Duration
12h Th, 12h Pr
Number of credits
| Master in innovation management and the food design , professional focus | 2 crédits |
Lecturer
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
The course Methodologies for Food Design and Preparation of the Transversal Project aims to develop students' ability to design and conceptualize food products while taking into account the five dimensions of quality: Health, Safety, Satisfaction, Service, and Society.
This course supports the realization of the Transversal Project as well as the final thesis work, by providing methodologies that enable students to:
- to identify the actual needs of the target consumer and to better define and understand them
- define and enhance the value proposition of the product,
- carry out a technological market study to position the product within its competitive and regulatory environment,
- establish the technological specifications of the product in alignment with project objectives.
Learning outcomes of the learning unit
At the end of this course unit, the student will be able to:
- Identify the real needs of the target consumer, define and understand them more precisely, in order to build an appropriate marketing strategy.
- Develop the product's value proposition in line with consumer needs, and make technological choices accordingly (ingredients, manufacturing process, packaging, distribution channels, etc.).
- Conduct a technological market study by identifying products from direct and indirect competitors, and position the product within its competitive and regulatory environment across multiple dimensions (price, quality criteria, clean label, naturality, sustainability, etc.).
- Develop the technological specifications of the product in coherence with the value proposition, according to the five dimensions of quality: Health, Safety, Satisfaction, Service, and Society.
Prerequisite knowledge and skills
This module provides methodological support for the completion of both the Transversal Project and the Final Year Thesis. Its purpose is to equip students with tools enabling them to better address specific objectives of these two complementary course units.
As a prerequisite, students are therefore expected to have, at the very least, the Transversal Project included in their PAE (Programme Annuel de l'Etudiant).
Planned learning activities and teaching methods
Course Organization
The course is structured around three complementary teaching modalities designed to foster both theoretical understanding and practical application:
- Introductory session: Students present the food product they intend to develop within the framework of their Transversal Project and Final Year Thesis. This presentation, conducted before the instructor and peers, aims to enrich the value proposition of each project and to clarify its scope and objectives.
- Theoretical lectures: Several sessions in lecture format are dedicated to the acquisition of conceptual tools and methodological approaches required for food product design.
- Practical application workshops: Hands-on sessions are organized to apply the methodologies and tools directly to the products developed by students, enabling iterative improvement and integration of theoretical knowledge into practice.
Mode of delivery (face to face, distance learning, hybrid learning)
Face-to-face course
Further information:
Teaching methods
Theoretical and practical sessions are delivered in face-to-face format, and attendance is mandatory.
Course materials and recommended or required readings
Written work / report
Out-of-session test(s)
Further information:
A group assignment summarizing the results of the practical sessions will be completed according to the instructions provided by the instructor.
An oral presentation of the work will be conducted outside of examinations sessions.
Work placement(s)
Organisational remarks and main changes to the course
Contacts
Pr Dorothée Goffin
Smart Gastronomy Lab - Gembloux Agro-Bio Tech
dorothee.goffin@uliege.be