NFOK16003U  Thematic Course in Food Science and Technology

Volume 2017/2018
Education

MSc Programme in Food Science and Technology

Content

The course aims to provide the students with an understanding of all the aspects that are involved in the development of a novel product or procedure in the food industry. As there are many more aspects to a novel product than the technology, the students will be introduced to key aspects regarding.

  • Intellectual Property Rights (IPR)
  • Food legislation and knowledge on nutrition and health claims
  • Innovation and entrepeneurship

 

The students will subsequently be divided into groups and work theoretically and in practice with aspects of a novel product/procedure. The students will also have to recognize the potential restrictions imposed in "real-life", such as economy, space restrictions etc.

As a part of the group work, the students will acquire basic tools for succesful group work, including how to exploit group dynamics and project organisation.

Learning Outcome

After the course the student should

 

Knowledge:

  • Describe key concepts concerning IPR
  • Describe key concepts concerning food legislation and claims
  • Describe key concepts concerning innovation and entrepeneurships
  • Demonstrate knowledge regarding personality types and typical roles in a team

 

Skills:

  • Ability to search patent databases
  • Ability to search European food legislation databases

 

Competences:

  • Be able to find relevant information from many different sources, and apply this to a comprehensive suggestion for a novel product/procedure.
  • Evaluate the feasibility of the suggested novel product/procedure through selected practical experiments.
  • Evaluate the possibilities of applying the novel product/procedure into an existing or novel product line.

See Absalon for a list of course literature

Lectures and project work that includes theoretical and practical exercises
Oral
Collective
Feedback by final exam (In addition to the grade)
Peer feedback (Students give each other feedback)
Credit
15 ECTS
Type of assessment
Oral examination, 20 min
The group presents their project report, followed by a general discussion between individual students and examiners. No preparation time.
Oral examination counts for 100 % of the grade, and can differ between group members.
Exam registration requirements

Handing in project report

Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
External censorship
Re-exam

Same as ordinary exam.

If a student has not met the exam registration requirement the project report must be submitted no later than two weeks prior to the reexamination.

 

Criteria for exam assesment

See Learning Outcome

  • Category
  • Hours
  • Lectures
  • 48
  • Theory exercises
  • 48
  • Guidance
  • 17
  • Laboratory
  • 48
  • Project work
  • 200
  • Exam
  • 1
  • Preparation
  • 50
  • Total
  • 412