YFS-70312 BSc Internship Food Technology

Course

Credits 12.00

Teaching methodContact hours
Internship0
Course coordinator(s)ir. CHL Doeswijk-Voragen
Examiner(s)prof. dr. ir. MH Zwietering
prof. dr. E van der Linden
prof. dr. ir. RM Boom
prof. dr. ir. H Gruppen
prof. V Fogliano
dr. ir. J Diederen

Language of instruction:

English.

Assumed knowledge on:

All courses of BFT1 and BFT2.

Contents:

The BSc internship consists of a supervised placement in a food company or food-related organisation in- or outside the Netherlands, that enables students to gain practical experience outside the university. The internship consists of a defined individual project(s) on BSc level. Students are responsible for finding an appropriate internship at a company themselves. The internship will only be accepted if supervision of the host institution (by someone having at least an MSc degree or similar) is guaranteed.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- assess the relevance of the knowledge and skills (learned during the study) in practical and real work situations in the domain of food science and technology;
- acquire additional relevant knowledge, skills and insights in food companies or food-related organisations;
- reflect critically on the own performance and process of working in a food company or food-related organisation and extends this to a well-motivated choice for a follow-up study programme.

Activities:

Writing and signing the BSc internship contract, including personal learning objectives and a detailed planning of activities. Execution of professional activities and research under the supervision of the host institution. Writing and discuss of a report with WU supervisor

Examination:

The placement will be supervised by a WU-staff member and the students will have to discuss and defend a written report on the project, which includes a reflection report. For the final mark the BSc internship assessment form will be used.

ProgrammePhaseSpecializationPeriod
Restricted Optional for: BFTFood TechnologyBSc1,2,3,4,5,6