FQD-63303 Product and Process Design - Principles of consumer-oriented food product design (online)

Course

Credits 3.00

Teaching methodContact hours
Distance group work0
E-learning material0
Course coordinator(s)dr. ir. AR Linnemann
Lecturer(s)dr. ir. AR Linnemann
Examiner(s)dr. ir. AR Linnemann

Language of instruction:

English.

Contents:

The four modules of the course on Product and Process Design focus on design aspects of food products from an integrated product and process perspective and aim at strengthening so-called T-shaped skills, i.e., the ability to tackle in-depth disciplinary technological problems in combination with the aptitude to deal with broad multi-disciplinary challenges. This first module focuses on the principles of consumer-oriented food product design.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- understand the need for continuous new food product development from a consumer perspective;
- classify new products according to the categories of new product introductions;
- apply methods needed for successful consumer-oriented food product design;

- critically assess these methods.

Activities:

Study e-learning materials with practical assignments.

Examination:

The final grade is based on assignments given during the course.

Literature:

All information will be provided in Brightspace.

ProgrammePhaseSpecializationPeriod
Compulsory for: MFTFood TechnologyMScK: Food Technology (Distance Learning)5DL