And research Study guides, Revision notes & Summaries

This document contains a complete summary of all Consumer Behaviour & Research Methods courses (MCB30306). Note: there is also a bundle from me that includes a short summary for free for the same price. You can use it to review the most important and difficult concepts again on the day itself!

Summary of the tutorials for the course ELS66700, Pursuing and Realising Entrepreneurial Projects (PREP). This is part of the MSc track entrepreneurship (e-track). It contains the most valuable and interesting insights from each tutorial (tutorial 1a: golden circle and business model canvas. Tutorial 1b: KANBAN. Tutorial 2a: VPC. Tutorial 2b: Mom's test. Tutorial 5: guest lecture ReShore. Tutorial 6: assumptions and MVP testing). These insights can be used for report part A: PREP group report ...

Summary of the lectures of the course Evolution and Systematics at Wageningen University & Research.

Summary of all reflection lectures with all important topics and questions of the course Consumer Behaviour: Concepts and Research Methods (MCB30306).

This is a summary of Ecological Methods I (REG-31806) on Wageningen University & Research. It contains information based on the lectures and assignments provided in the course.

This is a summary based on the lectures and tutorials given during the course YRM21306 Research methodology for human-environment interactions (given in the second year of International Land and Water management.

Notes of the qualitative lectures of the course YSS20306 Quantitative and qualitative research techniques in the social science.

Don't feel like reading all 58 pages of the reader Food Ingredient Functionality? This summary describes all theory of the Protein part (reader, knowledgde clips, lectures) in just 6 pages! The content of the summary is: - Functionality - Variation in protein ingredients - Milk proteins - Protein modification - Other food proteins - Interaction between proteins - Solubility - Foam and emulsion properties - Viscosity, thickeners and gels Course: Food Ingredient Functionality Master Food Techno...