YFS-80824 BSc Thesis Food Science and Technology

Course

Credits 24.00

Teaching methodContact hours
Thesis0
Course coordinator(s)dr. ir. AEM Janssen
Examiner(s)prof. V Fogliano
dr. JP Vincken
prof. dr. E van der Linden
prof. dr. ir. MH Zwietering
prof. dr. ir. RM Boom

Language of instruction:

EN

Assumed knowledge on:

2nd year BFT courses.

Contents:

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

Learning outcomes:

After successful completion of this BSc thesis students are expected to be able to:
- understand and apply (fundamental) scientific knowledge;
- plan and perform individual research;
- write a research proposal and formulate a research question and hypothesis;
- carry out the research plan, analyse and interpret relevant data and critically reflect on own research;
- search, understand and use scientific literature;
- understand and discuss principles, theory and cases related to scientific integrity;
- critically review his/her and other work, using inter- and intrapersonal skills;
- write a scientific report;
- present and defend your research.

Activities:

Individual research.

Examination:

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

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