|Teaching method||Contact hours|
|Distance group work||0|
|Course coordinator(s)||dr. ir. AR Linnemann|
|Lecturer(s)||dr. ir. AR Linnemann|
|Examiner(s)||dr. ir. AR Linnemann|
Language of instruction:
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.
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.
Study e-learning materials with practical assignments.
The final grade is based on assignments given during the course.
All information will be provided in Brightspace.
|Compulsory for:||MFT||Food Technology||MSc||K: Food Technology (Distance Learning)||5DL|