European Food Business - ECTS information package 2018-2019 Program coordinator S. Kuipers-Moroza - Aeres University of Applied Sciences

 
European Food Business - ECTS information package 2018-2019 Program coordinator S. Kuipers-Moroza - Aeres University of Applied Sciences
European Food Business
      ECTS information package 2018-2019
       Program coordinator S. Kuipers-Moroza

       Datum of naam auteur
[Typ hier]
European Food Business - ECTS information package 2018-2019 Program coordinator S. Kuipers-Moroza - Aeres University of Applied Sciences
Aeres • 29 June 2018   Page 2 of 42
Content

1              Introduction                                                                     4

2              Competency based education                                                       5

3              Program structure                                                                7

4              General courses throughout the program                                           8

5              Student contract and educational exam regulations                           10

6              Curriculum outline                                                          11
6.1.           Curriculum outline year 1                                                   11
6.2.           Curriculum outline year 2                                                   13
6.3.           Curriculum outline year 3                                                   15
6.4.           Curriculum outline year 4                                                   16

7              Year schedule European Food Business 2018-2019                              17

8              Module overviews                                                            19
8.1.           First year general modules                                                  19
8.2.           First year modules                                                          21
8.3.           Second year general module                                                  25
8.4.           Second year modules                                                         25
8.5.           Third year general module                                                   30
8.6.           Third year modules                                                          30
8.7.           Fourth year general modules                                                 34

Appendices

               Overview contents Mathematics test/21+ entrance test
               Common European Framework of Reference for Languages self-assessment grid level A1 to
               B2
               Estimate Cost overview 2018-2019 European Food Business

Aeres • 29 June 2018                                                             Page 3 of 42
1              Introduction

Aeres has started a new English taught program in September 2015: European Food Business. This study
guide provides an overview in the organizational aspects of the program.

Europe has a very rich history in food production and trade. The different locations in Europe allowed
for the development of unique products and traditional production methods. What is the future for
these products? Students from different nationalities will study the European Food Business and
explore how the diversity of food production opportunities within the European Union can be better
used.

This 4 year Bachelor degree will focus on entrepreneurship and innovation in the European Food
Business. In the first two years students get a foundation in business management, marketing and food
product development. In these years the student will also get a better overview of the developments in
the food business worldwide as well as the latest developments within the European Union.

One of the elements of the program is a study tour to one or two European countries to further explore
the concept of European food production. In the second and third year the student will study at two
different European universities and further focus the relation between the location the product is
grown and the specific characteristics of the product. The student will also get a better understanding of
the relation between culture and food, and how to brand products coming from a specific region.
The fourth year is the specialisation year where students can either broaden or deepen their knowledge
on topics of their choosing. The fourth year includes conducting applied research, thesis writing and 2
minors of own choosing. The full program is offered in English only.

The European Food Business program focuses both on professional development as personal
development, as both are of great importance in order to become a successful young professional
within the European business field. As such, students have to comply with certain criteria to be
accepted in the program.

The European Food Business program is a new and innovative program, based on the successful
Bachelor program International Food Business, but focusses on the unique developments taking place in
Europe. The European Food Business team will do the outmost to keep the quality of the education at a
high level. The results of the National Student Enquiry 2017 were higher than other food business
programs in the Netherlands: program was assessed in general a 4,22 on a scale 1-5, atmosphere a 4,35
and the students recommend the program to others with a 4,42 (see Figure 1)!

Figure 1. National Student Enquiry results EFB 2017

The quality of the program will be continuously monitored and the modules will be revised yearly if
needed. Aeres has set up a cooperation with two European universities as well as the Dutch NGO “Slow
Food Youth Network” to ensure the content of the program is in line with the latest developments in
food business within Europe.

Aeres • 29 June 2018                                                                Page 4 of 42
2              Competency based education

Aeres has chosen to work with competency based education in all its program. Competencies are
identified behaviours, knowledge, skills, and abilities that directly and positively impact the success of
employees and organizations. Competencies can be objectively measured, enhanced, and improved
through coaching and learning opportunities.

Throughout the program students work on the 10 AERES competencies.

10 AERES competencies

1.To show leadership
Coaches the development of employees and shows exemplary behaviour; retains overview in complex
situations, takes initiative at key strategic moments to administer processes of change and applies an
appropriate leadership style.
2. To cooperate
Creates a good atmosphere, handles the interests of others with care, is able to conquer resistance and
conflict and utilizes the qualities of all individual team members to collectively reach the predetermined
goals.
3. To present
Is able to communicate messages about complex topics in an understandable and persuasive manner to
a critical target audience, thereby consciously choosing the most effective form of communication.
4. To research
Is able to recognise and describe a problem or development , is able to formulate the practical research
inquiry and is able to supply a solution using the appropriate research methods.
5. To Innovate
Uses creativity to develop new products, services and applications that are of use in practice.
6. To organise
Plans and executes activities, brings both employees and resources effectively into action, supervises
progress, adjusts when necessary and achieves the desired results.
7. To reflect/ to introspect
Is able to assess and adjust development to ensure that own performance and the work environment
are in keeping with each other.
8. To enterprise
Is able to see opportunities and is able to achieve the desired results by taking risks.
9. To endorse sustainable behaviour
Is responsible for the respectful treatment and sustainability of available sources ,taking into account
moral standards.
10. To appreciate the global perspective
Sees the whole world as a work field and is able to operate in an international environment.

In the Bachelor programs AERES offers, there are 3 levels defined for these competencies: Propaedeutic
phase, Main phase and Graduation phase.
Graduating students must have obtained 8 out of 10 of these competencies at the Graduation phase
level and be able to proof this.

The students will be coached throughout their 4 years of study on personal development. This is
registered as the course element CMP. Each group gets a personal coach who will be there to guide the
student through their studies and support students in the process of getting to the requested
competency level.

Aeres • 29 June 2018                                                                  Page 5 of 42
The development of the competencies is monitored in CMP throughout the program, but will be
assessed at three distinctive moments in the project:

     1. At the end of the propaedeutic phase (year 1) the student will have to prove they have 5 out of
        the 10 AERES competencies at level 1: to cooperate, to present, to research, to organise and
        to introspect
        The student has to show by means of a portfolio that they master these competencies at the
        level of the “Propaedeutic” level of performance.

     2. At the end of the main phase (year 3), the student will have to prove that he or she masters the
        other 5 competencies at level 2: leadership, to innovate, to enterprise, to endorse sustainable
        behaviour and to appreciate the global perspective.
        The student has to show by means of the portfolio that they master these competencies at the
        level of the “starting professional” level of performance.

     3. After successfully having finished all educational activities by the end of year 4, the student will
        need to prove by means of their portfolio that he masters 8 out of 10 AERES competencies at
        Graduation phase level.

Aeres • 29 June 2018                                                                  Page 6 of 42
3              Program structure

The following section deals with the contents of the program in more detail. One ECTS corresponds with
a study load of 28 hours, so 13 ECTS corresponds with 364 hours of study load. The study load is what
an average student should spend on the module in time. Therefore, a 364-hour credit has the student
working for 364 hours on it, in total, that is seminars, trainings, meetings and study or research time.

Every academic year is divided in 2 semesters. Each semester contains of 2 study periods of 7 lesson
weeks after which exam periods are scheduled.

