Designing a new course on Sustainable Food Processing and Packaging

Abstract

The course sustainable food processing and packaging is going to be part of a new Master programme in Food Systems. The course will be offered by Food Technology, Engineering and Nutrition Department in collaboration with the Packaging Logistics group of Design Sciences Department. The teaching and learning activities (TLAs) of the course have been carefully thought towards achieving the learning outcomes of the course. TLAs combine conventional methods, such as classroom lectures, with active learning activities to promote, in the students, critical thinking, reflexion and the ability to use the knowledge in new cases or experience. The active learning TLAs include team work on project development with teaching supervision and feedback, peer teaching and industrial site visits. A series of evaluation activities are planned accordingly, including a mid-term multiple option exam, evaluation of projects and, a written exam with essay-type questions. The project evaluation (written and orally) will be conducted by teachers and students through a peer assessment activity based on rubrics. At the end of the course, students will be requested to fill in the course evaluation questionnaires, which later on will be taken into account for course changes and/or improvements.