Netherlands

Museum Studies, sometimes called Museology, deals with the birth, development, and operation of the public museum as one of the key institutions of the modern world. Starting in the eighteenth century, museums became one of the instruments whereby nation-states created and democratized national pasts using a repertoire of images and objects that were displayed in purpose-built or adapted architecture (such as the British Museum and the Louvre). Musealization involves removing artworks and other objects from the original context of manufacture or use and re-installing them in a new order according to criteria such as chronology, school, genre, or theme. Since the inception of the public museum, ideas and practices of the exhibition (as well as storage, preservation, classification, and public education) have undergone continuous transformation. The course examines several approaches to key players – director, curator, patron, architect – through case studies, site and/or virtual visits, analyses, review-writing, and a practical exercise in curating. Part I departs from the concept of museum script to consider the agency of curatorship. Part 2 considers forms of agency exercised by modern patrons in public museums. Students research an aspect of curatorship for their term paper.

FQD633 is the first module of the online course on Product and Process Design. This first module focuses on the principles of consumer-oriented food product design. Group work is an essential part of this module. Deadlines are in place to ensure appropriate progress of the (group) work. The online course on Product and Process Design focuses on design aspects of food products from an integrated product and process perspective and aims at strengthening so-called T-shaped skills, i.e., the ability to tackle in-depth disciplinary technological problems in combination with the aptitude to deal with broad multi-disciplinary challenges. The online course on Product and Process Design is divided into four modules: FQD63303, FQD63403, FQD63503, and FQD63603.

This course combines knowledge from different disciplines of food science to study the effect of processing on product quality, in relation to innovation of food products, taking both a technological and a consumer perspective. The product quality is described by technological properties (e.g. chemical and physical properties). Examples include consistency, color, flavor, and appearance of the food. An introduction to sensory analysis is given, explaining the use of statistical computer programs to handle data sets from sensory analyses. In addition, the process of product innovation is analyzed in its societal context, with an emphasis on ethical issues. Moreover, the theory on chemical analysis of foods with means of chromatography techniques is given and practiced in lab-simulation tutorials. The course includes classroom lectures, (lab) tutorials, and sensory experiments. In the laboratory classes, groups produce an innovative food product starting from raw materials and compare its properties with those of an existing food product. This part of the course is also known as DIPP: Discipline Integrating Product Practical. Students perform consumer interviews on their raw materials and innovative food products. A scientific report is written on the experiments and assignments performed on the innovative food product. For this course, it assumed that students know the different food science disciplines: food chemistry, food physics, food microbiology, and food process engineering, including laboratory experience in these disciplines.

This course is focused on recent developments in Nutrition Behavior Research including the physiological and psychological determinants of food choice and eating behavior. The course includes lectures, group assignments, and a computer practical. Prerequisites course in Nutrition Behavior.

This course studies future-defining themes such as Food, Water, Energy, Engineering, and Health both from an academic and real-life perspective. While learning about contemporary efforts and policies to address climate change, inequality, and globalization, the course also explores what these phenomena really entail and how they can be addressed through thinking and actions. The course discusses the thoughts of our greatest philosophers as well as site visits, interviews with leading policymakers, entrepreneurs, and scientists, and an exploration of real life. Understanding the essence of entrepreneurship in the realm of globally interconnected markets, production, and supply chains is a continuous thread throughout the course. Seeking to understand human behavior through the lens of consumption and lifestyles, key elements of positive psychology are studied. 

Knowledge of the chemical composition and properties of food is of primary importance to ensure product quality, safety, and stability. In the lectures of this course, the effects of processing and storage conditions on the chemical composition of the major food constituents (lipids, carbohydrates, and proteins) and phenolic compounds are discussed. Examples are the modification of lipids and the importance of lipid refining, modification of polysaccharides to optimize their properties, reactivity (e.g. oxidation) of phenolic compounds, and stability & chemical reactivity of proteins. The course focuses on the occurrence and reactivity of these compounds in different food products and raw materials, the analysis of these compounds and their reaction products, and the effect of reactions during storage and processing on the chemical composition and properties of raw materials and food products. Information discussed during the lectures is applied in tutorials, digital case studies, and a practical in which students design the experiment.

This version of the Sustainable Development course includes an Independent Study Project (ISP) done under the direction of the instructor. The minimum reading is between 20 and 25 articles from established academic periodicals/magazines. The ISP is 10-12 pages and counts for 1/3 of the overall grade for the course. This course studies future-defining themes such as Food, Water, Energy, Engineering, and Health both from an academic and real-life perspective. While learning about contemporary efforts and policies to address climate change, inequality, and globalization, the course also explores what these phenomena really entail and how they can be addressed through thinking and actions. The course discusses the thoughts of our greatest philosophers as well as site visits, interviews with leading policymakers, entrepreneurs, and scientists, and an exploration of real life. Understanding the essence of entrepreneurship in the realm of globally interconnected markets, production, and supply chains is a continuous thread throughout the course. Seeking to understand human behavior through the lens of consumption and lifestyles, key elements of positive psychology are studied. 

This course gives an introduction to the principles behind effective operational quality systems in these complex food production chains. Major theoretical topics of the course include the relationship between food properties and quality attributes in the food production chain; traceability of food products in the food production chain; basic principles of operations management; principles of major technological tools, methods, and techniques in quality control and inspection; and introduction to major quality assurance standards. The course contains assignments related to these 4 topics. The assignments serve as a basis for critical analysis of factors influencing the actual operation of the implemented quality system.

The course focuses on cultural and artistic interventions in urban spaces and how they actively re-think and reconfigure the city. It investigates how cities can be used as platforms where new notions of citizenship, community, and the public sphere are being performed. Using concepts and theories from performance studies, urban studies, and public sphere theory, the course discusses how power relations are performed in cities daily, and how these can be critically revealed and (temporarily) disturbed through artistic interventions in public space. Next to discussing a variety of specific cases of public space intervention in class, students design and execute a small-scale intervention in public space with a small group., work on a series of assignments, and write a paper on a particular strategy of intervention.