Table 1. Academic year layout of EFB year 1
                 SEMESTER 1                                                   SEMESTER 2
     Period 1    T1      Period 2                  T2       Period 3         T3      Period 4              T4
     Module 1           Module 1                            Module 3                 Module 3
      PEBU     Exams      PEBU                   Exams       PEFC          Exams       PEFC               Exams
                        Module 2                            Module 4                 Module 4
 Module 2 PSEF Exams       PSEF                  Exams       PEMC          Exams      PEMC                Exams
                                                            Personal
   Personal Dev        Exams      Personal Dev   Exams        Dev          Exams      Personal Dev        Exams

The modules in year 1 (NL) are worth 13 ECTS each and contain several subjects, each module is
completed by fulfilling the requirements of the proof of proficiency. Student have to pass each subject,
for all specific requirements and regulations, please check the Exam Regulations. Next to the regular
modules, students work on personal development and competency management in order to become a
successful young professional.

Although the credits for the module are divided over the different subjects, credits are only awarded
when all assessments in the module, including the proof of proficiency are passed. The proof of
proficiency is an overall assessment where the student has to show that he is able to integrate all the
learned elements of the module by performing a professional task in a realistic professional setting.

Aeres • 29 June 2018                                                                Page 7 of 42
4               General courses throughout the program

There are several general courses throughout the program. The general courses have codes starting
with PSVAi (entrance courses), PPLi (general courses in the first year), HPLi (general courses in year 2)
and APL (general courses in the fourth year).

Refresher courses (PSVAi)
Having a group of students coming from all sorts of backgrounds, we have defined a set of entrance
courses. Students get 1 ECTS when they have completed all the PSVAi courses. Depending on their
previously obtained skills or background, students might be able to get dispensation for some of the
entrance courses.

PPLi courses
The PPLi courses consist of language training and competency development activities (CMP). In the first
year the study tour is also part of this list of courses.
Compensation of credits is not possible in the PPLi courses.

Regarding the language training in our program, we work with the Common European Framework for
languages. In appendix 2 an overview of the European language levels A1 to B2 is given. There is also a
level C1 and C2, although not shown in the overview in appendix 3.

First year

                Refresher course Mathematics. At the start of the year students need to take an entrance
                 test Mathematics. Based on this, the student could get dispensation for the mathematics
                 course. For Dutch students with a MBO degree it is strongly advised to participate in the
                 summer course mathematics before the start of the academic year. An alternative to the
                 summer course is the PSDV1 course offered in period 1, in Dutch. This course is needed for
                 this specific group before going into the entrance course mathematics.
                Refresher course Micro Economics. This course is merely a refresher course and focusses
                 merely on micro economics. The course is mandatory for all students.
                English language, 4 ECTS. In this year the B1 level with be achieved using the Cambridge
                 certificate method. Students can choose to obtain the Cambridge certificate (at an official
                 institute). English must be completed within this academic year with a score of at least 6,0.
                European Food Business study tour (Italy). After the first weeks of classes students will
                 travel to Italy to have a closer look at what European Food Business is. There are several
                 goals for this study tour: getting to know each other, experiencing cultural differences and
                 learning to deal with that, getting to know the Italian university that will offer part of the
                 courses in year 3 and last but not least getting introduced into the European food
                 business. Given the international character of the group, teambuilding is of great
                 importance in order to identify cultural differences and find ways how to deal with this.
                CMP/personal development. Throughout the study program at AERES the student will
                 work, supported by a personal coach, on his personal development. The student will
                 receive a CMP workbook with assignments that support the student in working on his
                 development.

Aeres • 29 June 2018                                                                     Page 8 of 42
Second year
         CMP/personal development. Throughout the study program at AERES the student will
            work, supported by a personal coach, on his personal development. The student will
            receive a CMP workbook with assignments that support the student in working on his
            development.
         French. This course is designed to provide students with the basic knowledge of French
            language and culture. After finishing this course the students are expected to have
            language proficiency at A1 level (based on the Common European Framework of
            Reference for Languages).

Third year
                CMP/personal development. Throughout the study program at AERES the student will
                 work, supported by a personal coach, on his personal development. The student will
                 receive a CMP workbook with assignments that support the student in working on his
                 development.

Fourth year
           Ethics. During the fourth year students must attend the ethics course as part of becoming
            a successful young professional. Seeing different perspectives and paradigms is essential
            when students want to work in a professional setting.
           CMP/personal development. Throughout the study program at the Aeres the student will
            work, supported by a personal coach, on his personal development. The student will
            receive a CMP workbook with assignments that support the student in working on his
            development.

Aeres • 29 June 2018                                                              Page 9 of 42
5              Student contract and educational exam
               regulations

At the start of the academic year students will have to sign a student contract. The contract indicates
the individual study path of the student for that academic year. The study contract also expresses
specific conditions that would have to be met at a given date during the academic year. The student
contract can be regarded as a supplement to the Educational Exam Regulations. The Educational Exam
Regulations as given here are published online as part of the Student charter. This can be found on
intranet website, select “English” as a language and thereafter select the button “Student charter”.

Aeres • 29 June 2018                                                               Page 10 of 42
6                      Curriculum outline

6.1.           Curriculum outline year 1

General courses for semester 1 & 2

  subject                name subject                               ECTS
  PPLi1-01              Managing competencies 1 (CMP semester 1)           1
  PPLi2-02              Managing competencies 2 (CMP semester 2)           1
  PPLi1-21              English (sem1)                                     2
  PPLi1-22              English (sem2)                                     2
  PPLi1-23              Study tour Italy                                   1

  PSVAi0                                                                   1
  PSVAi14               Mathematics refresher course
  PSVAi21               Micro economics refresher course
  total                                                                    8

                                                Semester 1
 PEBU                   Analyzing business processes

 subject                name subject                                ECTS

 PEBU 01                Assessment (Proof of proficiency)                  3
                        introduction into business management and
 PEBU 03                                                                   4
                        organisational behaviour
 PEBU 04                Introduction into operations management            2

 PEBU 06                Introduction into business finance                 2

 PEBU 07                Academic language and report writing               2

 total                                                                     13

Aeres • 29 June 2018                                                            Page 11 of 42
PSEF                  Settling in European food business

 subject               name subject                                   ECTS

 PSEF 01               Assessment (Proof of proficiency)                     3

 PSEF 02               Intercultural communication                           2

 PSEF 03               Introduction to macro economics                       2

 PSEF 04               Global economics                                      2
                       European food business and agricultural food
 PSEF 06                                                                     4
                       policy
 total                                                                       13

                                         Semester 2

 PEFC                  Analysing food value chains

 subject               name subject                                   ECTS

 PEFC 01               Assessment (Proof of proficiency)                     3

 PEFC 02               International food trade                              2
                       Managing food value chains and waste
 PEFC 03                                                                     3
                       management in the chain
 PEFC 04               Logistics and distribution analysis                   2

 PEFC 05               Food quality and safety management                    3

 total                                                                       13

 PEMC                  Marketing and communication strategy

 subject               name subject                                   ECTS

 PEMC 01               Assessment (Proof of proficiency)                     3
                       Marketing communication strategy and
 PEMC 03                                                                     4
                       instruments
 PEMC 05               Sales management                                      2

 PEMC 06               Consumer behaviour                                    2

 PEMC 07               Article writing                                       2

 total                                                                       13

Aeres • 29 June 2018                                                              Page 12 of 42
6.2.           Curriculum outline year 2

In the second year, semester 1 students follow courses in Almere. Thereafter students move to Ecole
Superieure d’Angers in France for the semester 2.

