Duration
Number of credits
| Master in innovation management and the food design (120 ECTS) | 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)
Recommended or required readings
Assessment methods and criteria
Evaluation of writen report and oral presentation.
Work placement(s)
Organizational remarks
Video capsule of no more than 180 seconds.
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
Experimental part will be adapted with the supervisor.
Assessment subjects
Assessment methods
Videoconferencing if necessary for the presentation.
Contacts
Adaptation of teaching commitments following the COVID-19 pandemic for the Aug-Sept 2020 session
Assessment subjects
Assessment methods
Evaluation of writen report and oral presentation
Oral presentation (face to face or videoconferencing depending on COVID-19 rules)
Contacts
Ch. Blecker