Aims

In general, the course aims to reach the following learning outcomes:

The graduate

• Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.
• Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.
• Can investigate and understand interaction with other relevant science domains and integrate them within the context of more advanced ideas and practical applications and problem solving.
• Can demonstrate critical consideration of and reflection on known and new theories, models or interpretation within the broad field of food technology.
• Can convincingly and professionally communicate personal research, thoughts, ideas, and opinions of proposals, both written and oral, to different actors and stakeholders from peers to a general public.
• Has acquired project management skills to act independently and in a multidisciplinary team as team member or team leader in international and intercultural settings.

More specific, this workshop aims by use of the project cycle management approach to guide students to define a specific case study in the field of food technology, which is relevant to his/her country of origin. Students learn the principles of project cycle management. Students can apply the principles of project cycle management on a specific case study in the field of food technology.

Previous knowledge

No specific knowledge required

Order of Enrolment

Mixed prerequisite:
You may only take this course if you comply with the prerequisites. Prerequisites can be strict or flexible, or can imply simultaneity. A degree level can be also be a prerequisite.
Explanation:
STRICT: You may only take this course if you have passed or applied tolerance for the courses for which this condition is set.
FLEXIBLE: You may only take this course if you have previously taken the courses for which this condition is set.
SIMULTANEOUS: You may only take this course if you also take the courses for which this condition is set (or have taken them previously).
DEGREE: You may only take this course if you have obtained this degree level.


( FLEXIBLE (I0Q78A) AND FLEXIBLE (I0Q81A) AND FLEXIBLE (I0Q83A))

The codes of the course units mentioned above correspond to the following course descriptions:
I0Q78A : Food Microbiology and Analysis
I0Q81A : Food Chemistry and Analysis
I0Q83A : Food Processing

Is included in these courses of study

• Master of Food Technology (Leuven et al) 120 ects.