FQD-60312 Product and Process Design


Credits 12.00

Teaching methodContact hours
Group work75
Course coordinator(s)dr. ir. AR Linnemann
Lecturer(s)dr. T Oliviero
dr. ir. AR Linnemann
dr. CC Berton-Carabin
dr. ir. MAI Schutyser
prof. dr. HA Schols
prof. dr. ir. H Gruppen
prof. V Fogliano
prof. dr. ir. CGPH Schroën
ir. B Brinkman
dr. E Capuano
NA Hardt
dr. E Scholten
LDLA Frez Muñoz
Examiner(s)dr. ir. AR Linnemann

Language of instruction:


Assumed knowledge on:

A completed BSc in Food Science and Technology or equivalent


The course focusses on design aspects of food products from an integrated product and process perspective and aims at strengthening so-called T-shaped skills, i.e., on the one hand, the ability to tackle in-depth multi-disciplinary technological problems and, on the other hand, the aptitude to deal with broad multi-disciplinary technological challenges.

Learning outcomes:

At the end of this course a student should to be able to:
- formulate, quantitatively as well as qualitatively, solutions to industrial design problems;
- apply the principles of product development in a chain perspective, from the wishes of the client, e.g. the consumers or another company in the case of business-to-business operations, up to and including the raw ingredient materials and the processes that are used;
- apply the principles of project management to product and process design.


Students from different specializations work in multicultural groups on industrial design problems, which include problem identification, generation of ideas and concepts, gathering of information from experts, literature and internet, leading to innovative solutions which will be presented orally, as a poster and a written report. Next to the group work, specialized, in-depth lectures are given on aspects that are relevant to food product and process design. Finally, if possible, an excursion to the participating company is organised.


Marks will be given on the basis of novelty of the proposed solution to the industrial design problem, soundness of the lines of reasoning -which must be founded on quantitative arguments- and the quality of the group's deliverables, as follows:
- team work (50 % of the final mark);
- poster presentation (15 % of the final mark);
- decision paper (35% of the final mark);
A minimum score of 5.5 is required for each of these marks.


Linnemann, A.R.; C.G.P.H. Schroën; M.A.J.S. van Boekel (eds). (2011). Food product design -an integrated approach. Wageningen Academic Publishers, Wageningen. 288 p.

Compulsory for: MFTFood TechnologyMScA: Food Biotechnology and Biorefining6WD
MFTFood TechnologyMScG: Sensory Science6WD
MFTFood TechnologyMScH: Sustainable Food Process Engineering6WD
MFTFood TechnologyMScI: Gastronomy6WD
MFTFood TechnologyMScE: Dairy Science and Technology6WD
MFTFood TechnologyMScB: Food Innovation and Management6WD
MFTFood TechnologyMScC: Product Design6WD
MFTFood TechnologyMScD: Ingredient Functionality6WD
Restricted Optional for: MFQFood Quality ManagementMSc6WD