General courses for semester 1

         subject       name subject                                       ECTS

 HPL2e 01              Personal development semester 1                      1

 HPL2e 02              French                                               3
 total                                                                      4

                           Semester 1 (the Netherlands)

 HEFT                  Research in European food trade

 subject               name subject                                       ECTS

 HEFT 01               Assessment (Proof of proficiency)                    3

                       Purchase management, transportation and
 HEFT 02                                                                    4
                       storage

 HEFT 03               European Union                                       2

 HEFT 05               Innovation and entrepreneurship                      2

 HEFT 06               International law                                    2

 total                                                                     13

 HMRM                  Research in European food business

 subject               name subject                                       ECTS

 HMRM 01               Assessment (Proof of proficiency)                    3

 HMRM 02               Consumer behaviour                                   2

 HMRM 03               Research design, methodology and reporting           2

 HMRM 04               Data collection, processing and analysis             4

 HMRM05                Article writing                                      2

 total                                                                     13

Aeres • 29 June 2018                                                             Page 13 of 42
Semester 2 (France)

 TPC                   Typical product characterization

 subject               name subject                                        ECTS

 TPC 1                 Assessment                                            4

 TPC 2                 Quality label/concept of terroir                      3

 TPC 3                 Product analysis                                      2

 TPC 4                 Food production                                       2

 TPC 5                 European food law and policy/risk management          2

 TPC 6                 Branding of regional products and sales               2

 total                                                                       15

 MIP                   Management of an innovative project

 subject               name subject                                        ECTS

 MIP 1                 Assessment                                            2

                       Food product innovation and innovation
 MIP 2                                                                       2
                       strategies

 MIP 3                 Product analysis                                      2

 MIP 4                 Project management                                    2

 MIP 5                 Local and industrial processing                       2

                       Final project: development of a new product and
 MIP 6                                                                       5
                       choice of the market

 total                                                                       15

Please note: when in France, the examination regulations of the host university apply.

Aeres • 29 June 2018                                                               Page 14 of 42
6.3.           Curriculum outline year 3
The semester 1 of third year of the program will take place in Italy (September – January) at the
Universita Cattolica del Sacro Cuore (UCSC) in Piacenza. Thereafter students will come back to the
Netherlands for the semester 2.

General courses for semester 2
         subject       name subject                                          ECTS

 HPL3i 01              Personal development                                   4
 total                                                                        4

                       Semester 1 (Italy)
                       name subject
 subject                                                              ECTS
                       Food Law and Certification
 HITA 1                                                                       5
                       Economic and Environmental Sustainability of
 HITA 2                                                                       5
                       Agriculture
                       Sensory Evaluation
 HITA 3                                                                       4

 total                                                                       14

                                                                      ECTS
 subject               name subject
                       Milk and meat production
 HITA 4                                                                       6
                       Technology of animal chain products
 HITA 5                                                                       6
                       Grain processing and baking technology
 HITA 6                                                                       4

 total                                                                       16

                       Semester 2 (the Netherlands)

 HBCF                  Business consultancy

 subject               name subject                                          ECTS

 HBCF 01               Assessment (Proof of proficiency)                      3

 HBCF 02               Financial analysis & advice                            4

 HBCF 03               HRM and leadership                                     3

 HBCF 04               Circular economy in food                               3

 total                                                                       13

Aeres • 29 June 2018                                                                Page 15 of 42
HFBD                     Business development for specialized foods

 subject                  name subject                                              ECTS

 HFBD 01                  Student company                                            6

 HFBD 02                  Internship in a food start-up                              7

 total                                                                               13

Please note: when in Italy, the examination regulations of the host university apply.

6.4.           Curriculum outline year 4

Students will finalise their studies in the Netherlands. In this year student will select two minor subjects
which together comprise of a semester workload. The other semester will be spent on conducting
applied research and thesis writing. The students can choose to comprise their fourth year based on the
chosen minors, there are variable options possible. In table 3 and 4 you will find the 2 most often
chosen options. The fourth year programme consist of 2 minors, a placement and thesis.

Table 2 Academic Year outline of EFB year 4 (most often chosen option)
                         SEMESTER 1                                                    SEMESTER 2
                       Minor 1                                15              Fourth year placement         17
                       Minor 2                                15                      Thesis                10
                       Ethics                                                Competency Development         3

Table 3. Academic Year outline of EFB year 4 (another possible option)
                        SEMESTER 1                                                    SEMESTER 2
                     Minor 1                                  15                    Minor 2                 15
              Fourth year Placement                           17                     Thesis                 10
                      Ethics                                                 Competency Development         3

Table 4. Academic Year outline of EFB year 4 (another possible option – an own company).
                        SEMESTER 1                                                    SEMESTER 2
                   Green starters                                                Green starters             17*
                                                             30*
                   Green starters                                                    Thesis                  10
                      Ethics                                                 Competency Development          3
*ECTS division per semester can change, however in total those are 47 ECTS

Although the student receives credits for the placement and the thesis separately, it is assumed that the
student can work on a thesis project during the placement, within the company, leading to a thesis
report.

In year 4 students also can choose to follow the “Green starters” project. That means that student will
be able to graduate while running his/her own company. In order to take part in this project, the
student has to get approval from the “Green starters” commission.

Aeres • 29 June 2018                                                                        Page 16 of 42
7              Year schedule European Food Business 2018-2019
      Month        Semester   Week   Week          EFB Year 1                  EFB Year 2*                 EFB Year 3*                    EFB Year 4
                                     Type
      Aug.        1            33     T5                                   T5 Resits from Year 1       T5 Resits from Year 2        T5 Resits from Year 2
                               34
                               35                                                                                                   Friday August 31st;
                                                                                                                                  mandatory meeting start
                                                                                                                                          year 4
     Sept                      36               Orientation Week             Orientation Week                                          Start minors
                               37     L1                   Classes Begin (semester 1)
                               38     L2
                               39     L3    Study tour (intro week)     Enrol for Exams/Resits T1;   Classes begin in Italy*     Enrol for Exams/Resits T1
                                            Enrol for Exams/Resits T1   Propaedeutic ceremony (28-   Enrol for Exams/Resits T1
                                                                        09-2018)
     Oct.                      40     L4
                               41     L5
                               42     L6
                               43                 Autumn break                Autumn break                                       Autumn break
                               44     L7
     Nov.                      45     T1                                                                 Exam week Italy                 Exam Week
                                               Exam Week; exams             Exam Week; exams
                               46     T1
                               47     L1
                               48     L2
     Dec.                      49     L3        Enrol for Exams T2          Enrol for Exams T2                                        Enrol for Exams T2
                               50     L4
                               51     L5
                               52                Christmas Break             Christmas Break             Christmas Break               Christmas Break
        Jan.                   01                  No classes                  No classes                  No classes                    No classes
                               02     L6
                               03     L7
                               04     T2      Exam Week; exams &           Exam Week; exams &          Exam Week; exams &           Exam Week; exams &
                                                  assessments                  assessments                 assessments                  assessments
                               05     T2

