|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. The core topics of this second module are idea generation and selection of a product concept.
After successful completion of this course students are expected to be able to:
- apply different creative thinking techniques for the purpose of new food product development;
- explain the various stages of the new product development process;
- design and select product concepts from a consumer-oriented perspective;
- appraise products based on internal and external influences, including the company situation and competitor environment.
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)||6DL|