|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.
Note: This is a distance learning course. This course cannot be combined in an individual programme with FQD-60312 Product and Process Design. For campus students this course cannot replace FQD-60312 Product and Process Design.
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:||MFTDL||Spec. Food Technology DL||MSc||6DL|