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
(Industrial)l Production W432083/2201/2122/1/51
Study guide

(Industrial)l Production W4

32083/2201/2122/1/51
Academic year 2021-22
Is found in:
  • Bachelor of Nutrition and Dietetics, programme stage 2
This is a single course unit.
Study load: 6 credits
Teaching staff: Van Den Bleeken Louis
Languages: Dutch
Scheduled for: Semester 2
This course unit is marked out of 20 (rounded to an integer).
Possible deadlines for learning account: 15.03.2022 ()
Re-sit exam: is 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: 156,00 hours

Prerequisites

having finished at least 30 ects credits in the programme.

Learning outcomes (list)

quality and food safety
recommends in terms of control or improvement of food safety and related quality in different situations (product selection, use of raw materials, method, procedure, control ...).
evaluates critically a food safety system
gives interpretation to the statutory provisions concerning food safety and processing of food and can furthermore relate to quality and social developments
gives interpretation to hygiene factors and control of food safety (especialy HACCP) systems and the related quality influencing factors in the entire process from raw materials to production to consumption.
explains the connection between hygiene, quality and cost-effective management, customer satisfaction, productivity
problem solving
evaluates critically a food safety system
gives interpretation to hygiene factors and control of food safety (especialy HACCP) systems and the related quality influencing factors in the entire process from raw materials to production to consumption.
clarifies the production and the application of convenience products, functional foods and / or novel food.
product assessment
recommends in terms of control or improvement of (industrial) production processes.
gives advice in terms of control or improvement on the quality of (convience) products, functional food, novel food in different situations
provides an interpretation in the organization of (industrial) food preparation processes.
provides interpretation on foodtechnological aspects of (industrial) food production.
establishes a link between the (industrial) production and properties of products, food safety, quality (level)
clarifies the production and the application of convenience products, functional foods and / or novel food.
stakeholder care
recommends in terms of control or improvement of (industrial) production processes.
gives advice in terms of control or improvement on the quality of (convience) products, functional food, novel food in different situations
recommends in terms of control or improvement of food safety and related quality in different situations (product selection, use of raw materials, method, procedure, control ...).
provides an interpretation in the organization of (industrial) food preparation processes.
provides interpretation on foodtechnological aspects of (industrial) food production.
explains the connection between hygiene, quality and cost-effective management, customer satisfaction, productivity
establishes a link between the (industrial) production and properties of products, food safety, quality (level)

Study material (list)

Mandatory
  • Author: Louis Van den Bleeken

Educational organisation (list)

Exam duration
Estimated time for testing2,00 hours
Learning Activities
Collaborative learning
Lectures and / or tutorials10,00 hours
Practicum
Work time outside of contact hours144,00 hours
Workplace training and / or internship

Evaluation (list)

Evaluation(s) for first exam chance
MomentForm%Remark
Academic yearSkills assessment hands off100,00
Evaluation(s) for re-sit exam
MomentForm%Remark
Academic yearSkills assessment hands off100,00