Academic work

Department

Master's program Food Technology & Nutrition

Course unit code

24_LTE_MAS_3_9

Number of ECTS credits allocated

1.5

Name of lecturer(s)

Mode of delivery

face-to-face

Recommended optional program components

none

Recommended or required reading

Relevant journals;
Databases: NCBI, PubMed, Science Direct, SciFinder, esp@cenet

Level of course unit

Master

Year of study

Fall 2025

Semester when the course unit is delivered

3

Language of instruction

English

Learning outcomes of the course unit

Students of the course develop profound expertise and methodological competence in academic research on the basis of relevant examples related to the current research foci of the respective study program. The students particularly gain interdisciplinary knowledge of the current R&D activities of engineering degree programs and their latest state of the art.
The main focus is on the areas of food technology and nutrition as well as related disciplines such as biotechnology or medicine.
Additional guest lectures are organized to broaden the students’ scientific horizon and range of methods.
Graduates of the course are moreover familiar with the process of publishing scientific results.

Course contents

The course encourages students to examine the structure of academic publications. The students are confronted with both publications in journals and in the form of lectures as presented at scientific conferences. Various assignments are designed to demonstrate the formal and textual requirements of representing and describing applied methods, final results and a scientifically sound examination. On the basis of specific studies, students perform different tasks of academic writing and academic presenting. Another focus of the course is on the scientific preparation for the writing of a Master’s thesis.

Planned learning activities and teaching methods

The course comprises an interactive mix of lectures, discussions and individual and group work.

Work placement(s)

none