Informatie over minors
Food Innovation ManagementMinor
IngangseisenNiet toegestaan als minor voor studenten die de major Food Innovation Management volgen.
Minorname NL  Food Innovation Management 
Minorname EN  Food innovation Management  
Study programme Food Technology  
Experimentation level III 
Research level III 
Development level III  
Learning outcomes
The student is able to: 
-Carry out chemical & microbiological calculations in food analysis 
-Judge microbiological growth in lab scale experiments 
-Work self-employed and safe in a laboratory 
-Recognise and demonstrate an understanding of the specific decisions and behaviour of consumers while buying consumer products 
-Analyse industrial process methods on a food sector 
-Evaluate and monitor progress in a desk study 
-Outline the steps taken during a project 
-Present preliminary results in an individual oral assessment 
-Evaluate growth and classification of food micro-organisms 
-Create a table with nutritional values based on chemical experiments 
-Set up a research proposal and construct a report on the results of the sensory analysis 
-Set up a research proposal and construct a report on the results of texture analysis and processing 
-Evaluate cost price and feasibility of own developed product 
-Recognise and demonstrate an understanding of the impact of culture on business behaviours and practices 
-Evaluate and apply the product development cycle 
-Create a new innovative food product 
Developments in the food industry are faster and faster. Improvements take place all the time, furthermore trends, fashions and consumer‚Äôs taste is changing all the time. In order to be a success the fierce competition has to be beaten. A good product is not enough, it has to be better than the competition and it has to be recognised as such. 
Product development is a team effort in which project management skills are of great importance, furthermore multi-disciplinary is necessary: creativity sessions are organised, consumer behaviour has to be investigated, knowledge of technology, food safety law and processing have to be put into practice. Besides that the development of packaging and how to launch the new product is important. All these aspects might lead to innovation in food products. During this semester you will be busy with a big Product development Project in which you have to manage the whole trajectory of Product development. You will develop a new or improved product in which you have to control all aspects of the developed product. In the end you have to present your product. You will have a lot of supporting lectures. 
Major study units VFT3FCVE1 : Food analysis and Consumer behaviour (7ECTS) 
VFT3PGVE1 : Product group analysis (7 ECTS) 
VFT3PAVE1 : Product Analysis 7ECTS) 
VFT3PDVE2 :Product Development(7 ECTS) 
VFT3ASDVE: Assigment (2 ECTS) 
Target groups*  Students with a technological background, Erasmus students; kies-op-maat students 
Added value*  Students will work in groups on al the aspects of product development. They researched the Product Group, will have technological and commercial modules and finally have to present their new developped product at the end of the semester 
Teaning methods and student workload
Chemistry lectures (~30 hours) 
Microbiology lectures (~30 hours) 
Consumer behaviour lectures (~20 hours) 
Chemistry practicals (~40 hours) 
Microbiology practicals (~40 hours) 
Self-study (~50 hours) 
Group work research product group (~100 hours) 
Feedback sessions (~40 hours) 
Self-study (~60 hours) 
Lectures on Microbiology (~20 hours) 
Lectures on Chemistry (~20 hours) 
Lectures on Sensory (~10 hours) 
Lectures on Physics and Processing (~20 hours) 
Practicals Microbiology (~40 hours) 
Practicals Chemistry (~40 hours) 
Self-study (~50 hours) 
Product development in the sensory kitchen (~100 hours) 
Lectures on X-culture (~30 hours) 
Feedback on X-culture (~10 hours) 
Feedback on product development (~30 hours) 
Self-study (~30 hours) 
Introduction lecture (~2 hours) 
Assignments filled in by student in cooperation with teacher (~54 hours) 
Rating scale Grade between: 1- 10 
Written exam about food analysis (40%) 
Portfolio Practical reports (40%) 
Written exam about consumer behaviour (20%) 
Report on product group (portfolio, 70%, bottom mark 5.5) 
Individual assessment on report (oral, 30%, bottom mark 5.5) 
60% Microbiology and Chemistry (written, bottom mark 5.5) 
40% Sensory analysis, physics and processing (written, bottom mark 5.5) 
90% Report and presentation on developed product (portfolio, bottom mark 5.5) 
10% Report on X-culture (portfolio, bottom mark 5.5) 
Assignment 100% Portfolio (bottom mark 5.5) 
Mandatory literature Jongen and Meulenberg. (1998). Innovation of Food production systems. ISBN: 9074134513 
Linnemann and van Boekel. (2007). Food product design, an integrated approach. Wageningen Academic Publishers. ISBN: 9086860125 
Wood MB. (2007). The marketing plan handbook. 3rd ed. Prentice Hall. ISBN: 0135136288 
Kotler et al. (2013). Principles of Marketing. EUROEAP ed. Or 6th rev. ISBN: 9780273742975 
Minorco√∂rdinator  Joyce Polman ( 
Contactperson for information requests* 
Language English
Credits  30 
Type of education Full time 
Offered in terms Terms 1 and 2 
Start registration *   
End registration   
  If there is al low number of applications for the minor, the minor may not be offered. After closing the registration period, you will be informed as soon as possible 
Mandatory contact hours*  20 
Entry requirements VHL-students Technological background 
Entry requirements externe students*  Technological background 
Documents to be submitted before entry*  Followed programme with marks (learning agreement for Erasmus students) 

Capacity / waiting list
Contactpersoon JWEM Polman (tel: 0263695742, email:
Coordinerend onderdeelVan Hall Larenstein
Minor Food Innovation Management 2021 Velp