Artesis Plantijn Hogeschool Antwerpen
Wetenschap en Techniek
campus Kronenburg
Kronenburgstraat 47 - 2000 Antwerpen
T +32 3 220 55 80 - F +32 3 220 55 99
wt@ap.be
Food & Nutrition S232355/1692/1920/1/75
Study guide

Food & Nutrition S2

32355/1692/1920/1/75
Academic year 2019-20
Is found in:
  • Bachelor of Nutrition and Dietetics, programme stage 1
This is a single course unit.
Study load: 4 credits
It is not possible to enrol in this course unit under
  • exam contract (to obtain a credit).
  • exam contract (to obtain a degree).
Teaching staff: Aerts Ingrid, Baete Eline, Beuselinck Axelle, Bruggeman Geert, Gotink Heidi, Vanherle Koen, Wintgens Barbara, Wolters Ira
Languages: Dutch
Scheduled for: Semester 2
This course unit is marked out of 20 (rounded to an integer).
Possible deadlines for learning account: 09.03.2020 ()
Re-sit exam: not possible.
Possibility of tolerance: This course unit is eligible for tolerance according to the criteria as determined by the degree programme you are enrolled in.
Total study time: 104,00 hours

Prerequisites

(to be taken together with Biochemistry S2 AND to be taken together with Dietetics S2 AND to be taken together with Methods and Research S2 AND to be taken together with Microbiology of Food S2 OR to be taken together with Applied Psychology S2 AND to be taken together with Food Technology S2 AND to be taken together with Food Sciences S2).

Learning outcomes (list)

(self)reflection
describes objectively what he did, thought and felt in a certain situation
describes objectively what the other person did, thought and felt in a certain situation
acts on the basis of feedback: does
methodology
tackles a project systematically
uses a Gantt diagram as a tool within a planned project approach
product assessment
develops a concept that meets the requirements regarding sustainability and organoleptics
Teamwork
gives feedback to peers
performs the assigned tasks correctly
spontaneously supports the group members in the execution of a project
stakeholder care
develops a concept that meets the requirements regarding sustainability and organoleptics
acts evidence based
formulates a research question for a given situation
provides a scientifically correct answer for a given challenge
makes a distinction between scientifically correct and insufficiently substantiated information
distinguishes truth from fiction

Educational organisation (list)

Exam duration
Estimated time for testing
Learning Activities
Collaborative learning10,00 hours
Lectures and / or tutorials14,00 hours
Practicum
Work time outside of contact hours80,00 hours
Workplace training and / or internship

Evaluation (list)

Evaluation(s) for both exam chances, not reproducible in re-sit exam
MomentForm%Remark
Academic yearPortfolio100,00voor de verdeling: zie opleidingskaart van het lopende academiejaar