|Teaching method||Contact hours|
|Course coordinator(s)||dr. ir. R Hartemink|
|Lecturer(s)||prof. G Trägårdh, prof. B Bergenståhl, prof.P Dejmek, other staff from the Food Engineering group|
|Examiner(s)||prof. P Dejmek, I Sjöholm|
Language of instruction:
The course follows a product development project through the phases of planning, literature search, laboratory and pilot plant work, evaluation and reporting. Multivariate analysis, experiment design and sensory analysis are included. Industry visits are included.
At the end of this course the student has:
- obtained knowledge in food engineering and technology through participation in a food development project;
- learned to work in a self-steering project group;
- gained understanding of the methodology and necessary trade-offs in food product development.
Oral and written report.
|Compulsory for:||MFT||Food Technology||MSc||F: European Master in Food Studies||6|