|Teaching method||Contact hours|
|Course coordinator(s)||dr. ir. AR Linnemann|
|Lecturer(s)||dr. ir. AR Linnemann|
|dr. IA van der Lans|
|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.
At the end of this course a student is expected to be able to:
- recognize the importance of methods to gather information on consumer 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, consumer preferences, QFD and product design);
- case-studies using ICT;
- practicals using PCs.
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).
|Compulsory for:||MFT||Food Technology||MSc||G: Sensory Science||2AF|
|Restricted Optional for:||MFT||Food Technology||MSc||I: Gastronomy||2AF|
|MFT||Food Technology||MSc||B: Food Innovation and Management||2AF|
|MFT||Food Technology||MSc||C: Product Design||2AF|