Artesis Plantijn Hogeschool Antwerpen
Gezondheid en Wetenschap
Food & Nutrition S232355/3387/2425/1/50
Study guide

Food & Nutrition S2

32355/3387/2425/1/50
Academic year 2024-25
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, Beuselinck Axelle, De Grim Joni, Lodewijks Jan, Raes Adam, Snoeckx Lieve, Vanherle Koen, Van Vlaslaer Veerle, Wintgens Barbara
Languages: Dutch
Scheduled for: Semester 2
This course unit is marked out of 20 (rounded to an integer).
Possible deadlines for learning account: 15.03.2025 ()
Re-sit exam: not possible.
Possibility of deliberation/tolerance: This course unit is eligible for deliberation/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 AND 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
quality and food safety
Applies methods of marketing, texture analysis, sensory analysis, and food photography to a self-developed food concept
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
acts on the basis of feedback
stakeholder care
develops a concept that meets the requirements regarding sustainability and organoleptics
acts evidence based
provides a scientifically correct answer for a given challenge
makes a distinction between scientifically correct and insufficiently substantiated information

Educational organisation (list)

Learning Activities
Collaborative learning14,00 hours
Lectures and / or tutorials17,00 hours
Work time outside of contact hours73,00 hours

Evaluation (list)

Evaluation(s) for first exam chance
MomentForm%Remark
Eerste examenperiodePortfolio100,00voor de puntenverdeling over de verschillende onderdelen van het portfolio: zie digitap cursus