YFS-80824 BSc Thesis Food Science and Technology
Course
Credits 24.00
Teaching method | Contact hours |
Thesis |
Course coordinator(s) | dr. ir. R Hartemink |
course coordinator education FCH, FPH, FPE, FHM, FQD | |
Lecturer(s) | |
Examiner(s) | prof. dr. ir. MH Zwietering |
prof. dr. ir. H Gruppen | |
prof. dr. ir. RM Boom | |
prof. dr. E van der Linden | |
prof. dr. ir. MAJS van Boekel |
Language of instruction:
English
Assumed knowledge on:
2nd year BLT courses
Contents:
This course is an individual research project at one of the food science and technology chair groups.
Learning outcomes:
At the end of this course the student is able to:
plan and perform individual research;
- function in a research or design setting;
- understand and apply (fundamental) scientific knowledge;
- search and understand scientific literature;
- formulate a model or hypothesis;
- critically review his/her work;
- understand ethical aspects of his/her work.
Activities:
Individual research.
Examination:
BSc Thesis report and oral reporting and defense (presentations).
Programme | Phase | Specialization | Period | ||
---|---|---|---|---|---|
Compulsory for: | BFT | Food Technology | BSc | 1,2,3,4,5,6 |