Denmark

This course studies the relationship between economic crises and the cluster of policy solutions known as austerity. It explores why austerity is often seen as the most efficacious solution to economic downturn, and considers whether resorting to austerity in the present repeats errors of the past in light of the history of crises of capitalism. The course reviews the intellectual roots of austerity and examines the institutional and ideational factors that explain its widespread use by policy-makers in the present period. It considers whether austerity as a policy package is either compatible with or sustainable under democratic politics. The course examines the social impact of austerity budgeting in areas such as public health and discusses the emergent politics of anti-austerity on both sides of the political spectrum. It draws mostly on literature from the political science subfields of comparative and international economy, as well as the fields of macroeconomics, economic history, sociology and public health.

This course provides a survey of Danish design, focusing foremost on the post-war era (1945-1960s). It concentrates on a design tradition world renowned for, amongst other things, high-quality craftsmanship, functionality, humanism, contextualism, simplicity, comprehensiveness, and creative continuity between tradition and renewal. Design is never merely a question of beautiful forms and surfaces, and therefore this course purposefully explores below the surface. It examines wider issues of ethics and aesthetics as exemplified in designs for the Welfare State. The course presents in-depth examinations into a diversity of design fields and design culture movements in order to reveal the essential considerations and contexts shaping some of Denmark’s most successful post-war designs. Material designs ranging in scale “from the spoon to the city,” as well as immaterial designs, are probed and discussed in relation to their socio-cultural, political, economic, and technical contexts. It critically questions the given topics through such lenses as design as common good, shattering the familiar, women in Danish design, and decolonizing design history. Furthermore, field studies to significant local sites afford opportunities to challenge experiential blindness and deepen place-based learning. Zooming in on Danish design of the past, including its roles in shaping the Welfare State, this course explores the meanings and purposes of design, and the ways design can enrich everyday life. Focusing on Danish design of the past is also significant to shed new light on understandings of contemporary societal issues and design’s roles in relation to these, and help transform comprehensions of how sustainable and equitable futures may be envisioned and constituted.  

This course covers the international firm and its role in society. It explores both the firm’s obligation to conduct its business as profitably as possible and at the same time to act responsibly toward society at large. The first part of this course deals with the various aspects of conducting international business, including how firms expand internationally, how they conduct their business outside their home borders, and what determines the success and failure of firms around the globe. It provides an overview of the essential concepts, theories, and analytical frameworks in international business. The second part of the course utilizes case studies to explore how international business can assist in the United Nation’s Sustainable Development Goals, looking particularly at the goals of no poverty, zero hunger, decent work and economic growth, responsible consumption and production, and partnerships for the goals.  

The course focuses on the microorganisms involved in the processing of fermented foods and beverages. It include the taxonomy of important microorganisms especially lactic acid bacteria and yeasts, including both phenotypic characteristics and molecular typing techniques for their identification. Fermentation is introduced as a sustainable green technology and innovative technologies to improve fermented foods and beverages are considered.

The course discusses capital structure, real options, long-term financing, short-term financing, and special topics such as mergers and acquisitions, corporate governance, and event studies.