Aeres • 29 June 2018                                                          Page 17 of 42
Week
      Month        Semester   Week                       EFB Year 1                    EFB Year 2*                 EFB Year 3*                   EFB Year 4
                                      type
       Feb.                    06                    Progress meeting            Progress meeting                                             Progress meeting
                       2       07       L1          Classes semester 2           Classes in France*          Classes semester 2 (NL)
                               08                                   Spring Break                                                                Spring Break
                               09       L2
      March                    10       L3                     Enrol for Exams/Resits T3                                                  Enrol for Exams/Resits T3
                               11       L4
                               12       L5
                               13       L6
                               14       L7
       April                   15       T3      Exam Weeks; exams & resits        Exam Week: resits of       Exam Weeks; exams &        Exam Weeks; exams & resits
                               16       T3            of semester 1                     year 2                     resits                     of semester 1

                               17       L1
                               18               May holiday; King’s Day (27-                                May holiday; King’s Day      May holiday; King’s Day (27-
                                                 04-18) University closed                                   (27-04-18) University         04-18) University closed
                                                                                                            closed
     May                       19       L2
                               20       L3            Enrol for Exams                                       Enrol for Exams                    Enrol for Exams
                               21       L4
                               22       L5     University closed 30&31 May                                  University closed 30&31     University closed 30&31
                                                                                                            May                         May
                               23       L6
     June                      24       L7           Pentecost June 10                                      Pentecost June 10                 Pentecost June 10
                               25       L8
                               26       T4           Exam Week; exams &                                        Exam Week; exams &
                               27       T4                assessments                                          assessments
     July                      28                Progress meeting; Enrol for       Enrol for Exams/Resits T5 Enrol for Exams/Resits T5 Graduation 12 July 2019
                                                        Exams/Resits T5
     Aug.                                                                Summer holidays; university closed from July 29th 2019- August 11th 2019
                                33       T5          Exam Week; final resits           Exam Week; Resits       Exam Week; Resits of             Exam Week; Resits
                                                                                                               year 2
          * planning EFB year 2 (France) and year 3 (Italy) is according to the academic calendar of the host university

Aeres • 29 June 2018                                                               Page 18 of 42
8              Module overviews

In this chapter a short description of modules is given. The module workbook contains more detailed
information.

8.1.           First year general modules

                                              Entrance courses (PSVAi0)
                                                  Entrance Courses
       Coordinator:           W. van der Vlis-Hetsen (VLW)                           credits:                          1
   Module                                                                     Exam in
                       ECTS            Name              Mode of Exam                                     Literature
  elements                                                                     Period

                                                                                           Irénée, D. & Krasser, W. (2014).
                                                                                           Mathematics for Finance,
    PSVA14              0          Mathematics           Written Exam            2         Business and Economics
                                                                                           Groningen: Noordhoff Uitgevers.
                                                                                           ISBN: 9789001818623

                                                                                           Goodwin, Harris, Nelson, Roach,
                                                                                           Torras, (2013). Microeconomics
    PSVA21              0         Microeconomics         Written Exam            1         in context, 3rd edition. –
                                                                                           M.E.Sharpe inc. ISBN:
                                                                                           9780765638786
Entrance
                              None
requirements:
                              Students need to obtain a basic understanding of mathematics and microeconomics in
Professional task:            order to be able to work in the different modules, these courses focus on ‘refreshing’ the
                              memory to overcome knowledge gaps.
Role:                         N.A.

Methods:                      Lectures, training, working groups, assignments, exams

Fields of expertise:          Learning objectives:

                                    The student is able to calculate differentiation, linear programming, ABC formula’s,
Mathematics
                                     function analysis.
                                    The student is able to understand Consumers, Producers, Market Analysis, the concept
Microeconomics
                                     and importance of demand and supply and producer revenue in relation to elasticity.
Aeres competencies:
    N.A.
Final qualifications:
 N.A.

Aeres • 29 June 2018                                                                            Page 19 of 42
Personal development (PPL1i)
      Coordinator:            W. van der Vlis-Hetsen (VLW)                                credits:                            7
     Module                                                                     Exam in
                       ECTS           Name             Mode of exam                                              Literature
    elements                                                                     period
                                    Managing
    PPL1i01             1                                Assignment                 2           materials provided by lecturer
                                  competencies 1
                                    Managing
    PPL1i02             1                                Assignment                 4           materials provided by lecturer
                                  competencies 2
                                                                                               McCarthy, M. & O'Dell, F. (2012)
                                                                                                English Vocabulary in Use; upper-
                                                                                                intermediate. Third edition
                                                                                                Cambridge University Press. ISBN
                                                                                                9783125349575
    PPL1i21             2            English 1          Written exam                2
                                                                                                Hewings, M. (2015) Advanced
                                                                                                Grammar in Use, third edition.
                                                                                                Cambridge: Cambridge University
                                                                                                Press. ISBN 978-1107539303
                                                                                               McCarthy, M. & O'Dell, F. (2012)
                                                                                                English Vocabulary in Use; upper-
                                                                                                intermediate. Third edition
                                                                                                Cambridge University Press. ISBN
                                                                                                9783125349575
    PPL1i22             2            English 2          Written exam                4
                                                                                                Hewings, M. (2015) Advanced
                                                                                                Grammar in Use, third edition.
                                                                                                Cambridge: Cambridge University
                                                                                                Press. ISBN 978-1107539303
                                                                                                N.A
                                                                                                Mandatory introduction study tour
    PPL1i23             1           Team work            Assignment                 1           costs to be paid by student,
                                                                                                estimated cost 1000 euros. Student
                                                                                                will pay actual costs.
Entrance requirements:        None
Professional task:            N.A.
Role:                         N.A.
Methods:                      Lectures, training, assignments, exams, introduction week,
Fields of expertise:          Learning objectives:
                                   The student is able to obtain CEFR level B2 at the end of year 1 with a strong focus on obtaining a
English                             broad spectrum of vocabulary. At the end of year 2 students need to be able to pass the CAE
                                    exam on CEFR C1 level.
                                   The student is able to describe and explain their progress in correlation to competencies on level
Personal development                1. Students will be able to explain their progress by means of SMART examples of the 10 Aeres
                                    competencies and obtain level 1 for all 10 competencies.
                                   The student is able to understand the context of the international food business and
Study tour
                                    cooperatively work in an international team
Aeres competencies:
    To cooperate (level 1): students start a project for the module PSEF. This competency will be assessed by the assessment form
     provided by the module PSEF, where attention will be paid to their cooperation, resolving problems, tackling difficulties,
     assessed by means of declaration of process.
    To organize (level 1): students plan and organize their own assignments, projects, and progress in this module by means of
     project deadlines, learning tasks of other modules and assignments.
    To introspect (level 1): Assessed by means of assignments in which students show examples of situations where they worked
     on improving their competencies The examples given are based on the goals students set at the beginning of the year and
     halfway through the first year. The examples are given using the STARR method and goals are formulated according to the
     SMART method.
Final qualifications:
    Management and development of own professional and personal attitude and skills

Aeres • 29 June 2018                                                                                 Page 20 of 42
8.2.           First year modules

