This Study Handbook is published with reservation. It is not official yet.
|Teaching method||Contact hours|
|Course coordinator(s)||ir. CHL Doeswijk-Voragen|
|Examiner(s)||prof. dr. ir. RM Boom|
|prof. V Fogliano|
|dr. JP Vincken|
|prof. dr. E van der Linden|
|prof. dr. ir. MH Zwietering|
Language of instruction:
Assumed knowledge on:
All courses of BFT1 and BFT2.
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.
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.
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
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.
|Restricted Optional for:||BFT||Food Technology||BSc||1,2,3,4,5,6|