Innovations of Ralf Hartemink
Balance between knowledge clips and campus active teaching
This project evaluated online teaching and learning activities and the current practice of using knowledge clips as well the number of actual contact hours. Based on the outcomes of the study we share several recommendation on how to balance face-to-face with online activities. Within the bachelor food technology programme we have been implementing knowledge clips since 2015 and other electronic/…
Learning Pathways of Scientific Skills in BSc programme Food Technology
This project focusses on designing a learning path/model called “Scientific skills in Food Science” within our Bachelor programme 'Food Technology', that consists of several defined skills. We would like to develop a model, in which students learn to take different roles. Each role holds several skills, specified to our study programme and our type of students (technology minded).
Online platform for matching thesis places and topics with students
The number of students is increasing rapidly and therefore the matching of students to thesis topics and places becomes very difficult. By streamlining this we will improve the procedure and make sure that all students get an appropriate thesis.