                                 Settling in European food business (PSEF)
    Coordinator:                C. Akkermans (AKC)                  credits:                                13
  Module elements          EC              Name                Exam            Period                   Literature
     PSEF01                 3           Assessment          assessment           2                          N.A.
                                                                                            Nunez, C., Mahdi, R. & Popma, L.
                                       Intercultural                                      (2017) Intercultural Sensitivity, from
         PSEF02             2         communication        Written exam          1         denial to intercultural competence.
                                                                                                Assen: van Gorcum. ISBN:
                                                                                                     9789023255567
                                                                                                 Goodwin, Neva R. (2014)
                                      Introduction to                                    Macroeconomics in context. Armonk,
         PSEF03             2                              Written exam          1
                                     macro economics                                         New York: M.E.Sharpe Inc. ISBN
                                                                                                     9780765638748
                                                                                              Eicher, Theo S., Mutti, John H,
                                                                                              Turnovsky, Michelle, H (2009)
         PSEF04             2        Global economics      Written exam          2
                                                                                           Internationa economics. Abingdon:
                                                                                             Routledge ISBN 9780415772860
                                       European food                                        Paarlberg, R. (2013). Food Politics;
         PSEF06             4           business and          Written exam          2    what everyone needs to know. Oxford:
                                      agricultural food                                       Oxford University Press. ISBN:
                                           policy                                                    9780199322381
Entrance requirements:              None
                                    Preparation of a report about possibilities to introduce a food product on a foreign
Professional task:
                                    market(s). Presenting the report to a group stakeholders (assessors).
                                    A member of a consultancy team that is responsible for introducing a food product
Role:
                                    with specific qualities (identity) on a foreign market(s).
Methods:                            Study tour, guest lectures, lectures, group assignments.
Fields of expertise:                Learning objectives:
                                     The student is able to explain the link between food policies and international food
Political developments
                                      market
regarding food production and
                                     The student is able to give examples of most recent developments in the agro-food
trade
                                      sector
                                     The student is able to explain the role and influence of various food business
European food business and            stakeholders
policies                             The student is able to determine various organisations behind international food
                                      policies
                                     The student is able to analyse the intensity of competition in a particular industry
Macroeconomics
                                     The student is aware of the role of economic environment, developments and risks
                                     The student is able to identify intercultural differences (based on theory)
Intercultural communication
                                     The student is able to deal with intercultural differences
theories
                                     The student is able to make an intercultural strategy for a company
Aeres competencies:
 To cooperate / collaborate (level 1): The student is able to contribute effectively to group work and activities,
  reporting progress in a logbook.
 To research (level 1): The student analyses the possibility to introduce a food product on a foreign market through
  extensive market analysis. The student is able to identify and describe such a development, give recommendations.
 To appreciate the global perspective (level 1): The student considers the world one’s playing field and functions well in
  an international environment. The student analyses various countries in order to find the best export market. The
  student is able to explain how the global food policy influences the international food market.
Final qualifications:
     To know the current developments in the agri-food sector
     Effective cooperation and communication in a multi-disciplinary, intercultural environment.

  Aeres • 29 June 2018                                                                      Page 21 of 42
Analysing business processes (PEBU)
      Coordinator:          To be announced                                  credits:                                13
  Module                                                   Mode of           Exam in
                    ECTS              Name                                                                    Literature
 elements                                                   Exam              Period
                                                          Assessmen
    PEBU01             3        Proof of proficiency                              2
                                                               t
                               Introduction to
                                                                                                Robbins, S. & Coulter, M. (2015). (13th
                            business management             Written
    PEBU03             4                                                          2            revised edition) Management. Pearson
                              and organisational             exam                                 Education. ISBN: 9781292090207
                                  behaviour
                                                                                               Krajweski, L.J., Ritzman, L.P., Malhotra,
                                                                                              M.K. (2016). Operations Management –
                                  Introduction to
                                                            Written                           Processes and supply chain: Global 11th
    PEBU04             2            operations                                    1
                                                             exam                                 edition –– ISBN 9781292093987
                                   management                                                   buy only after more information from
                                                                                                         lecturer is given in class
                                                                                                 Atrill, P. & McLaney, E. (2014). (9th
                                                                                              edition) Accounting and finance for non-
                                 Introduction to            Written                          specialists. New Jersey: Pearson Education
    PEBU06             2                                                          2                 Limited. ISBN:9781292062716
                                 business finance            exam

                                                                                                Loon, van, J., Thuss, A., Schmidt, N.,
                                Academic language           Written                            Haines, K. (2016) Academic Writing in
    PEBU07             2                                                          1
                                and report writing           exam                               English, a process-based approach.
                                                                                              Bussum: Coutinho. ISBN 9789046905159
Entrance requirements:      None
                            Understanding and analysing business processes, making connections between the various aspects of the
Professional task:
                            process and how and why various strategies are implemented.
                            Member of a consultancy team who will advise a company within the international food business how to
Role:
                            improve their business organisation and strategy.
Methods:                    Lectures, training, working groups, assignments, exams
Fields of expertise:        Learning objectives:
                                The student is able to explain the basic functions of a business manager – planning, controlling,
Organisation &
                                 directing, and decision-making as well as to understand that organizations consist of people, and have
management
                                 an understanding of how people behave in groups and with various levels of power.
                                 The student is able to explain what strategy is, how strategies are formulated based on internal and
Strategy
                                  external analysis, know how strategy models are used and how strategies are implemented.
                                 The student is able to understand the operational differences between goods and services, the
                                  concept of productivity and enhancing it, understand how to approach major projects and how to link
Business processes
                                  global developments in operations management to the strategic choices a company in international
                                  food business can make.
                                  The student is able to prepare balance sheets, profit and loss accounts and cash flow statements,
Business Finance                  analyze financial statements and give an underpinned opinion on the importance of accounting
                                  conventions
Report writing &                  The student is able to write and structure reports according to academic standards according to APA
presentation skills               style as well as present information from reports in an official and academic way.
Aeres competencies:
   Present/communicate (level 1): assessed by means of a final report and presentation for the proof of proficiency.
   Research (level 1): assessed by means of the final report for the proof of proficiency.
   To endorse sustainable behaviour (level 1): assessed by means of a final report for the proof of proficiency.
Final qualifications:
     Developing a vision and strategy for an (international) agri-food company
     Management of organizations, processes, projects and people

    Aeres • 29 June 2018                                                                             Page 22 of 42
Marketing and communication strategy (PEMC)
     Coordinator:           S. Kuipers-Moroza (MOS)                     credits:                                    13
 Module                                                         Mode of            Exam in
                  ECTS                 Name                                                                   Literature
elements                                                         Exam               Period
                                    Assessment                   Assessme
    PEMC01             3                                                              4                             N.A.
                                                                 nt
                                                                                                Pelsmacker de, P., Geuens, M., and
                                                                                                Van Den Bergh, J. (2017). Marketing
                            Marketing communication
    PEMC03             4                                     Written exam             4            Communications: A European
                            strategy and instruments                                             Perspective - 6th UK Edition. ISBN:
                                                                                                          9781292135762
                                                                                                         Rustenburg, G.&
                                                                                                         Steenbeek, A. (2013). Sales
    PEMC05             2                                     Written exam             4                  Management. Noordhoff
                                Sales management                                                         Uitgevers B.V. ISBN:
                                                                                                         9789001807986
                                                                                                   Sethna, Z. & Blythe, J. (2016).
                                                                                                     Consumer Behaviour. Sage
    PEMC06             2       Consumer behaviour            Written exam             3                Publications Ltd. ISBN:
                                                                                                          9781473919136

