Language of instruction:
The course focusses on design aspects of food products from a product and process perspective.
At the end of this course a student is expected to be able to:
- apply knowledge and know-how from previous courses in food science on industrial design problems;
- to have insights in the principles of product development in a chain perspective;
- to have insights in the principles of project management and selected topics relevant to product and process design.
Students from different specialisatons work in multicultural groups on industrial design problems, which include problem identification, generation of ideas and concepts, gathering of information from experts, literature and internet, leading to innovative solutions which will be presented orally and as a written report. Next to the group work, specialized, in-depth lectures are given on aspects that are relevant to food product design. finally, if possible, also an excursion to the participating company is organised.
Marks will be given on the basis of: novelty of the design, soundness of the lines of reasoning and the quality of the presentations of the two design cases. An individual examination will be given about the principles of food product design.
Linnemann, A.R. and M.A.J.S. van Boekel (eds), food produkt design - an intregrate approach, Wageningen Scademic Publishers, Wageningen, the Netherlands.