752314 Seminar in food technology

Type
Seminar
Semester hours
2
Lecturer (assistant)
Schönlechner, Regine
Organisation
Offered in
Wintersemester 2024/25
Languages of instruction
Englisch
Content

Students select a topic after the pre-meeting; they will prepare a written text (4-8 pages) based on scientific literature AND selected media (films, podcasts, videos), which they will critically evaluate according to guidelines explained in the pre-meeting session.
in the attendance meeting days all topics will be presented and critically discussed in the whole group (each topic 30 min presentation plus 30 min discussion).
Previous knowledge expected

completed baccelaureat.
basic knowledge of food technology
.
Objective (expected results of study and acquired competences)

Objective (expected results and acquired competences)
The topic around effect, impact and consumer perception of food processing will be acquired by active participation of the students. A main focus is on the critical reflection of scientific and eventual controversial topics, with special attention on information spread by various media sources (films, podcasts, videos). Additionally, the search of scientific literature will be learned and practiced. By summarizing the results in form of a short scientific paper basic skills in scientific writing will be gained. The students are able to summarize and present their results briefly, concisely and in an understandable way. Furthermore, the discussion and critical evaluation of (popular) scientific topics will be practiced.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.