About this course
As the world constantly changes around us, we must rethink some of the most basic aspects of everyday life. This includes what we eat and how we eat. In this class, we explore food, not only as a reflection of our changing world, but also as a way of mitigating some of the challenges we face.
You will identify issues affecting us and our food systems, explore developments in food production and social trends, and draw on aspects of design thinking to develop and propose innovative solutions to the problems we face. The course is taught as a combination of lectures, hands-on workshops, and visits to businesses that work with food innovation.
Syllabus
Faculty
Mia Maja Hansson
FacultyMSocSc in Management of Creative Business Processes, Copenhagen Business School, 2015. Mia Maja has focused all her research on how Copenhagen has evolved as one of the most innovative cities in the world when it comes to food. Besides teaching at DIS, she is an entrepreneur that has established many of the spaces and facilities that Copenhagen food entrepreneurs use to get their businesses of the ground. This includes a Street Food Festival, CPH Food Space and Kitchen Collective. With DIS since 2024.
Anders Larsen
FacultyCand.Mag. (History and English Literature and Language, University of Copenhagen, 2008). Research focused on cultural history and visual culture. Teaches Meaning of Style, which is an introduction to semiotic analysis using fashion as a case study, as well as Visual Culture of Cities in the summer. Worked on various projects for DIS relating to cultural competencies and cultural engagement and staff training within the Housing & Student Affairs department. With DIS since 2007.