Economic History: Economics of Innovation
Lund University
Lund
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Pace of study: 50 %
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Education information from the published source. The education record and its time-bound offerings are kept separate.
Code: EKHM71
<p>Innovation drives growth - and shapes the future. This course gives you the tools to understand how innovation happens, why it matters, and how it connects to economic development across regions and industries.</p><p>Economics of Innovation explores how new ideas and technologies fuel economic growth. You’ll learn how innovation emerges, spreads, and transforms industries and societies. The course focuses on the role of institutions, market structures, and regional dynamics in shaping innovation.</p><p>You’ll study key concepts like national and regional innovation systems, intellectual property rights, and the impact of competition on innovation. Topics include radical innovations, general purpose technologies and how innovation links to long-term growth.</p><p>The course also covers how innovation is measured and classified, and how policies - such as standards, prizes, and patents - can encourage or hinder progress. You’ll learn to critically assess innovation strategies and understand their broader economic implications.</p><p>Whether you're curious about entrepreneurship, policy or economic change, this course helps you see innovation not just as invention - but as a powerful force in shaping the world.<br/></p>
At least 60 credit points in either economic history, economics, history, economic and social geography, sociology or the equivalent knowledge. (Students accepted for the following master’s programmes are qualified for this course: EAETU Economic Growth, Population, and Development, EAEUT Economic Growth and Development, EAISD Innovation and Spatial Dynamics, and EAGCH International Economics with a Focus on China)
Each offering has its own dates and conditions. Closed offerings are retained as history and do not mean that a new application is open.
Lund University
Lund
Start date:
End date:
Pace of study: 50 %
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Published: .
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Last changed according to the source: 2026-03-25T09:22:45