FQD-23306 Research Topics on Food and Society, a Gamma-Beta Approach


Credits 6.00

Teaching methodContact hours
Group work12
Course coordinator(s)dr. ing. R Verkerk
dr. ir. LPA Steenbekkers
Lecturer(s)dr. ing. R Verkerk
dr. ir. JK Heising
dr. ir. M Dekker
MSc APJ Groen
dr. ir. LPA Steenbekkers
Examiner(s)dr. ir. LPA Steenbekkers

Language of instruction:


Assumed knowledge on:

 FQD-10306 Business and Consumer Perspectives on Food Quality (for BBC students).


This course is a follow up of the course Business and Consumer perspectives on Food Quality. Innovative consumer-oriented food companies have to stay connected with society by gathering and managing consumer data, turning them into insights, and translating those insights into new actions or product concepts. Over the last decade consumers’ consciousness of various major trends of food products has become an important factor driving product development in the agri-food sector. Consequently, the food industry has reacted to these trends by developing a growing variety of new products related to these images. In the course ‘Research topics on food and society’, you do a research on consumer wishes (social sciences) and product innovation (natural sciences), in which information from different disciplines is integrated.
The aim is to come up with concepts for new food products that are interesting for the Dutch market, which are feasible to be produced by the participating company and are according to preferences of consumers. The students will work during the course in groups of maximum six persons together and will present their final product innovation concept at a 'Market' for stakeholders and students, and will deliver a scientific poster and a 'decision paper'.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- combine social sciences and natural sciences approaches on food topics;
- draw up and execute a research that includes qualitative and quantitative research methods;
- integrate research results and apply them to design a concept for an innovative food product;
- communicate the outcome of the research and the characteristics of the innovative food product to professionals;
- execute and evaluate group work in a professional manner.


- follow lectures;
- exercise the setting up and execution of a qualitative and quantitative research;
- integrate the results from the research to develop an innovative product concept
- report and present the results.


Written report of PO assignment (90%) and individual reflection paper (10%).


Available in Brightspace.

Compulsory for: BBCManagement and Consumer StudiesBSc6AF