|Course coordinator(s)||dr. ing. R Verkerk|
|Lecturer(s)||dr. ing. R Verkerk|
|Examiner(s)||dr. ing. R Verkerk|
Language of instruction:
Assumed knowledge on:
Two of the following courses: BPE-20806 Separation Process Design; FCH-20806 Food Chemistry; FHM-20306 Food Microbiology.
In this course groups of students work on case studies that are derived from industrial or institutional practice and have societal relevance. Product quality and opportunities for product and process improvements are central to each case study.
Students will get experience with the integration of the different disciplines in food technology, viz. food microbiology, food processing, food chemistry and food physics into a selected product concept. In addition the course will provide expertise on scientific information gathering and reporting.
After successful completion of this course students are expected to be able to:
- apply basic knowledge from various disciplines in food technology to define and improve food product quality;
- translate a question from society (company, institute, start-up, government) into a feasible scientific research project;
- search, understand and use scientific literature;
- work in a team on a joint research project, using inter- and intrapersonal skills;
- communicate project progress with various stakeholders;
- scientifically report and present project results.
- students work in groups on case studies, for which they gather information from various stakeholders, experts, and literature.
- results will be discussed with supervisors, presented orally and documented in written report.
Marks will be given based on the group competence & effort (25%), case implementation (25%), quality of the written report and final presentation (50%).
The study guide is available in Brightspace.
Start literature will be provided on the first day of the course.
|Verplicht voor:||BFT||Food Technology||BSc||1MO, 4WD|