Duration
36h AUTR
Number of credits
| Master in innovation management and the food design (120 ECTS) | 3 crédits |
Lecturer
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
Participation in 4 events relating to the agro-food sector:
- 3 seminars and/or conferences of your choice
- 1 compulsory seminar.
Learning outcomes of the learning unit
After completing this teaching unit, the student will have a broader vision of the agro-food sector, through external testimonies.
Prerequisite knowledge and skills
No prerequisite knowledge.
Planned learning activities and teaching methods
Seminars and conferences.
Mode of delivery (face to face, distance learning, hybrid learning)
Face-to-face.
Organisational adjustments related to the current health context
Webinars or youtube seminars could be accepted if face-to-face events were cancelled for a long time.
Recommended or required readings
No support needed.
Assessment methods and criteria
Below you will find information on the evaluation methods planned for in-person and remote exams as well as those planned for hybrid sessions. Depending on how the health crisis evolves, the chosen method will be communicated to you no later than one month before the start of the exam session.
Written report.
Work placement(s)
Organizational remarks
Contacts
Christophe Blecker Phone : 081 62 23 08 email: christophe.blecker@uliege.be