- Sustainable food chains
- Food availability & health
- Innovation (e.g. saline agriculture)
- Develop skills like change making and research capacity in a practically-orientated research project
- You improve the challenge based on a professional and proactive attitude.
- You view and understand the challenge from different perspectives.
- You design, execute, monitor, interpret and/or validate the professional product systematically.
- You propose a desirable follow-up and critically evaluate the professional product (result) and the associated development process.
- You share and record the results in a structured manner and, based on your results, you potentially contribute to enriching existing knowledge.
- Project related goal (specified by or with help of work field).
English. Depending on the project Dutch is possible as well.Location
HZ (Vlissingen, Middelburg) and / or at location in the work field, depending on the project.Become Fit for Your Future
You will work on and gain experience in a real project. Stakeholders and experts from the work field are looking forward to collaborate with you and to find solutions to the challenges they currently encounter. Your contribution will be of direct use to them, and future minor participants will build on your work.
By working on these projects you will learn to develop a project plan and experience how to execute this with your team. You will also learn from other teams by assessing their plans and results. In other words, you will further develop your professional skills and research capacity. Coaches and researchers will train and support you to achieving these. Read more about why not to miss this opportunity!
- Civil Engineering
- Logistics Engineering
- Water Management
- Business & Management
- Finance & Control
- Marketing & Economics
- Primary school teacher
- Social Work
Entry requirements: you are in study year 3 or 4 and you have achieved your propedeuse
Type: individual, oral Final Assessment about the participant's digital portfolio
Content: Portfolio consisting of evidence for the six learning goals (Professional Products and a Progress & Reflections report)
Minimum grade: 5.5 out of 10 points
Planning: semester 1: calendar week 4 of 2020 | semester 2: calendar weeks 25 and 26 of 2020. Inspection: same date as Final Assessment. Re-exam: 2 weeks after Final Assessment.
More information: Final Assessment
Contact moments in general: kick-off (week 1), four workshops about research, workshops about relevant and specific topics (optional), poster presentation (end of the minor), final assessment (last week(s))
Contact moments specific for Food.
Work forms: (guest) lectures, excursions, group discussions, expert consultation, workshops