|Teaching method||Contact hours|
|Course coordinator(s)||dr. ing. R Verkerk|
|Lecturer(s)||dr. ing. R Verkerk|
|Examiner(s)||dr. ing. R Verkerk|
Language of instruction:
Assumed knowledge on:
Two of the following courses: BPE-20806 Separation Process Design; FCH-20806 Food Chemistry; FHM-20306 Food Microbiology.
In this course groups of students work on case studies that are derived from industrial practice. Product quality and opportunities for product and process improvements are central to each case study.
Students will get experience with the integration of the different disciplines in food technology, viz. food microbiology, food processing, food chemistry and food physics into a selected product concept. In addition the course will provide expertise on scientific information gathering and reporting.
After successful completion of this course students are expected to be able to:
- apply basic knowledge from various disciplines in food technology to define and improve food product quality;
- practice skills in group work, oral presentation and project management.
- students work in groups on case studies, for which they gather information from experts, literature and internet.
- results will be presented orally and as a written report.
Marks will be given on the basis of the group work, quality of the presentations and the written report, participation of the student.
The study guide is available in Brightspace.
Start literature will be provided on the first day of the course.
|Compulsory for:||BFT||Food Technology||BSc||1MO, 4WD|