PDQ-31806 Product Properties and Consumer Wishes


Studiepunten 6.00

Project learning32
Course coordinator(s)dr. ir. AR Linnemann
Lecturer(s)dr. ir. AR Linnemann
dr. IA van der Lans
dr. ir. EC Antunes Fernandes
Examiner(s)prof. dr. ir. MAJS van Boekel
dr. ir. AR Linnemann

Language of instruction:



The course focusses on the implementation of consumer wishes in the process of product development.

Learning outcomes:

At the end of this course a student is expected to be able to:
- recognize the importance of methods to gather information on consumer perceptions and preferences with respect to food characteristics, and data that result from applications of such methods;
- to use information on consumer preferences in the food product design process.


- lectures on principles of consumer behaviour and research (e.g. in-depth interviewing, focus groups, laddering, surveys, compositional perceptual mapping, QFD and product design);
- groups assignments in which students go though several consecutive stages of consumer-oriented food products design.


The final mark for this course is determined on the basis of:
- a weighted average for the assignments given during the course (60% of the final mark; a minimun score of 5.5 is required for each assignment;
- a written examination (40% of the final mark; a minimum score of 5.5 is required).



Verplicht voor: MFTFood TechnologyMScG: Sensory Science2AF
Keuze voor: MFTFood TechnologyMScB: Food Innovation and Management2AF
MFTFood TechnologyMScC: Product Design2AF
MFTFood TechnologyMScI: Gastronomy2AF