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Food Business

Minor description

Over the past few years the ‘Food Business’ has become increasingly complex, as a result of the rapidly changing market. These changes have been partially due to globalisation, technological developments, social trends (for example more critical consumers) and the necessity to become more sustainable. All of these factors impact the way companies address problems. The characteristics of this approach are:

·         Multidisciplinary

·         Intensive cooperation with customers

·         Experimenting and learning

·         Providing functioning results

 

The basis for this Food Business minor is the necessary transition that is

expected to take place in the food sector over the coming years.

 

During this minor, each project team develops a solution for the replacement of a

strategical ingredient or raw material in a food or feed product for a real-life company case. The potential alternatives are evaluated based on added value (value creation), technological feasibility and international sustainability. The entire chain is analysed and the impact of the chosen/developed solution tested for the effect it has on people, profit and planet. The results are then presented, including at the HAS Food Experience event, and advice is given to the management of the client company.

 

Leerdoelen

 

Learning goals

Students are able to:

·         set up and apply a strategic market/supply chain approach to contribute to the sustainable development of new (sustainable) ingredients, semi-finished or end products in the agrifood sector;

·         carry out an internal and external analysis of a company in the agrifood sector in a complex environment;

·         and can develop a vision and strategy in a real life project for an agrifood company  and translate that into a concrete and substantiated advise or advise plans in response to a specific marketing problem.

 

Teaching Methods

 

Students are supported with knowledge and skills in the 3 most important themes (the world of ingredients, value creation and sustainability) and receive training in the field of research, ability to work autonomously and advising.

 

During the project, each student works on their own personal development based on their

talents and personal interests. This is recorded in a personal portfolio document. At the end of the project, an expert assessment is used to judge the extent to which the students are able to manage their own performance.

 

The project is run according to the SCRUM method. SCRUM is an ‘agile’ way of working, where the credo is: It’s better to achieve success by doing, and taking small steps (known as ‘sprints’), rather than by putting in a huge amount of work to implement a new system, only to find it doesn’t work.

 

 

 

 

Methode

Studiebelastingsuren

 

 

Lectures

30

 

 

Project work

638

 

 

Excursions

24

 

 

Excursion Paris

48

 

 

Self study

100

 

 

Total

840

Ingangseisen

A completed propaedeutic phase and 40 credit points in year 2. And preferably a food background.

Rooster

will follow later

Toetsing

will follow later