YFS-80824 BSc Thesis Food Science and Technology

Course

Credits 24.00

Teaching methodContact hours
Thesis
Course coordinator(s)dr. ir. R Hartemink
course coordinator education FCH, FPH, FPE, FHM, FQD
Lecturer(s)
Examiner(s)prof. V Fogliano
prof. dr. ir. MH Zwietering
prof. dr. ir. H Gruppen
prof. dr. ir. RM Boom
prof. dr. E van der Linden

Language of instruction:

English

Assumed knowledge on:

2nd year BLT courses.

Contents:

This course is an individual research project at one of the food science and technology chair groups.

Learning outcomes:

At the end of this course the student is able to:
plan and perform individual research;
- function in a research or design setting;
- understand and apply (fundamental) scientific knowledge;
- search and understand scientific literature;
- formulate a model or hypothesis;
- critically review his/her work;
- understand ethical aspects of his/her work.

Activities:

Individual research.

Examination:

BSc Thesis report and oral reporting and defence (presentations).

ProgrammePhaseSpecializationPeriod
Compulsory for: BFTFood TechnologyBSc1,2,3,4,5,6