Hogeschool Gent
Geraard de Duivelstraat 5 - 9000 Gent
Tel: 09 243 33 33 - E-mail: info@hogent.be
Website: www.hogent.be
Practice placement: Food Industry30448/4115/1819/1/07
Study guide

Practice placement: Food Industry

Academic year 2018-19
Is found in:
  • English programme for Health, Education and Welfare, programme stage 3
This is a single course unit.
Study load: 3 credits
Weight: 3,00
Total study time: 84,00 hours
Possible deadlines for learning account: 01.12.2018 () or 15.03.2019 ()

Organisation of education

Teaching Activities, Learning Activities, Assessment Activities
Self-study8,00 hours
Supervised independent work76,00 hours
This course unit is marked out of 20 (rounded to an integer).
Re-sit exam: is possible.
It is not possible to enrol in this course unit under
  • exam contract (to obtain a credit).
  • exam contract (to obtain a degree).
Co-ordinator: Callewaert Nele
Other teaching staff: Bens Ann, De Henauw Stefaan, Verschraegen Mia
Language course: No
Languages: English
Scheduled for: Semester 1 or Semester 2


We can motivate why we included this course unit in the study program.
Work placement: food industry is one of the optional courses in the Nutrition and Dietetics program. With this course unit we want to respond to plenty opportunities to get a job out of the settings, pointed out by the Royal Decree '97 that legally regulates the profession of dietician. It consists of observation and introduction to the job content as a dietician in one of these settings: food analysis, research and development in nutrition, food innovation, quality control, food safety, representative in nutrition,...


This course unit contains:
The content depends on the company that offers the work placement. Possibilities are: food analysis, research and development in nutrition, food innovation, quality control, food safety, representative in nutrition,...

Order of enrolment

There are no prerequisites for this course.


The arrangements regarding prerequisites applied for this course unit are in the Faculty’s educational and examination regulations (FOER).

Final objectives

This course unit aims to reach the Learning Outcomes according to the Codex Hoger Onderwijs.
Learning outcome 2 Technical nutritional and culinary care provider/practitioner
Programme-level learning outcome 3 Manage food safety correctly taking into account food hygiene legislation in a responsible way.
Programme-level learning outcome 5 Apply professional guidelines and food analytical methods for the monitoring of food safety and nutritional quality.
Learning outcome 5 Professional practitioner and teamwork
Programme-level learning outcome 10 Realize well-considered, proactive initiatives in a sustainable and innovative way in the context of an organization as well as public relations.
Programme-level learning outcome 11 Adjust continuously personal expertise and quality promoting in healthcare.
Programme-level learning outcome 12 Act in an ethical, legally responsible, flexible, respectful and open attitude in a globalizing society.

Organisation of education

supervised independent work:
educational conversation
assignment, self-reflection

This course supports, linked to its intrinsic uniqueness, the ability to implement international guest speakers and / or visits in an international context.

Study guidance

follow-up by internship supervisor and mentor
available by e-mail for questions


Examination methods in case of non-periodic evaluation during the first examination period (100% of the marks): details on electronic learning environment

Examination methods in case of non-periodic evaluation during the second examination period
An analogous evaluation is organized during the resits
Cf. EER HoGhent and EER Faculty Education, Health and Social Work

Other study materials

Study materials mandatory:
Documents available on electronic learning environment

Study costs

Travel costs: the student must take into account that companies are spread throughout Belgium
Accommodation costs if applicable
Print guidelines
If applicable, costs associated with attending (one) seminar (s) (transfer and enrollment)

Costs depends on equipment / material expenses and the compulsory activities to which the students must participate.

Key words