Aim
The aims of this course are to train the student in project oriented work and to give an insight to the important steps in the development of a product and to deepen knowledge in food engineering, food technology or pharmaceutical technology by accomplishing a technical development project.

Knowledge and understanding
For a passing grade the student must

Understand the demands on the development process from a technical, economical and society prespective

be able to use and understand quality systems as well as statistic evaluation tools

Understand how a project group work including knowledge on some common tools for project management

Skills and abilities
For a passing grade the student must

Be able to explain and apply relations between fundamental technological and technical theory and the issues that arise in the chosen development project the student should be able to independently design and plan a project
• The student should be able to independently conducts project work and collaborate in an international environment

• Te able to search, evaluate and use information relevant for the project using university library resources and open electronic sources

• The student should be able to document their work in English according to the standard present in the industry and to present their work orally

• Be able to reflect on the role that the student will take in a project group

Judgement and approach
For a passing grade the student must

To be able to work according to established scientific and industrial practice with an understanding of the ethical demands put on the project
• Be able to make relevant judgments and validations concerning safety, economy and environmental factors in a project

• Be able to identify the need for further learning

Contents
The project consists of a product or process development of a consumer product performed from a commercial consumer perspective including regulations. The project steps involve innnovation process-planning-literature search-laboratory work-evaluation-reporting-recommendations for commercialization and industrialization.

Important aspects of the development process such as Risk assessment, experimental design, statistical evaluation, are supported by lectures. The student should be able to discuss their product and production method from a sustainability perspective.

The course includes lectures, seminars with written reports, laborations, study visits

Literature
Given when the course starts.

Code: 0111. Name: Integrated Project on Food or Pharamaceutical Technology.
Higher education credits: 13. Grading scale: TH. Assessment: Approved report Approved oral presentation Approved examination. Contents: Practical project work.

Code: 0211. Name: Project Management.
Higher education credits: 1. Grading scale: UG. Assessment: Participation in obligatori parts Self reflection. Contents: Project theori.

Code: 0311. Name: Entrepreneurship.
Higher education credits: 1. Grading scale: UG. Assessment: Participation in obligatori parts. Contents: Theory on entrepreneurship.