Food Technology Project 2

TMAT3021 is a project-based course for international students within different food related topics. Students with different backgrounds apply their competence in individual or group-based project. They will learn to work independently with a limited issue and to learn teamwork skills to prepare them for working life. An important objective of the course is to increase insight on the field of Food Technology and on skills and compentence related to working life. At the same time, the course is intended to strengthen the students' own academic identity, through the interaction in the team and the way in which their academic competence contributes to the project. The student(s) will be assigned a supervisor, an expert in the field of choice.

Knowledge Students can

-update his/her knowledge in the field of Food Technology according to project theme

Skills Students can

-apply knowledge and relevant results from Food Technology research in practical and theoretical problems.

-reflect upon academic practice and adjust it under supervision

-find literature, evaluate and present it in a scientific manner that sheds light on the problem

General competence Students can

-plan and carry out varied assignments

Practical work, group meetings, individual evaluation, presentation. This is a 30 credits course, and the total workload is estimated to 800 hours.