YFS-60303 Team Project European Masters


Credits 3.00

Teaching methodContact hours
Group work12
Course coordinator(s)N Chatsisvili
Lecturer(s)dr. ir. MW Reij
dr. ir. CAP Buijsse
dr. ir. AR Linnemann
Examiner(s)dr. ir. AR Linnemann
dr. ir. CAP Buijsse

Language of instruction:



This course is intended only for students in the MFT Specialization European masters in Food Studies. This course is the Team project of the European masters Programme.

The Team Project consists of: 

- Organisational Behaviour and Team Building Module

This one-week module takes place at the start of the study. The aim is to help the participants to understand organizational behaviour and to practice effective teamwork during the remaining modules of the Masters, in particular the team project, and their future work within organizations.

- Quality Function Deployment
This module includes lectures on the House of Quality and the Experimental Plan

- Project Management Fundamentals (distance learning)

This module is part of the course Advanced Food Business Management followed by students during their stay in Cork. 

- Execution of the team project
During the two years of this specialization, the students will work in groups on a team project, which has been approved by the Board of the European Masters programme. Students execute the project parallel to the classes at the university and the industrial placement, and report and present the project results before graduating

- Food Safety Management (distance learning)

This module contains the courses: Food Related Hazards, Good Hygienic Practices and HACCP

- Food Safety Management (distance learning) 

This module is optional and contains the courses: Food Preservation and Hygienic Design

- Food Safety Management (distance learning) 

This module is optional and contains the course Sampling & Monitoring

Learning outcomes:

After successful completion of this course students are expected to have:
- knowledge on project management;
- knowledge on the product development within the food industry;
- obtained knowledge on performing a product development project;
- obtained negotiation and other team working skills;
- knowledge on financial management of a project

- knowledge on food safety management



Project work in groups

Distance learning


Written report and final presentation. Only a passmark will be given.

Compulsory for: MFTFood TechnologyMScF: European Master in Food Studies1WD+2WD+3WD+4WD+5WD+6WD