|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 topic of this fourth module is the evaluation of scientific reports including an ethical assessment.
After successful completion of this course students are expected to be able to:
- critically assess scientific reporting including an ethical evaluation (feedback);
- prepare and communicate a critical evaluation in the format of an analysis of strengths, weaknesses, opportunities, and threats (SWOT).
Study e-learning materials with practical assignments.
The final grade is based on assignment given during the course.
All information will be provided in Brightspace.
|Compulsory for:||MFT||Food Technology||MSc||K: Food Technology (Distance Learning)||6DL|