Duration
Number of credits
| Master in innovation management and the food design , professional focus | 30 crédits |
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
Group Master thesis.
Learning outcomes of the learning unit
The student will be able to design an innovative food product.
Prerequisite knowledge and skills
MICA0013-1
Planned learning activities and teaching methods
Product design in laboratory.
Master thesis report and oral presentation.
Mode of delivery (face to face, distance learning, hybrid learning)
Blended learning
Further information:
An information session on the expectations of the TFE will be held at the start of the term. The work is carried out under the coordination of a promoter, co-promoter and an industrial sponsor Face-to-face attendance at the laboratory is required in order to carry out the experimental part.
Course materials and recommended or required readings
Platform(s) used for course materials:
- MyULiège
Further information:
The TFE MICA regulations are available on the MyULiege portal
Written work / report
Other : Oral presentation by team
Additional information:
Evaluation of writen report and oral presentation.
Work placement(s)
Organisational remarks and main changes to the course
Video capsule of no more than 180 seconds.
Contacts
Pr Dorothee.goffin
081/62 21 62
dorothee.goffin@uliege.be