BTLW300795 Seminar in food technology
- Type
- Seminar
- Semester hours
- 2
- Lecturer (assistant)
- Schönlechner, Regine
- Organisation
- Biotechnology and Food Science
- Offered in
- Wintersemester 2025/26
- Languages of instruction
- Englisch
- Content
-
Effect/needs/future demands of processing in the perspective of food system transformation.
The topic will be introduced; subsequently the knowledge will be acquired by active participation of the students:
preparation of a short scientific summary, evaluation of selected media (podcast, film, etc.) on selected topic, oral presentation and discussion in plenum.
- Previous knowledge expected
-
completed baccelaureat.
- 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 a short key note lecture as well as active participation of the students. A main focus is on the critical reflection of scientific and eventual controversial topics. 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 critical evaluation of media and discussion of scientific topics will be practiced.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.