Language of instruction:
This course is only open for students in the MFT programme that have passed 12 credits of their approved programme by the time of registration.
Assumed knowledge on:
A completed BSc in Food Science and Technology or equivalent
NOTE: This course has a maximum number of participants. The deadline for registration is one week earlier than usual. See Academic Year (http://www.wur.nl/en/Education-Programmes/Current-Students/Agenda-Calendar-Academic-Year.htm) -> Registration for Courses. Due to course logistics, students cannot register for this course later than March 15th.
The course focuses on design aspects of food products from an integrated product and process perspective and aims 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.
After successful completion of this course students are expected to be able to:
- design new food products, processes and chains that meet the demands of an interested party while paying attention to dynamically changing consumer needs and wants;
- acquire, apply and evaluate theoretical and practical knowledge of own specialization in relation to new food product development in an integrated approach;
- evaluate the importance and effect of sustainability in food production and processing;
- make judgements on societal and ethical consequences of developments in the area of food technology;
- demonstrate an academic attitude in the new food product design process, recognizing the limits of scientific knowledge;
- cooperate as a specialist in a multidisciplinary, multicultural (international) team;
- communicate verbally and in writing about the results of the project work with colleagues and non-colleagues.
Students from different specializations work in multicultural groups on complicated industrial design issues, which include problem identification, generation of ideas and concepts, gathering of information from experts, literature and internet, leading to innovative solutions that will be presented as a poster and a written report. Next to the group work, lectures are given on aspects that are relevant to food product and process design. Throughout the course teams are intensively coached by experienced faculty with respect to the quality of their team work as well as their scientific output.
Marks will be given on the basis of the appropriateness and originality of the proposed solution to the industrial design assignment, soundness of the lines of reasoning -which must be founded on quantitative arguments- and the quality of the group's deliverables, as follows:
- team work (50% of the final mark);
- poster presentation (15% of the final mark);
- decision paper (35% of the final mark);
A minimum score of 5.5 is required for each of these marks.
Recommended: Linnemann, A.R.; C.G.P.H. Schroën; M.A.J.S. van Boekel (eds), 2011. Food product design - an integrated approach. Wageningen Academic Publishers, Wageningen. 288 p.