FQD-63303 Product and Process Design - Critical thinking and communication in an interdisciplinary setting (online)

Course

Credits 3.00

Language of instruction:

English.

Contents:

The four modules of the course on Product and Process Design focus on design aspects of food products from an integrated product and process perspective and aim at strengthening so-called T-shaped skills of the participating students, i.e., the ability to tackle in-depth disciplinary technological problems with respect to the vertical bar of the T-shaped skills and the aptitude to deal with broad multi-disciplinary challenges concerning the horizontal bar of the T-shaped skills. The core topics of this first module are critical thinking and communication in an interdisciplinary setting.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- apply critical thinking and communication skills to successfully work in a multicultural and multidisciplinary team;
- apply the six stages of the critical thinking approach;
- understand the need for continuous new food product development from a consumer perspective;
- classify new products according to the categories of new product introductions;
- appraise products available on the market based on internal and external influences, i.e. company situation and competitor environment.

Activities:

Study e-learning materials with practical assignments.

Examination:

The final grade is based on a remote proctored written examination.

Literature:

All information will be provided on Blackboard.