YFS-80824 BSc Thesis Food Science and Technology
Course
Credits 24.00
Teaching method | Contact hours |
Thesis | 0 |
Course coordinator(s) | dr. ir. R Hartemink |
dr. ir. AEM Janssen | |
Examiner(s) | prof. dr. ir. RM Boom |
prof. dr. E van der Linden | |
prof. dr. ir. MH Zwietering | |
prof. V Fogliano |
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:
After successful completion of this BSc thesis students are expected to be 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 defence (presentations).
Programme | Phase | Specialization | Period | ||
---|---|---|---|---|---|
Compulsory for: | BFT | Food Technology | BSc | 1,2,3,4,5,6 |