EPN

STKD6610 Technology and Society II Course description

Course name in Norwegian
Technology and Society II
Study programme
Masterstudium i produktdesign – design for kompleksitet / Bachelorstudium i bioingeniørfag
Weight
10 ECTS
Year of study
2018/2019
Schedule
Course history

Introduction

Digital competence is a key factor in ensuring the employability of candidates in all professions vital to our society. This course will provide a fundamental understanding of our digital world. It gives an overview of how technology affects our lives and the way we work, as well as our social structures, work patterns and individual preferences contributing to shaping technology. Social media, digital governance, and eHealth are all examples of how technology has profoundly changed our everyday lives in the last few decades. An understanding of the benefits and limitations of technology is vital in any profession, regardless of field or speciality. In this course, students will acquire the basic knowledge required to harness the potential of technology and recognise its limitations and potentially harmful consequences on work and society. They will learn to identify the opportunities to use technology to foster inclusion and participation in an increasingly diverse and multicultural society. They will practice communicating the concepts they acquire in the course, both orally and in written form.  

The topics covered are:

  • Technology design
  • Digital citizenship and universal Access
  • Ethics
  • Digital communication
  • Digital content
  • Information retrieval and assessment
  • Software development principles
  • Work processes in digital organisations
  • Legal issues related to digitalization

Required preliminary courses

 

No additional course-specific requirements.

Learning outcomes

Knowledge

On successful completion of this course the student understands:

  • the role of technological innovation with regards to consumption, economic growth and sustainable development
  • the idea of digital citizenship, including digital rights and responsibilities, from a local, national and global perspective, both in general and in relation with their field of study
  • the democratic principles behind e-inclusion and a universally designed society, both in general and with regards to their future professional practice
  • the basics of information security, including precautions to guarantee safety and privacy
  • the basic ideas behind algorithms, and how their use may constrain or enable work processes and other aspects of everyday life
  • the role that technology plays in professional practice within their profession or field of study

Skills

On successful completion of this course the student can:

  • evaluate, discuss and present a structured argumentation of the technological and societal aspects of a case in a specific domain
  • discuss and present an overview of ethical challenges at the intersection of technology and society, including issues of integration, participation and multiculturalism
  • give examples of how technology is used in the profession(s) related to their field of study, both at the national and the international level
  • identify, respond to and limit the negative impact of unethical and harmful online behaviour
  • evaluate the possibilities and challenges of technological solutions used in the profession(s) relevant to their field of study and present those in a structured form
  • retrieve information effectively and efficiently from a variety of online sources, critically assess its quality and credibility and reference it in a written report

General Competence On successful completion of this course the student can:

  • be a valuable contributor to the design, planning and implementation of new technology
  • be a positive agent of change in their own profession and field of study with regards to leveraging the potential of technology
  • participate in innovative processes involving new and emerging technologies and build skills in anticipating and adapting to technological change
  • reflect on technology use both within their field and from an interdisciplinary perspective
  • communicate concepts and models related to technology use in a structured manner, both orally and in written form

Teaching and learning methods

The course will utilize "blended learning", with a combination of attendance-based teaching or guidance, and use of online material. The students will be working on interdisciplinary cases, and initiating and performing a project within their field of study. The project will be shaped by the students' and the field's own needs.

Course requirements

A one-page outline including the topic and the structure of the report is required. The outline must be approved by the course coordinator/course teacher/supervisor within a set deadline. If the outline is not approved the first time, the student may submit a revised version within a second, set deadline.

Assessment

The final assessment/examination consists of two parts:

  1. Oral presentation of a case in a group, which counts for 50% of the grade. The oral presentation will last 15-20 minutes and all the members of the group must contribute actively to the presentation. The presentation can be given in either English, Norwegian or a combination of the two languages.  
  2. An individual project report (3 000-4 000 words), which counts for 50% of the grade. The report can be written in either English or Norwegian.

Each group may consist of 2-5 candidates.

Both examinations must be passed in order to pass the course.

Oral examinations cannot be appealed.

Permitted exam materials and equipment

All support materials are allowed for both the oral presentation and for the individual project report.

Grading scale

The final assessment will be graded on a grading scale from A to E (A is the highest grade and E the lowest) and F for fail.

Examiners

Two internal examiners will be used. External examiner is used regularly.

Overlapping courses

The course has 5 ECTS of overlapping content towards STKD6600 Technology and society