    PECM07             2           Article writing               Assignment           3        Materials provided by lecturer
Entrance req.:             None
                            As a consultant you develop a marketing communication strategy for a company. Afterwards you
Professional task:         develop a marketing communication plan based on the previously formulated marketing
                           communication strategy.
Role:                      Marketing assistant/consultant
Methods:                   Classes, training (excursion, when possible)
Fields of expertise:       Learning objectives:
                               The student gains insight in consumer behaviour, how to do research on consumer behaviour in a
Consumer behaviour              specific situation for a specific product, to understand how insight on consumer behaviour can be
                                used in marketing
Marketing
                               The student learns how a marketing communications strategy is developed .
communication
                               The student learns how to develop marketing communications instruments and how to apply
strategy and
                                them in practice
instruments
                               The student learns how to make a sales plan and how to do a sales pitch. Next to this the focus is
Sales management                on strategic and operational aspects of sales management. Attention is also on how to coach and
                                motivate the sales team, sales skills and sales leadership.
                               The student gains knowledge on how to write an article for a food blog or speciality food
Article writing
                                magazine
Aeres competencies:
   To present (level 1): Examined by a report and oral presentation during the proof of proficiency.
   To enterprise (level 1): The student is able to see opportunities and is able to achieve the desired results by taking risks

Final qualifications:
     Strategic marketing of products and services in the global agri-food

Aeres • 29 June 2018                                                                                Page 23 of 42
Analyzing food value chains (PEFC)
        Coordinator:                P. Burgess (BUP)                        credits:                                   13
      Module                                                                            Exam in
                         ECTS             Name                  Mode of Exam                                        Literature
     elements                                                                            Period
      PEFC01              3            Assessment                    Assessment            4                        N.A.
                                                                                                        International Economics, 7th
                                                                                                        edition (2009), Theo Eicher,
                                    International food
       PEFC02                                                    Written exam               3             John H. Mutti & Michelle
                          2               trade                                                          Turnovsky, Routledge, ISBN
                                                                                                             978-0-415-77286-0
                                  Managing food value                                                 Samir Dani (2015) Food Supply
                                   chains and waste                                                      Chain management and
       PEFC03                                                    Written exam               3
                          3       management in the                                                   logistics. Kogan Page: London,
                                         chain                                                             ISBN 9780749473648
                                                                                                     Rushton, A., Croucher, P., &
                                                                 Written exam                                 Baker, P. (2017). The
                                                                                                              Handbook of Logistics
                                                                                                              and       Distribution
                                       Logistics and
       PEFC04             2                                                                 4                 Management           :
                                   distribution analysis                                                      Understanding      the
                                                                                                              Supply Chain (5 ed.).
                                                                                                              London: Kogan Page.
                                                                                                              ISBN:074947677X
                                     Food quality and
       PEFC05             3                                                                 4         Materials provided by lecturer
                                   safety management             Written exam
 Entrance requirements:          None
                                 Analyzing the company’s current food value chain, analyzing problems in the area of food chain
 Professional task:              management, logistics and food quality/safety management, preparing and presenting an
                                 advisory report.
 Role:                           Advisor
 Methods:                        Lectures, group assignments, excursions
 Fields of expertise:            Learning objectives:
                                     The student can apply logistics into various types of business environments
 Production and distribution         The student can define the content of discipline ‘logistics’
 management
                                     The student can work with various logistics concepts
 Stock management
                                     The student can explain the difference between the demand management and supply chain
 Reverse logistics
                                      management
 Chain management
                                     The student can recognize the function and types of inventory
 Import- and export
                                     The student can indicate the influence of product design on logistics costs;
 management
                                     The student can define form, fit and function of the product
                                     The student can apply the logistic concepts in distribution management
                                     The student can explain the difference between green logistics and reverse logistics
                                     The student can indicate the importance of continuous improvement in logistics
 Quality management                  The student understands basic quality concepts and food safety fundamentals.
 Analysing processes                 The student is able to describe the general principles of most well-known food quality
 information analysis and             management systems
 use of information systems          The student is able to analyze the problems in the area of food chain, logistics and food quality
 Creative and problem                 management and plan quality-improvement activities.
 solving thinking                    The student understands and can apply waste management in the chain and cradle2cradle
                                      concepts in food chains
 Aeres competencies:
 To cooperate / collaborate (level 1): Student work on a group project throughout the semester. Students involvement in a
 group work and his/her contribution to a team work is being assessed.
 To endorse sustainable behaviour (level 1): students will be able to analyse the food chain and identify opportunities to
 increase the sustainability within the food chain
 To appreciate the global perspective / globalization (level 1): student obtains an insight into global food supply chain and is
 able to demonstrate an ability of analysing global food value chains .
 Final qualifications:
      Optimising logistics and managing the quality in agri-food chains

Aeres • 29 June 2018                                                                                Page 24 of 42
8.3.           Second year general module

                                          Personal development year 2 (HPL2e)
    Coordinator:            S. Kuipers-Moroza (MOS)                           Credits:                                    4
 Module
                 EC                   Name                     Exam                  Period                         Literature
elements
                            Personal development
 HPL2e01          1                                        Assignments                T2                Materials provided by lecturer
                                 semester 1
 HPL2e02          3                   French               Written exam               T2              Materials provided by lecturer

Entrance
                            None
requirements:
Professional task:          N.A.
Role:                       N.A.
Methods:                    Lectures, training, working groups, assignments, exams

Fields of expertise:        Learning objectives:

                                 The student has the French language skills (speaking, listening, writing, reading and using vocabulary) at
French
                                  B1 level of the The Common European Framework of Reference for Languages
                                 The student is able to describe and explain his/her progress in correlation to the Aeres UAS
Personal                          competencies and obtain level 2 by means of SMART examples.
Development                      The student chooses to engage in activities which allow to grow and develop both professionally and
                                  personally
Aeres competencies:
   To self-direct (level 2): assessed by means of assignments in which students formulate goals by using the SMART method and
    provide examples using the STARR method
Final qualifications:
    Effective cooperation and communication in a multidisciplinary and intercultural environment
    Engagement and development of own professional and personal attitude and skills

8.4.           Second year modules

                            Research in European food business (HMRM)
     Coordinator:               S. Kuipers-Moroza (MOS)                   credits:                                        13
  Module
                       EC               Name                        Exam                   Period                    Literature
 elements
HMRM01              3           Assessment                  Assignment                        2                           N.A.

