Graduates of the programme will be able to:

1. acquire knowledge and insights in food packaging systems from both a theoretical as practical perspective (materials, equipment and packaging conditions) and their selected effect on the packaging chain and related aspects.
2. make evidence-based decisions in food packaging based on relevant and recent scientific evolutions in food and packaging systems.
3. support in the selection of a packaging system for a certain food product considering different perspectives.
4. develop interpersonal skills to participate and collaborate in multidisciplinary teams to control and develop advanced packaging systems.
5. professionally communicate inside and outside an organisation, when designing and/or optimising a food packaging system.
6. contextualise the impact of socio-economic tendencies on food packaging systems towards society and to adapt professional goals in a future perspective, this within an international context.
7. develop hands-on problem-solving skills in a professional food packaging related context.

Courses are evaluated as part of an individual integrative assignment in which students have to integrate and apply knowledge and competences from all the different courses. The student (qualitatively) evaluates a food product-packaging concept. The product-packaging concept will be predetermined before the start of the lectures. The student should demonstrate s/he is able to apply the course in an interdisciplinary way, and explain the concept from a course specific perspective. The product of the assignment is a report (including a self-reflection) which will be presented to a jury.

The internship is evaluated in a periodic and non-periodic way.
Periodic (1/3): written report (50%) and oral presentation (50%)
Non-periodic (2/3): Evaluation of the process; participation and collaboration in the team, communication inside and outside the organisation, commitment, initiative, quality of execution, and problem solving approach.