Duration
12h AUTR
Number of credits
| Master in innovation management and the food design , professional focus | 1 crédit |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the second semester
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Introduction to the group project and Master thesis
Learning outcomes of the learning unit
To be able to propose a project on an innovative food product
Prerequisite knowledge and skills
No prerequisite knowledge
Planned learning activities and teaching methods
Group constitution (2-3 students)
Group project
Mode of delivery (face to face, distance learning, hybrid learning)
Blended learning
Further information:
The work includes a discussion session with the course instructor to discuss the relevance of the topic. Otherwise, the work does not require face-to-face
Course materials and recommended or required readings
Given document
Written work / report
Additional information:
Assessment on writen report
Work placement(s)
Organisational remarks and main changes to the course
Required prerequisite before Master thesis
Contacts
Pr Dorothée Goffin
081 622162
Dorothee.goffin@uliege.be