Duration
Number of credits
| Master in innovation management and the food design (120 ECTS) | 14 crédits |
Lecturer
Christophe Blecker, Collégialité
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the first semester, review in January
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Group work (2-3 students).
Master thesis preparation:
- Definition fo the product technical specifications
- literature review
- work plan
- Supervisor, co-supervisor and industrial partner designation.
Learning outcomes of the learning unit
To define the Master thesis from a theoritical point of view.
Prerequisite knowledge and skills
MICA0006-1
Planned learning activities and teaching methods
Group project.
Mode of delivery (face to face, distance learning, hybrid learning)
Organisational adjustments related to the current health context
Recommended or required readings
Library research.
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 of report and oral presentation.
Work placement(s)
Organizational remarks
Contacts
Christophe Blecker 081/62 23 08 christophe.blecker@uliege.be