|Teaching method||Contact hours|
|Course coordinator(s)||N Chatsisvili|
|Lecturer(s)||prof. B Bergenståhl|
|prof. G Trägårdh|
|prof. P Dejmek|
|Examiner(s)||prof. P Dejmek|
Language of instruction:
This course is only open for students in the European Master in Food Studies specialisation of the MSc Food Technology.
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. In parallel, a business plan is created which is based on the developed product. 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.
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 source;
- 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.
- seminars: 13hs
- scheduled supervision meetings: 15h
- study visits/field trips: 16h
- group/Team work: 220h
- 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:||MFT||Food Technology||MSc||F: European Master in Food Studies||6WD|