Duration
12h AUTR
Number of credits
| Master in innovation management and the food design (120 ECTS) | 1 crédit |
Lecturer
Collégialité
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)
No face-to-face
Recommended or required readings
Given document
Assessment methods and criteria
Assessment on writen report
Work placement(s)
Organizational remarks
Required prerequisite before Master thesis
Contacts
Christophe BLECKER
081/62 23 08
christophe.blecker@uliege.be
Adaptation of teaching commitments following the COVID-19 pandemic for the May-June 2020 session
Teaching methods implemented : distance-learning
Assessment subjects
Assessment methods
No modification (written report).
Contacts
Adaptation of teaching commitments following the COVID-19 pandemic for the Aug-Sept 2020 session
Assessment subjects
No change
Assessment methods
No change
Contacts
Ch. Blecker