                                                                                                     Blythe, J. (2013). Consumer Behaviour.
                                                                                                          Sage Publications Ltd. ISBN:
HMRM02              2           Consumer behaviour          Written exam                      2
                                                                                                                  9781446266458

                    2                                                                               Jong, de, J., (2017). Effective strategies
                                                                                                    for academic writing, the road towards
                                  Research design,
HMRM03                            methodology and               Written exam                  1     essay, paper or thesis. Bussum: Coutinho.
                                     reporting                                                      ISBN 9789046905050
                                                                                                      Baarda, B. ( 2010)- research, this is it!
                                                                                                            Noordhoff uitgevers ISBN
                                                                                                                   9789001790264
                                                                                              2
                                   Data collection,                                                 Compulsory: Field, A. (2013). Discovering
HMRM04              4              processing and                Assignment                          Statistics Using SPSS. Sage Publications
                                      analysis                                                             Ltd, 3rd or 4th edition. ISBN:
                                                                                                                 9781847879073

Aeres • 29 June 2018                                                                                      Page 25 of 42
Suggested for further reading: Naresh,
                                                                                            K. Malhotra. (2009). Marketing Research:
                                                                                             An Applied Orientation. Global Edition,
                                                                                              6/E: Pearson Higher Education. ISBN:
                                                                                                        9780136094234.
HMRM05                                                                              1
                   2          Article writing              Assignment                             Materials provided by lecturer

Entrance
                         Report writing skills, based on year 1
requirements:
                         The student performs a research for a local food business in the region of Almere. Recommendations
Professional task:       based on the research should support the companies to further develop the business.

Role:                    Researcher
Methods:                 Classes, training, excursions
Fields of expertise:     Learning objectives (the student):
                             The student is able to use Microsoft Excel to process data and use statistics.
                             The student knows how to analyze and interpret data using SPSS in the framework of qualitative
Data analysis
                              research

Desk research,
qualitative research,
                             The student is aware of the different types of research (quantitative vs. qualitative)
quantitative
                             The student is able to identify which type of research is suitable to solve a given problem
research, field
research
                             The student gains insight in consumer behaviour, how to do research on consumer behaviour in a
                              specific situation for a specific product, to understand how insight on consumer behaviour can be
Consumer behaviour
                              used in marketing

                             The student is able to identify a challenging topic within the European food business.
                             The student is able to search for relevant information on a topic in the food business and to further
                              work out the description of the topic.
                             The student is able to describe the relevance of researching the topic in the food business.
Research design,             The student is able to describe the knowledge gap of the research topic and can translate this into a
methodology and
                              main question.
reporting
                             The student knows the different forms of research, is able to choose the relevant form, design and
                              methodology of research.
                             The student is able to perform the research according to scientific methodology.
                             The student can present the research findings in writing and orally depending on the target group.

Article writing              The student gains knowledge on how to write an article for a scientific journal

Aeres competences:
   To research (level 2): The student identifies and describes a problem or a development, formulates a practice-based research
    question and answers this using a suitable research method. The result is presented in the form of a research report and a
    poster presentation

Final qualifications:
          Designing and implementing result oriented applied research in the agri-food sector

Aeres • 29 June 2018                                                                              Page 26 of 42
Research in European Food Trade (HEFT)
   Coordinator:              T. Medema (MEA)                       credits:                                          13
 Module
                  EC              Name                        Exam               Period                       Literature
elements
HEFT01            3            Assessment                  Assessment               T2

                                 Purchase                                                      Lysons, K. and Farrington, B. (2012).
HEFT02
                                                                                                 Procurement and Supply Chain
                               management,
                  4                                       Written exam              T2          Management. 9th edition. Pearson
                            transportation and                                                    Education Canada. ISBN 978-
                                  storage                                                                  1292086118

HEFT03                                                                                       McCormick, J. (2014) -Understanding the
                                                                                             European Union. Palgrave Macmillan Ltd
                  2          European Union               Written exam              T1
                                                                                                           ( 6th edition)
                                                                                                     ISBN 9780230298835

HEFT05                                                                              T2      Bessant, J. and Tidd, J. (2015). Innovation
                             Innovation and
                  2                                       Written exam                       and Entrepreneurship, 3rd edition. John
                            entrepreneurship                                                Wiley and sons Inc. ISBN 9781118993095

                                                                                            Wevers, H. (2014). A basic guide to
HEFT06                                                                              T2      international business law (e-book).
                  2         International law              Assignment
                                                                                            Houten: Noordhoff uitgevers. ISBN:
                                                                                            978900184404
Entrance
                        n.a.
requirements:
                        You have to develop a successful innovation for a food product. Doing this you will also cover purchasing
Professional task:
                        management decisions and deal with the patenting topic.
Role:                   Entrepreneur
Methods:                Classes, training, excursions
Fields of expertise:    Learning objectives (the student):

     Purchase                 learns the latest developments in purchasing and supply chain management theory and practice
   management,                 about the core concepts, strategy, and implementation
transportation and            learns the basics of transportation and storage. The focus will be on the fact that there is a
      storage                  relationship between the functioning of a supply chain and the time to market the products.

  European Union              is able to understand how the European Union works and how it influences European Food Business

                              Students are able to show the principles of innovation and entrepreneurship by demonstrating their
  Innovation and
                               knowledge and entrepreneurial skills by thinking of an innovation for a food company
 Entrepreneurship

                              is able to understand the basics of civil law the affects it has on international food business, the
  Introduction to
                               relation between civil law and international trade and agreements, the principles of a contract and its
    business law
                               obligations and settlement of a dispute.
Aeres competences:
   To enterprise (level 2)
   To globalise (level 2)

Final qualifications:
          Entrepreneurship and innovation in the international agri-food business.
          Optimising logistics and monitoring quality of agri-food chains.
          Familiarizing with the international agri-food sector

Aeres • 29 June 2018                                                                                 Page 27 of 42
Program at ESA, France in Semester 2

                                    Typical Product Characterization (TPC)
    Coordinator:                       M. Dufrechou                        credits:                               15

   Module
                       EC                 Name                         Exam           Period                   Literature
  elements
TPC 1                  4    Assessment                           Research report       T3                    N.A.
                                                                                       T3       Berard, L. & Marchenay, P.
                                                                                                (2008) From localized
                                                                 Poster/oral
TPC 2                  3    Quality labels/concept of terroir                                   products to geographical
                                                                 presentation
                                                                                                indications. ISBN: 978-2-
                                                                                                9528725-1-5
TPC 3                  2    Product analysis                     Written exam          T3                    N.A.
TPC 4                  2    Food production                      Written exam          T3                    N.A.
                            European Food law and                Written exam          T3                    N.A.
TPC 5                  2
                            policy/risk management
                            Branding of regional products                              T3                        N.A.
TPC 6                  2                                         Written exam
                            and sales
Entrance
                            N.A
requirements:
                            From the producer to the consumer; understanding the quality and diversity of traditional
Professional task:          food products, create relations between their localization and the traditional process used;
                            and understanding how the “terroir” can impact the quality of the product
                            A member of a consultancy team who will advise a company within the design and the
Role:
                            development of new traditional products.
Methods:                    Classes, training, excursions, working groups, assignments, exam
Fields of expertise:        Learning objectives (the student):
                             Student is able to find, choose local products and explain history of the product and
Quality                         how it could be promoted
label/concept of             Understand the importance of the terroir in the product valorization
terroir                      Determine the different quality labels of these products

                                 Student is able to observe the diversity of the products existing, from the different
Product analysis                  transformation of the raw material to the valorization of the finished product
                                 Students are able to have a primary sensorial evaluation
                                 Student is able to understand all the transformation of the product including the impact
                                  of the process and the evolution of the intrinsic parameters of the product during the
                                  transformation
Food production
                                 Student is able to understand products making from the raw material to the finished
                                  product

