Process Development and Management Project
Project thesis, 5.00 ECTS
Project work in small groups on actual tasks given by participating companies (selected according to feasability for the company and with available laboratory equipment).
Goal is to use as many elements of the degree program as possible to develop and manage a feasible process for selected products with market potential.
Joint elements: project management, documentation, presentation, sharing of experience.
Final report and presentation.
Participants are able to design an entire production process for a simple task of food product and process development with the use of knowledge and skill acquired through the studies. Design integrates all steps from the idea to financial accounting, from plant design to testing.
Participants are able to provide the necessary documentation to take the process through auditing and the product to the market.
Recommended or required reading and other learning resources / tools
Food Chemicals Codex 10th edition 2016-2017 (FCC-USP): incl. Supplement 1, 2 and 3; Codex Alimentarius: Lebensmittelhygiene; Codex Alimentarius: Lebensmittel-Kennzeichnung; KODEX Lebensmittelrecht; Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science, Technology and Nutrition); Transparent Food Marketing: A Clear Understanding of Food Marketing Terminology; Food Retail Management Strategic Cases; New Food Product Development: From Concept to Marketplace, Third Edition;
Food Hydrocolloids; Food Policy; Food Quality and Preference; Journal of Food Protection; Journal of Food Protection; Food Microbiology; Food and Bioprocess Technology; Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C; Foodborne Pathogens and Disease; Journal of Food Products Marketing; Journal of International Food & Agribusiness Marketing; International Journal of Food Science & Technology; Journal of Food Processing & Technology; Journal of Food Process Engineering; Journal of Food Processing and Preservation; Journal on Hygienic Engineering & Design; Hygienic Design of Food Factories;
Mode of delivery
Project Work + Seminar
Prerequisites and co-requisites
Engineering and management courses 1. to 3. semester
Assessment methods and criteria
Project Results and Report