and development methods and project tools
- apply methods and tools in practice in the Living lab environment
- to develop multidisciplinary service landscape as part of a product or service concept in cooperation with customers and various actors
- understand and observe the international food, beverage and killing cultures
- follow and apply the latest information in the field when introducing new raw materials and production methods
- understands the durability challenges of the food system and their mutual dependencies
- seeks to develop solutions for responsible and prosperity

Content (course unit)

WHAT product development process, service conceptualization and the development of a service label mean?
WHY do the food system sustainability challenges require innovativeness, pilot culture and agile development in the service sectors?
HOW are food products, services and services and services innovatively developing customer needs and accountability considerations?

Assessment criteria, satisfactory (1-2) (course unit)

The student recognizes the concepts and phases of the product development and innovation process as well as service concepts. The student is able to describe a multidisciplinary service label.
The student is able to develop products, service and service lands in the controlled entity.
The student works in a group and identifies its interaction skills. Identify important practices in their own field.
The student is able to look at and evaluate things about their own perspective and taking responsibility for its own performance.

Assessment criteria, good (3-4) (course unit)

The student parses the processes of innovation, product development and service concepts through entities.
The student is able to utilize multiplicity in the development of a service label.
The student is able to choose the most appropriate approach to different options and justify its choice. The student develops products, service and service landscapes based on the knowledge of the topic to promote a sustainable food system.
The student is able to reflect your own and other work and look at the activities of a local community point of view.
The student works in co-operation with responsibly and commitment to team activities, developing their interaction skills.

Assessment criteria, excellent (5) (course unit)

The student understands the processes of innovation, product development and service concepts as interrelated phenomena and is able to apply them to promote a sustainable food system.
The student is able to look for a variety of practices and solution options, justify their choices and try newly inclusive methods.
The student is able to search and analyze information about the topic and utilize it to search and development of sustainable solutions and operational models.
The student is fascinating the innovation process and combines the solutions creatively or creates new. He is also able to take responsibility for the learning of the group and the distribution of learned.
The student works in co-operation responsibility, flexible and constructively developing one's own, team and stakeholder interaction.

Assessment scale

0-5