FQD-63603 Product and Process Design - Evaluation of scientific reports including an ethical assessment (online)
Course
Credits 3.00
Teaching method | Contact hours |
Group work | 0 |
E-learning material | 0 |
Course coordinator(s) | dr. ir. AR Linnemann |
Lecturer(s) | dr. ir. AR Linnemann |
Examiner(s) | dr. ir. AR Linnemann |
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 topic of this fourth module is the evaluation of scientific reports including an ethical assessment.
Learning outcomes:
After successful completion of this course students are expected to be able to:
- critically assess scientific reporting including an ethical evaluation (feedback);
- prepare and communicate a critical evaluation in the format of an analysis of strengths, weaknesses, opportunities, and threats (SWOT).
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.
Programme | Phase | Specialization | Period | ||
---|---|---|---|---|---|
Compulsory for: | MFT | Food Technology | MSc | K: Food Technology (Distance Learning) | 5DL |