XLU-60312 Integrated Food Project


Credits 12.00

Teaching methodContact hours
Group work0
Course coordinator(s)N Chatsisvili
Lecturer(s)Dr. Lars Nilsson
Dr. Juscelino Tovar
Examiner(s)Dr. Lars Nilsson
Dr. Juscelino Tovar

Language of instruction:



This course is open only for students in the European Master in Food Studies specialisation of the MSc Food Technology.

The aims of this course are to train the student in project-oriented work and to give an insight in the important steps that are involved in the development of a product or process within the field.

The main focus of the course is to have the students perform in a group, working on a longer project task. The project steps involve innovation process, literature search, planning, experimental work, evaluation and reporting. The projects are undertaken in collaboration with local start-ups or SMEs in the food field where the companies suggest topics on which the student innovation process is based.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- understand and discuss different steps in the development of a product or process.
- explain and apply relations between fundamental technical theory and the issues that arise in the chosen development project.
- conduct project work independently and collaborate in an international environment.
- search, evaluate and use information relevant for the project using university library resources and open electronic sources.
- document her/his work in English and to present her/his work orally and in a written report.
- work according to established scientific and industrial practice.
- plan, execute and evaluate the development work as well as showing the ability to take relevant decisions.
- identify the need for further knowledge and development.


Lectures, seminars, field-trips and project/team work (as described under “contents” above).


- written project report (80%). Breakdown of the 80% in the written project report;
- creativity/innovation (10%);
- experimental planning and design (20%);
- level of ambition (10%);
- structure and layout of report (10%);
- theoretical/technical content and evaluation of results (30%);
- oral presentation (20%).


Compulsory for: MFTEMSpec. European Masters in Food Studies EMMSc6WD