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Compulsory courses in first two years of the BSc Nutrition and Health programme; this course is a follow-up of HNE-11306 Nutritional Assessment of Foods.
NOTE: THIS COURSE IS TAUGHT FOR THE LAST TIME IN THE 2018/2019 ACADEMIC YEAR.
Note: This course has a maximum number of participants. The deadline for registration is one week earlier than usual.
See Academic Year.(http://www.wageningenur.nl/en/Education-Programmes/Current-Students/Agenda-Calendat-Adacemic-Year.htm) -> Registration for Courses.
The overall aim of the course is to develop a new food on household level and to learn how to report this research in a scientific manner. The new food will have a supplementary health-effect compared to existing foods or standard recipes. In groups, the students will investigate 3 variants of the new food compared to an existing food or standard recipe. The 4 foods will be investigated by means of literature research (e.g. food history, effects of food processing, expected nutrient content, food law and legislation, food storage and packaging), experimental cooking (to find the optimal recipe in a standardized and reproducible manner), chemical analyses (to support the nutrient calculations), and sensory research (to test for specific sensory attributes and/or the acceptability of the foods). Daily progress of the research will be monitored through the use of a digital lab-journal. The research progress will be reported by means of a research proposal and a progress presentation. Moreover, 2 peer review assignments are incorporated. Finally, all the research activities are integrated in a scientific report. The students will defend their research and will receive feedback in a final meeting (oral examination).
After successful completion of this course students are expected to be able to:
- formulate an overall research aim of the total process of product development;
- formulate specific research questions and expectations/hypotheses of the literature research, experimental cookery, chemical research, and basic sensory research;
- with help of the binder/reader and supervisors, conduct literature research, set up an experiment and perform practical work, that is experimental cookery, chemical research and basic sensory research;
- independently analyse and interpret research results of literature research, experimental cookery, chemical research, and basic sensory;
- formulate specific conclusions regarding the literature research, experimental cookery, chemical research, basic sensory research;
- formulate an overall conclusion and (research) recommendations regarding the total process product development;
- present the performed research in a scientific and reproducible manner (both orally as written).
During the course students will:
- follow lectures and presentations of colleague students;
- make 2 individual peer review assignments
- in a practical group:
1. design a research proposal for product development research;
2. perform product development research (i.e. literature research, experimental cookery, chemical analyses, sensory research);
3. keep a digital daily journal on all research activities;
4. present research progress to colleague students;
5. write a scientific report on the product development research.
- no written examination, but report discussion with extensive feed-back on the report;
- the final mark will be based on the practical work, the oral presentation and the report, all of which should be marked as sufficient. Moreover, the assingments need to be handed in and of sufficient quality. More details on the marking procedure can be found in the course guide;
- usually, the total practical group will receive the same mark, however in exceptional cases the examiners can decide to give individual marks in a group.
The course reader needs to be bought at the WUR-shop.
The course is supported by a digital Blackboard learning environment.