PDQ-31806 Product Properties and Consumer Wishes


Credits 6.00

Teaching methodContact hours
Project learning32
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.

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 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: MFTFood TechnologyMScG: Sensory Science2AF
Restricted Optional for: MFTFood TechnologyMScI: Gastronomy2AF
MFTFood TechnologyMScB: Food Innovation and Management2AF
MFTFood TechnologyMScC: Product Design2AF