European Food law
                                 Determine the different food law and risk management
and policy/risk
management
                                 Student is able to establish a list of specifications to promote a product and the
Branding of regional
products and sales                different prices between basic/quality label products

Aeres competences:
 To cooperate
 To globalize
 To enterprise
Final qualifications:
     To enterprise and innovate in the international agri-food business

Aeres • 29 June 2018                                                                           Page 28 of 42
Management of an innovative project (MIP)
    Coordinator:                       M. Dufrechou                               credits:                               15
   Module
                       EC                   Name                           Exam              Period                   Literature
  elements
                                                                     Report, oral
MIP 1                  2    Assessment                                                        T4                         N.A.
                                                                     presentation
                            Food product innovation and              Oral                     T4
MIP 2                  2                                                                                                 N.A
                            innovation strategies                    presentation
MIP 3                  2    Product analysis                         Practical work           T4                         N.A.
MIP 4                  2    Project management                       Written exam             T4                         N.A.
MIP 5                  2    Local and industrial processing          Written exam             T4                         N.A.
                            Final project: development of a                                   T4                         N.A.
                                                                     Oral
MIP 6                  5    new product and choice of the
                                                                     presentation
                            market
Entrance
                            N.A
requirements:
                            From the producer to the consumer; understanding the quality and diversity of traditional food
Professional task:          products, create relations between their localization and the traditional process used; and
                            understanding how the “terroir” can impact the quality of the product
                            A member of a consultancy team who will advise a company within the design and the development
Role:
                            of new traditional products.
Methods:                    Classes, training, excursion, working groups, assignments, exam
Fields of expertise:        Learning objectives (the student):
Food product                    Student is able to create a new product using local raw materials
innovation and                  Student is able to use specific method of creativity depending on the specific consumer targeted.
innovation strategies
                                 Student is able to correctly select the raw material depending on the final product targeted
                                 Characterisation of a product using physic-chemistry methods, microbiology and sensory analysis
Product analysis
                                 Validation of the new product depending on the result obtained (quality and acceptation by the
                                  consumer)
                                 student is able to create a technical specification document
                                 to plan the different steps of the product making and of the project including the feasibility study
Project management
                                  (economically and technically)
                                 To define a specific market
Local and industrial             Visit of industrial and local food processing
processing
Final project:
development of a new             student is able to develop their own product with a specific technical specification document
product and choice of            development of a basic product, product with a quality specification and innovative product
the market
Aeres competences:
    To research
    To innovate
    To globalize
Final qualifications:
          To enterprise and innovate in the international agri-food business
          Management of organisations, processes, projects and people
          Cooperate effectively and communicate in a multidisciplinary, intercultural environment

Aeres • 29 June 2018                                                                                  Page 29 of 42
8.5.           Third year general module

                                       Personal development year 3 (HPL3i)
    Coordinator:        T. Medema (MEA)                 credits:                                                    4
 Module
                 EC               Name                      Exam            Period                         Literature
elements
    HPL3i01       4     Personal development             Assignments          T2                 materials provided by lecturer
Entrance
                        None
requirements:
Professional task:      N.A.
Role:                   N.A.
Methods:                Lectures, trainings, working groups, assignments

Fields of expertise:    Learning objectives:

                             The student is able to describe and explain his/her progress in relation to the Aeres competencies and
Personal                      obtain level 2 by means of providing examples using STARR method
Development                  The student chooses to engage in activities which allow to grow and develop both professionally and
                              personally
Aeres competencies:
   To self-direct (level 2): assessed by means of assignments in which students formulate goals by using the SMART method and
    provide examples using the STARR method. The student describes undertaken activies and influence of these activities on
    professional and personal development
Final qualifications:
     Effective cooperation and communication in a multidisciplinary and intercultural environment
     Engagement and development of own professional and personal attitude and skills

8.6.           Third year modules

                                               Italy, Italian food business
    Coordinator:               To be announced                            credits:                                      14
  Module
                  EC                 Name                          Exam               Period                   Literature
 elements
                                                                                         T2
                                                                                     (Nov/Dec
HITA 1             5    Food law and certification             Written exam                                   To be defined
                                                                                       and/or
                                                                                      Jan-Feb)
                                                                                         T2
                        Economic and
                                                                                     (Nov/Dec
HITA 2             5    environmental sustainability           Written exam                                   To be defined
                                                                                       and/or
                        of agriculture
                                                                                      Jan-Feb)

                                                                                         T2
HITA 3             4    Sensory evaluation                     Written exam          (Nov/Dec                 To be defined
                                                                                       and/or
                                                                                      Jan-Feb)
Entrance
                        N/A
requirements:

Professional task:      N/A

Role:                   N/A
Methods:                Classes, training, excursions

Aeres • 29 June 2018                                                                                Page 30 of 42
Fields of expertise:    Learning objectives:
                         The student will get introduced to the regulation of foodstuffs, highlighting not only the
                            interplay between the domestic and international regulatory layers, but also food law’s
                            complex structure, characterized by the interaction between public norms, private
                            standards and certifications.
Food law and               The student will learn about international food standards; quality, including the protection
certification               of geographical indications
                           The student will explore regulatory mechanisms to promote (economic, social,
                            environmental) sustainability
                           The student will learn about protection of innovation, with regard to patents, plant variety
                            and other sui generis rights
                           The student will be introduced to economic theories and relationship between the
                            economic system and the environment
                           The student will learn about optimal use of renewable natural resources in different
Economic and                management conditions (profit maximization, free access, common property, presence of
environmental               externalities like the value of biodiversity)
sustainability of          The student will learn about the principles and tools for the economic evaluation of
agriculture                 environmental goods and ecosystem services (implication for the agri-food sector and
                            policies)
                           The student will get acquainted with rural development policies and agro-environmental
                            policies. Environmental certifications and sustainability.
                           The student will be introduced to sensory analysis techniques and provided with elements
                            for statistical evaluation of sensory tests
Sensory evaluation
                           The student will learn about sensory attributes of beverages and food and their perceptions.
                           The student will work on preparation of tasters and tasting panels
Aeres competencies:
   To endorse sustainable behaviour
   To research
   To innovate
Final qualifications:
    Entrepreneurship and innovation in the international agri-food business
    Management and development of own professional and personal attitude and skills

                                               Italy, Food processing
    Coordinator:            To be announced               credits:                                   16
  Module
                  EC            Name                 Exam            Period                     Literature
 elements
                                                                     T2
                        Milk and meat                            (Nov/Dec
HITA 4             6                             Written exam                                 To be defined
                        production                                 and/or
                                                                  Jan-Feb)
                                                                     T2
                        Technology of animal                     (Nov/Dec
HITA 5             6                             Written exam                                 To be defined
                        chain products                             and/or
                                                                  Jan-Feb)
                                                                     T2
                        Grain processing and                     (Nov/Dec
HITA 6             4                             Written exam                                 To be defined
                        baking technology                          and/or
                                                                  Jan-Feb)
Entrance
                        N/A
requirements:
Professional            N/A
task:
Role:                   N/A

Aeres • 29 June 2018                                                                         Page 31 of 42
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