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, hybrid learning)
No face-to-face
Organisational adjustments related to the current health context
Recommended or required readings
Given document
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.
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